Quinoa

What the research shows

Concerning

in animal and lab studies only

A seed from a plant grown in South America.

It is eaten as a food and is high in protein.12

  • Vegan
  • Vegetarian

What research says

Studies in people

  • Benefit

    Blood sugar response4

    In overweight men, eating quinoa bread daily lowered blood sugar after meals more than wheat bread did.

  • Benefit

    Gut health in celiac disease5

    In people with celiac disease, eating quinoa daily did not worsen gut damage and cholesterol slightly dropped.

Animal and lab studies only

  • Benefit

    Stress and memory in rats10

    In animal studies, quinoa grain extracts helped stressed rats behave more calmly and remember better.

  • Benefit

    Gut health evidence11

    Quinoa may help gut health, but most studies are in animals and human evidence is still scarce.

  • Concern

    Nut and peanut allergies12

    In animal studies, quinoa proteins reacted with peanut and tree nut allergens, but it is not known if this happens in people.

  • Benefit

    Gut bacteria after antibiotics13

    Red quinoa drinks fermented with probiotics may help restore gut bacteria during and after antibiotic treatment.

  • Benefit

    Blood sugar and fat14

    In animal studies, eating quinoa helped normalize how the body handles sugars and fats.

  • Benefit

    Blood sugar and memory15

    In lab studies, quinoa extracts slowed the enzymes tied to blood sugar and memory.

Study type not stated

  • Benefit

    Cancer prevention6

    Quinoa seeds contain kaempferol, which may help prevent cancer, though the authors say more studies are needed.

  • Benefit

    Blood sugar and heart health7

    Quinoa has nutrients that may help with blood sugar, blood fats, and heart health.

  • Benefit

    Health effects of a grain9

    Quinoa contains compounds that may have antioxidant, antidiabetic, antihypertensive, anti-inflammatory and anti-obesity effects, but more research is needed.

How it’s made and used

  • Taste and consumer liking3

    Adding beehive products to quinoa bars raised polyphenols but made them less liked, with bitter and pungent flavors turning people off.

  • Compounds causing bitterness8

    Triterpenoids and mauritianin are the compounds that make quinoa taste bitter, scientists found.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.

Products

The 6 most-scanned of 4,204 products on Open Food Facts that list quinoa.

  • pan de molde / pão de forma clásico / clássico Schär · 300 g 2 additives
  • Organic Bread 21 Whole Grains and Seeds Dave's Killer Bread · 765 g 0 additives
  • Thin-Sliced Organic Bread 21 Whole Grains and Seeds Dave's Killer Bread · 20.5 oz 0 additives
  • Granola Super Nutty Bio&Me · 360 g 0 additives
  • GRANOLA LOW SUGAR, NATURALLY Bio&Me · 360 g 0 additives
  • Ancient Grains Organic Granola Kirkland Signature · 35.3 oz (1 kg) 1 additive

References

  1. 1quinoa: ingredient taxonomy entry. Open Food Facts.
  2. 2Quinoa. Wikipedia. Accessed September 26, 2026. CC BY-SA 4.0.
  3. 3Rios F, Lobo M, Samman N. Acceptability of beehive products as ingredients in quinoa bars. J Sci Food Agric. 2018;98(1):174-182. doi:10.1002/jsfa.8452
  4. 4Li L, Lietz G, Bal W, Watson A, Morfey B, Seal C. Effects of Quinoa (Chenopodium quinoa Willd.) Consumption on Markers of CVD Risk. Nutrients. 2018;10(6). doi:10.3390/nu10060777
  5. 5Zevallos VF, Herencia LI, Chang F, Donnelly S, Ellis HJ, Ciclitira PJ. Gastrointestinal effects of eating quinoa (Chenopodium quinoa Willd.) in celiac patients. Am J Gastroenterol. 2014;109(2):270-8. doi:10.1038/ajg.2013.431
  6. 6Agarwal A, Rizwana, Tripathi AD, Kumar T, Sharma KP, Patel SKS. Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds. Antioxidants (Basel). 2023;12(7). doi:10.3390/antiox12071413
  7. 7Zhang H, Li R. Effects of quinoa on cardiovascular disease and diabetes: a review. Front Nutr. 2024;11:1470834. doi:10.3389/fnut.2024.1470834
  8. 8Guo H, Wang S, Liu C, et al. Key phytochemicals contributing to the bitterness of quinoa. Food Chem. 2024;449:139262. doi:10.1016/j.foodchem.2024.139262
  9. 9Ren G, Teng C, Fan X, et al. Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.). Food Chem. 2023;410:135290. doi:10.1016/j.foodchem.2022.135290
  10. 10Sidorova YS, Shipelin VA, Petrov NA, Zorin SN, Mazo VK. Anxiolytic and Antioxidant Effect of Phytoecdysteroids and Polyphenols from Chenopodium quinoa on an In Vivo Restraint Stress Model. Molecules. 2022;27(24). doi:10.3390/molecules27249003
  11. 11Pan Y, Zheng J, Wang Z, et al. Quinoa and Colonic Health: A Review of Bioactive Components and Mechanistic Insights. Curr Issues Mol Biol. 2025;47(10). doi:10.3390/cimb47100815
  12. 12Ballegaard AR, Sancho AI, Zhou C, et al. Allergenicity evaluation of quinoa proteins - A study in Brown Norway rats. Food Chem Toxicol. 2023;182:114118. doi:10.1016/j.fct.2023.114118
  13. 13Cerdá-Bernad D, Valero-Cases E, Pastor JJ, Frutos MJ, Pérez-Llamas F. Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion. Int J Food Sci Nutr. 2022;73(1):49-59. doi:10.1080/09637486.2021.1921707
  14. 14Sidorova YS, Petrov NA, Shipelin VA, Mazo VK. [Spinach and quinoa - prospective food sources of biologically active substances]. Vopr Pitan. 2020;89(2):100-106. doi:10.24411/0042-8833-2020-10020
  15. 15Çoban F, Yuca H, Aydın B, et al. Analyzing Quinoa Seeds: LC-MS/MS and GC-MS/MS Approaches for Identifying a Nutrient-Rich Functional Food in Alzheimer's and Diabetes Care. Chem Biodivers. 2025;22(6):e202401727. doi:10.1002/cbdv.202401727