Comparison of Nutritional Quality and Flavor Characteristics in Chenopodium album var. centrorubrum and Chenopodium formosanum

To systematically evaluate the edible nutritional value of Chenopodium album var. centrorubrum, the main nutritional components, fatty acid profile, amino acid composition and volatile compounds of its seeds were comprehensively analyzed and compared with those of Chenopodium formosanum. The results indicated that both varieties of quinoa were characterized by high-potassium and low-sodium food. Compared to C. formosanum, C. album var. centrorubrum contained lower protein and fat with lower aroma intensity, but had a higher flavonoid content and richer flavor substances. Overall, the nutritional value of C. album var. centrorubrum is slightly lower than that of C. formosanum, however, due to its superior stress resistance, C. album var. centrorubrum can be regarded as a valuable germplasm resource for breeding and improvement of local quinoa varieties.