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Quinoa, uncooked (USDA#20035) |
| Serving Size 1 cup |
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| Water 13g |
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| Calories 368 |
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| Energy 1539kj |
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| Protein 14g |
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| Total Fat 6g |
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| Ash 2g |
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| Total Carbohydrates 64g |
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| Dietary Fiber 7g |
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| Starch 52g |
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| Calcium, Ca 47mg |
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| Iron, Fe 4mg |
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| Magnesium, Mg 197mg |
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| Phosphorus, P 457mg |
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| Potassium 563mg |
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| Sodium 5mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 8mcg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 184mcg |
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| Folic acid 0mcg |
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| Folate, food 184mcg |
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| Folate, DFE 184mcg_DFE |
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| Choline, total 70mg |
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| Betaine 630mg |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 14IU |
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| Vitamin A, RAE 1mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 2mg |
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| Tocopherol, beta 8mg |
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| Tocopherol, gamma 4mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 15:0 0g |
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| 16:0 0g |
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| 17:0 0g |
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| 18:0 3g |
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| 20:0 2g |
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| 22:0 2g |
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| 24:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 14:1 0g |
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| 15:1 0g |
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| 16:1 undifferentiated 0g |
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| 17:1 0g |
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| 18:1 undifferentiated 1g |
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| 20:1 9g |
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| 22:1 undifferentiated 8g |
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| 24:1 c 1g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 2g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:2 n-6 c,c 0g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 8g |
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| 20:5 n-3 0g |
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| 21:5 0g |
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| 22:4 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Carotene, beta 8mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 1mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 163mcg |
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Quinoa, uncooked usda nutrition - Related Content |
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| Quinoa is an excellent addition to a variety of soups. It acts as a thickener, adds flavor, and provides so much nutritional value that even a simple soup made with quinoa can be the basis for a complete meal. |
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| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
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| A type of pasta product made with quinoa flour, which is a type of flour ground from the seeds of the quinoa plant: a plant cultivated mainly in South America as a major ... |
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| A type of commercially prepared cereal made from quinoa seeds that is available in a variety of forms. The most popular versions are ready-to-eat, out-of-the-box cereals and hot ... |
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| A type of grain flakes made from quinoa seeds. The whole-grain quinoa is pressed using a process that rolls and flattens the seeds into flakes. The purpose of this technique is to ... |
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| A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids. It contains about 17% high-quality ... |
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| A ham that had not reached an internal temperature exceeding 137° F during processing. Uncooked hams are generally dry-cured hams, although dry-cured hams are also available fully ... |
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