Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Grato Ndunguru"'
Publikováno v:
Crops, Vol 4, Iss 1, Pp 72-81 (2024)
The nutritional composition of different parts of quinoa (Chenopodium quinoa Willd.), such as sprouts, green leaves, and grains, have previously been studied in detail. This study aimed to compare the nutritional values of quinoa inflorescences again
Externí odkaz:
https://doaj.org/article/b3e9d6e01be74f79a34c27bcfd6d0517
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
This study aimed to select higher-yielding and drought-tolerant quinoa (Chenopodium quinoa Willd.) lines suitable for cultivation in the U.S. Midwest, where water scarcity poses a common challenge for crop production. Quinoa, known as a superfood and
Externí odkaz:
https://doaj.org/article/5e547ef162394247b9bbd39abae43f3b
Publikováno v:
Horticulturae, Vol 9, Iss 2, p 209 (2023)
There is limited information regarding the use of quinoa fresh leaves as a vegetable. Thus, the objective of this study was to promote quinoa green leaves as a vegetable, as well as to conduct a season extension feasibility study using high tunnels.
Externí odkaz:
https://doaj.org/article/2a0ec91b66ad497ba4e92e068454cec5
Autor:
Grato Ndunguru, Kamalendu Paul, Kerry M. Clark, F. Eivazi, Babu Valliyodan, Safiullah M. Pathan
Publikováno v:
Journal of Food Research. 8:55
Quinoa (Chenopodium quinoa Willd.) grain is often eaten worldwide as a healthy food, but consuming nutrient-rich quinoa leaves as a leafy green vegetable is uncommon. This study evaluated the potentiality of leafy green quinoa as a major source of pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45ac006f019d4e4a917b3c3963f654b9
https://doi.org/10.5539/jfr.v8n6p55
https://doi.org/10.5539/jfr.v8n6p55