Quince contains high levels of pectin, a gel-form-ing fiber.. quinoa chenopodium A grain-like product unrelated to true grains.. Quinoa has a high protein content.. Quinoa protein is wel
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quercetin A widely distributed plant pigment that
is classified as a FLAVONOID It is found in fruits like
APPLES, vegetables like ONIONS, and in TEA A typical
Western diet supplies about 25 mg of quercetin
daily Onions, apples, kale, sweet cherries, grapes,
red cabbage, and green beans are good sources
Quercetin produces a broad range of effects in the
body It can function as an ANTIOXIDANT to quench
highly reactive chemicals called FREE RADICALS
Together with VITAMIN C, quercetin helps strengthen
fragile capillaries and connective tissue It can inhibit
tumor formation and modulate enzymes in the liver
that degrade drugs, pollutants, and cancer-causing
agents Quercetin can reduce inflammation by
blocking the formation and the release of
inflamma-tory agents, and it possesses antimicrobial activity as
well (See also PHYTOCHEMICALS.)
quince (Cydonia cydonia) A yellow, pear-shaped
FRUIT harvested from the cydonia tree, native to
Iran and the Caucasus The flesh is hard and
extremely tart, preventing it from being eaten raw
Quince contains high levels of pectin, a
gel-form-ing fiber It is used in marmalades, jellies, jams,
fruit preserves, and syrup as a thickening agent
One quince (151 g) provides 53 calories; protein,
0.37 g; carbohydrate, 14 g; fiber, 1.6 g; potassium,
181 mg; vitamin C, 14 mg; thiamin, 0.018 mg;
riboflavin, 0.028 mg; niacin, 0.18 mg (See also CIT
-RUS FRUIT.)
quinoa (chenopodium) A grain-like product
unrelated to true grains A cousin to spinach and
swiss chard, quinoa produces edible greens in
addi-tion to its seeds, which form large clusters at the
end of the stalk Domesticated and grown in South
America for 5,000 years, quinoa was cultivated by
the Incas This hardy plant grows well at high ele-vations that experience little rainfall
Quinoa is imported from South America Domestic supplies come from the Rocky Mountain region (Colorado) The seeds are protected by a resin-like layer (saponin), which must be removed
by treatment with alkali to be edible The cleansed grain resembles millet Quinoa has a high protein content Quinoa protein is well balanced in essen-tial AMINO ACIDS and has substantial amounts of lysine, unlike cereal grains Quinoa also contains more iron than other grains and contains substan-tial amounts of other trace minerals and calcium,
as well as B complex vitamins The cooking time for quinoa is shorter than for rice or millet Its del-icate taste combines well with other grains in pilaf
or baked grain casseroles
The nutrient content of 3.5 oz (100 g) of dry grain is 374 calories; protein, 13 g; carbohydrate,
69 g; fat, 6 g; potassium, 740 mg; iron, 9 mg; thi-amin, 0.2 mg; riboflavin, 0.4 mg; niacin, 3.0 mg
quinone A family of lipids that readily undergo oxidation-reduction reactions Two important quinone derivatives occur in the body: VITAMIN K and COENZYME Q Vitamin K serves as a cofactor in the synthesis of several proteins required for BLOOD CLOTTING, while coenzyme Q functions as an elec-tron carrier in MITOCHONDRIA, the cell’s power-houses Coenzyme Q participates in the transfer of electrons to convert OXYGENto water At the same time ENERGYis trapped as ATP, a chemical form used
by the cell (See also ELECTRON TRANSPORT CHAIN; OXIDATIVE PHOSPHORYLATION.)
quorn A meat substitute made from the fungus
Fusarium venenatum To make quorn the fungus is
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microprotein The substance is then spun at high
velocity in a centrifuge to remove water The
remaining material (quorn) is then mixed with
other ingredients, including flavor enhancers and
egg whites, to create a substance that looks and
tastes like meat Pound for pound, quorn contains
fewer calories and less saturated fat and cholesterol
than do chicken or beef
Quorn has been sold in Great Britain since 1985
and has become the most popular meat substitute
in Europe In 2001 the U.S FDAallowed quorn to
be marketed to U.S consumers as a “generally
rec-ognized as safe” (GRAS) food Since then some consumer groups have raised concerns about the labeling and safety of quorn Critics say that state-ments on quorn products that claim it is derived from the “mushroom family” are false and mis-leading Some consumers have reported allergic and other adverse reactions to eating quorn One serving of quorn “chicken” nuggets (100 g) pro-vides 212 calories; protein, 9.4 g; fat, 9.4 g; choles-terol, 0 g
Miller, S A., and J T Dwyer “Evaluating the Safety and
Nutritional Value of Mycoprotein,” Food Technology 55,
no 7 (2001): 42–47.
548 quorn