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ECUADOR

JAMA. 1954;155(11):1000. doi:10.1001/jama.1954.03690290050017.
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ABSTRACT

Proteins in Vegetables.  —For the last three years the authorities of the Instituto de la Nutricion (Quito) [ill] made analyses of several hundred vegetables used as food in Ecuador. Certain vegetables, especially quinoa and chocho are extremely rich in proteins. Quinoa (Chenopodium quino[ill] grows rapidly and without special care in the high plateaus (2,000 to 3,000 m. above sea level) of the Andean regions. The real produced by this plant is a fine grain, similar to that of sesame, that contains 14 to 16% protein. This grain should be thoroughly washed with water before it is eaten to eliminate the bitter substance (probably a saponine) present in its superficial coat. After thorough washing and drying, it can be stored for an indefinite period. It is used mainly in soup. Chocho (Lupinus variabilis) is a leguminous plant that grows in the same regions. It also requires no agricultural care. It grows

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