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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Based on 4 papers
Based on 3 papers
quinoa → can grow in → salt concentrations as high as those found in seawater (40 mS cm−1)
“The crop has also demonstrated unusually high salt tolerance; many varieties can grow in salt concentrations as high as those found in seawater (40 mS cm−1)”
quinoa → can survive → −8°C for up to 4 hours
“Quinoa also has a high degree of frost resistance, surviving −8°C for up to 4 hours, depending on phenological phase and variety.”
chia and quinoa antioxidants → inhibit → rancidity development
“Rancidity development was inhibited by chia and quinoa antioxidants.”
“Due, to their high protein content and balanced amino-acid composition, along with proved anti-diabetic features, the three seeds are top choices for the obtention of anti-diabetic BAPs.”
amaranth, quinoa, and chia → have → anti-diabetic features
“Lentil and quinoa extracts showed a general antimicrobial effect, mainly on lactic acid bacteria and Lactobacillus spp.”
quinoa extract → exhibit → antimicrobial effect
“Quinoa seeds (QS) had significantly higher sapogenin content than quinoa stem (QT), quinoa leaves (QL), and quinoa roots (QR).”
quinoa seeds → have higher → sapogenin content
“However, granules from quinoa were larger (≈2.53 µm) than kañiwa granules (≈1.45 µm).”
granule size → differs → quinoa and kañiwa starches
“whereas only values of viscosity and beverage pH were similar between barley and quinoa”
buckwheat and quinoa → showed → similar values of viscosity and beverage pH