Saponin Content
Quinoa in its natural state has a coating of bitter-tasting saponins, making it unpalatable. Most quinoa sold commercially in North America has been processed to remove this coating. This bitterness has beneficial effects during cultivation, as the plant is unpopular with birds and therefore requires minimal protection. There have been attempts to lower the saponin content of quinoa through selective breeding to produce sweeter, more palatable varieties that have proven difficult due to cross pollination contamination.
The toxicity category rating of quinoa saponins treats them as mild eye and respiratory irritants and as a low gastrointestinal irritant. The saponin is a toxic glycoside, a main contributor to its hemolytic effects when combined directly with blood cells. In South America, Quinoa saponin has many uses outside of consumption, which includes detergent for clothing and washing, and as an antiseptic for skin injuries. High levels of oxalic acid in the leaves and stems are found in all species of the Chenopodium genus, but are also present in the related plant families of Polygonaceae and Amaranthaceae. The risks associated with quinoa are minimal, provided it is properly prepared and leaves are not eaten to excess.
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