Although not a real cereal, quinoa is classified in the III fundamental group of foods - foods above all rich in starch, therefore in calories, dietary fiber and some minerals and vitamins; there is no shortage of proteins of medium biological value. Compared to most grains, quinoa contains more protein, calcium, phosphorus and iron. It is also gluten-free.
It is considered suitable for all diets; however, its relevance in the diet may vary according to the individual's nutritional status. Obese, type 2 diabetics and hypertriglyceridemics cannot eat it freely, i.e. without taking into account the portion and frequency of consumption. It lends itself to the celiac diet. For more information, see the paragraphs on Nutritional Properties and Diet below.
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