Quinoa oil is extracted from germ of the Chenopodium quinoa, an Andean cereal. Quinoa itself has attracted considerable interest as a source of protein, but the oil derived from quinoa is of interest in its own right. Quinoa oil is most similar to corn oil, and is rich in essential fatty acids (linoleic acid and linolenic acid). Most oils with this property spoil quickly, but quinoa and corn oil both have high quantities of natural antioxidants, which makes them more stable.
Quinoa yields an average of 5.8% oil by weight, compared to 3-4% for corn (maize).
- ↑ Michael J. Koziol (1983). "Quinoa: A Potential New Oil Crop". New Crops Proceedings 2: 328-336. http://www.hort.purdue.edu/newcrop/proceedings1993/V2-328.html.