Raw, uncooked quinoa is 13% water, 64% carbohydrates, 14% protein, and 6% fat. Nutritional evaluations indicate that a 100-gram (3+1⁄2-ounce) serving of raw quinoa seeds is a rich source (20% or higher of the Daily Value, DV) of protein, dietary fiber, several B vitamins, including 46% DV for folate, and the dietary minerals magnesium, phosphorus, and manganese (table).
After boiling, which is the typical preparation for eating the seeds, quinoa is 72% water, 21% carbohydrates, 4% protein, and 2% fat. In a 100 g (3+1⁄2 oz) serving, cooked quinoa provides 503 kilojoules (120 kilocalories) of food energy and is a rich source of manganese and phosphorus (30% and 22% DV, respectively), and a moderate source (10–19% DV) of dietary fiber, folate, and the dietary minerals iron, zinc, and magnesium (table).
Quinoa is gluten-free. Because of the high concentration of protein, ease of use, versatility in preparation, and potential for increased yields in controlled environments, it has been selected as an experimental crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied space flights.