Quinoa grain has become popular in many countries where it is not naturally grown such as United States, Canada, Europe and Australia which in turn increased the crop value. Quinoa grain is also appreciated by the many health benefits that it is associated including losing weight and high content of protein.
Raw, uncooked quinoa is 13% water, 64% carbohydrates, 14% protein, and 6% fat (top nutrient table). Nutritional evaluations indicate that a 100 g (3.5 oz) serving of raw quinoa 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 dietary minerals.
After cooking, which is the typical preparation for eating, quinoa is 72% water, 21% carbohydrates, 4% protein, and 2% fat and its nutrient contents are collectively and substantially reduced. In a 100 g (3.5 oz) serving, cooked quinoa provides 120 calories and is an excellent 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.
Quinoa is gluten-free and considered easy to digest. Possibly owing to these qualities, it is an experimental crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied space flights.” Taken from https://en.wikipedia.org/wiki/Quinoa#Rising_popularity_and_crop_value