Chenopodium quinoa is a Chenopodiaceae Chenopodium plant. Ears can be red, purple and yellow, and the plant shape is similar to gray vegetables. Ripe ears are similar to sorghum, which is the traditional staple food of Indians. The nutritional components of quinoa are quite comprehensive, and the taste of quinoa is easily accepted by people. Originated in mid-high altitude mountainous areas such as Colombia, Ecuador and Peru in the Andes of South America.

Chenopodium quinoa is a Chenopodiaceae Chenopodium plant. Ears can be red, purple and yellow, and the plant shape is similar to gray vegetables. Ripe ears are similar to sorghum, which is the traditional staple food of Indians. The nutritional components of quinoa are quite comprehensive, and the taste of quinoa is easily accepted by people. Originated in mid-high altitude mountainous areas such as Colombia, Ecuador and Peru in the Andes of South America. Drought-resistant, cold-resistant and salt-tolerant, the growth range is from sea level to the plateau at an altitude of about 4500 meters, and the optimum height is the plateau or mountainous area at an altitude of 3000-4000 meters. The nutritional value of quinoa exceeds that of any traditional food crop. Quinoa is an alkaline food with whole grain, full nutrition and full protein. As a Chenopodiaceae plant, its protein content is equivalent to that of beef, and its quality is no less than that of meat-derived protein and milk-derived protein. Quinoa is rich in amino acids, especially lysine, which most crops do not have. It also contains rich and high-content mineral elements and various vitamins needed for normal metabolism of human body. It contains no cholesterol and gluten, and its sugar content, fat content and calories are at a low level.