Table 1.

Physical–chemical characteristics in Colombian quinoa grains.

Cultivars	L*	a*	b*	Protein	Carbohydrates	Fat
Titicaca	53.50 ± 0.58 d	4.05 ± 0.08 b	23.84 ± 0.04 b	14.63 ± 0.30 a	49.36 ± 0.70 c	5.7 ± 0.30 c
Salcedo	73.59 ± 0.52 a	1.51 ± 0.03 e	18.14 ± 0.05 e	13.36 ± 0.47 b	59.63 ± 0.47 ab	6.76 ± 0.25 ab
Soracá	69.40 ± 0.90 b	1.93 ± 0.16 d	21.12 ± 0.21 c	14.10 ± 0.26 ab	57.30 ± 0.70 b	6.1 ± 0.1 c
Pasankalla	30.78 ± 0.46 e	10.4 ± 0.24 a	11.92 ± 0.26 f	14. 46 ± 0.14 a	57.30 ± 1.05 b	6.76 ± 0.25 ab
Puno	54.03 ± 0.22 d	1.32 ± 0.19 e	18.99 ± 0.16 d	11.73 ± 0.30 c	61.06 ± 0.51 a	7 ± 0.1 a
Nariño	62.29 ± 0.34 c	3.56 ± 0.04 c	25.59 ± 0.04 a	11.36 ± 0.30 c	62.53 ± 2.05 a	6.26 ± 0.15 bc

Results are expressed as the mean ± standard deviation (n = 3). Different letters had significant differences (p < 0.05) using Tukey’s test.