Introductory Chapter: Nutritive Value of Pseudocereals

*Asel C. Weerasekera, Kanchana Samarasinghe and Viduranga Y. Waisundara*

#### **1. Introduction**

Pseudocereals are becoming more popular in the gluten-free diet as a healthy substitute for gluten-containing grains in the modern world. The United States of America was the first country to recognize the health benefits of whole grains and embrace whole grains for the prevention of cancer and numerous cardiac diseases [1]. Grains are considered as an essential part of the human diet since the ancient time as it provides around 50% of an individual's energy and protein requirements (**Figure 1**).

### **2. Quinoa**

This plant adjusts readily to many climate zones, agroecological soil types, and is a water-efficient crop that thrives in low-moisture environments [2]. Quinoa has a higher protein content than rice, making it more nutritious and it is also considered high in sugars such as R ribose, D galactose, and maltose [1]. It also contains an exceptional ratio of amino acids that are essential. It is abundant in phytosterols, saponins, and phytoecdysteroids, all of which are helpful for the overall quality of human health [3]. Moreover, albumin and globulin make up majority of the stored proteins in quinoa. Quinoa is considered to have high levels of non-protein tryptophan, which can be rapidly absorbed and helps to boost the usefulness of that kind of amino acid in the brain, influencing serotonin neurotransmitter production. Quinoa is low in saturated fats, rich in fiber, cholesterol-free, low in sodium, lowers the probability of

**Figure 1.** *Health benefits of Pseudocereals.*

forming kidney stones and gallbladder stones, helps digestion, and is high in antioxidants. Quinoa is rich in vitamin E, vitamin C and vitamin B [4]. Quinoa contains several phytochemicals that are produced through metabolism [5]. Cooked quinoa leaves are highly nutritious and easy to digest, and these leaves are consumed in most parts of the world to obtain various health benefits [6].
