Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat6.5
Carbohydrate47.5
Protein13.7
Dietary fibre14.0
Alcohol0.0
Water18.0
Energy content
Energy contentenergiprosent
Fat17
Carbohydrate58
Protein17
Dietary fibre8
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,392 kJ (331 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat17%
Carbohydrate57%
Dietary fibre8%
Protein16%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource47.5 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource6.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.5 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource1.2 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource2.7 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E22 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)6 %
Vitamin B2 (riboflavin)18 %
Vitamin B3 (niacin)
Niacin equivalents18 %
Vitamin B6 (pyridoxine)8 %
Vitamin B9 (folate)59 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)4 %
Sodium (Na)
Potassium (K)24 %
Magnesium (Mg)53 %
Phosphorus (P)78 %
Trace elementsSourceQuantity
Iron (Fe)35 %
Zinc (Zn)25 %
Selenium (Se)6 %
Copper (Cu)57 %
Iodine (I)0 %

Classification

Food ID: 06.665

Scientific name: Chenopodium quinoa Willd.

FoodEx2: Quinoa grain (A000R)

Facets
F01 SourceQuinoa (as plant) (A059F)
F02 Part-natureGrains (as part-nature) (A066Q)
F27 Source-commoditiesQuinoa grain (A000R)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0125Grain or starch product (US CFR)
A0814Rice or other grain (EUROFIR)
B2027Quinoa
C0155Seed
E0150Whole, natural shape
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

420f

National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 3.7. (2019). Online version, http://frida.fooddata.dk

611a

Jacobsen, J., Bysted, A., Nielsen, C.W., Saxholt, E., Ygil, K.H., Trolle, E. Næringsstofindhold i mel, gryn, kerner og frø. DTU Fødevareinstituttet, 2019. Online version, www.food.dtu.dk

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI_SUGAR_NO

Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

C22:6n-3 (docosahexaenoic acid, DHA) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Calcium (Ca) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C12:0 (lauric acid) in Quinoa, black, uncooked

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B6 (pyridoxine) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B3 (niacin) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Salt (NaCl) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

C16:0 (palmitic acid) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Protein in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeFood composition table
Method typeAnalytical results
MethodMethod not known

Iodine (I) in Quinoa, black, uncooked

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B1 (thiamin) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Carbohydrate in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Potassium (K) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C14:0 (myristic acid) in Quinoa, black, uncooked

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Retinol in Quinoa, black, uncooked

Value typeLogical zero
Acquisition typeOther acquisition type
Method typeEstimated according to logical deduction
MethodOther method

Starch in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Omega-6 in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Niacin equivalents in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Copper (Cu) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Polyunsaturated fatty acids in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Trans fatty acids in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Magnesium (Mg) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-3 in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Iron (Fe) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Sugar, free in Quinoa, black, uncooked

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Phosphorus (P) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Saturated fatty acids in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Vitamin B9 (folate) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B12 (cobalamin) in Quinoa, black, uncooked

Value typeLogical zero
Acquisition typeOther acquisition type
Method typeEstimated according to logical deduction
MethodOther method

C18:0 (stearic acid) in Quinoa, black, uncooked

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin C (askorbic acid) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin E in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Monounsaturated fatty acids in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

C20:4n-3 (eicosatetraenoic acid) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Alcohol in Quinoa, black, uncooked

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Fat in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Zinc (Zn) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C18:1 sum (oleic acid) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sodium (Na) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Beta-carotene in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodOther method

Water in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Vitamin B2 (riboflavin) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin D in Quinoa, black, uncooked

Value typeLogical zero
Acquisition typeOther acquisition type
Method typeEstimated according to logical deduction
MethodOther method

Cholesterol in Quinoa, black, uncooked

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:2n-6 (linoleic acid) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, added in Quinoa, black, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Dietary fibre in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Selenium (Se) in Quinoa, black, uncooked

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

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