Quinoa
Classified as Chenopodium quinoa Willd

Nutrition, from its almost perfect amino acid composition to its high content of calcium, phosphorus, and iron to its low sodium content, still is the major contributor to quinoa's popularity. The nutritional value of quinoa has been known for a long time to be superior to traditional cereals and is, in fact, superior to milk solids in feeding trails. Protein content ranges from 10 to 18% with a fat content of 4.1 to 8.8%. Starch, ash, and crude fiber average 60.1, 4.2, and 3.4%, respectively. The ash has been found to primarily consist of potassium and phosphorus (65% of total). Calcium and iron are significantly higher in quinoa than in rice, maize, wheat, or oats.