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. 2016 Oct 28;5(3):602–608. doi: 10.1002/fsn3.436

Table 1.

Nutritional composition of two quinoa varieties (as g 100 g dry matter and %)

	Quinoa varieties
	Rosada de Huancayo	Pasankalla
Moisture	10.52 ± 0.05^a	10.61 ± 0.00^b
Protein (N × 6.25)	12.75 ± 0.01^a	14.08 ± 0.27^b
Fat	5.18 ± 0.12^a	5.07 ± 0.06^a
Crude fiber	2.70 ± 0.03^a	2.83 ± 0.07^b
Ash	2.51 ± 0.07^a	2.29 ± 0.05^b
Total carbohydrates	66.35 ± 0.18^a	65.12 ± 0.33^b
Saponin content	0.66%^a	0.00%^b

The results sharing the superscript letter (within the rows) are not significantly different (p < .05).