Nutritional characterization of pseudocereals: A review

Abstract

The adoption of healthy lifestyles and sensible eating practices are more important to consumers nowadays. Due to the increased danger of health-related issues, less and fewer species of the wide range of plants that may be utilized for human nourishment are employed today. The requirement for an increase in the nutritional content of goods made from cereals that are gluten free has been brought to light by the findings of many recent research. In order to fulfil the requirements of the expanding population to enhance diet and contribute to a better state of health, new food products are always being researched.