Nutritional Composition of Six Amaranth (<i>Amaranthus caudatus</i>) Andean Varieties
Jenny Mérida-López | Sander Jonathan Pérez | Björn Bergenståhl | Jeanette Purhagen | Cinthia Carola Rojas
<i>Amaranthus caudatus</i> is a nutrient-rich Andean pseudocereal with wide genetic variability. Six productive varieties (<i>Oscar Blanco</i>, <i>Pucara</i>, <i>Tomina</i>, <i>Cotahuasi</i>, <i>Barbechos</i>, and <i>Guindo Criollo</i>) were compared by proximate, mineral, and fatty acid composition. The proximal content showed certain singularities in the varieties. <i>Barbechos</i> and <i>Guindo Criollo</i> stood out for their fat content (9.50% and 9.01%, respectively), while <i>Tomina</i> stood out for their carbohydrate content (72.6%), and <i>Pucara</i> and <i>Oscar Blanco</i> for their fiber content (4.59% and 4.48%, respectively). The mineral content presented differences, highlighting the Ca content for <i>Pucara</i> (108 mg/100 g), and <i>Tomina</i> with micro-minerals (Zn, Mn, Fe, and Cu, 4.67, 5.90, 9.13 and 1.03 mg/100 g, respectively). All varieties showed high tricosanic acid (C23:0) content, and <i>Cotahuasi</i> was highlighted for its high linoleic acid (C18:2) content. Multivariate analysis showed negative correlations between proteins and carbohydrates, and between fat and fiber in their proximal content, as well as between Fe and Na for their mineral content, and C18:1 and C18:2 for the fatty acids. Although certain differences were found, the total nutritional composition tended to have minor differences between the investigated varieties.
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