Eryılmaz Açıkgöz, FundaAdiloğlu, SevinçSolmaz, YusufAdiloğlu, Aydın2022-05-112022-05-1120181018-46191610-2304https://hdl.handle.net/20.500.11776/4551The fresh greenery of quinoa is thought to be used as salad greens in this study. And this study was conducted in 2017 in spring-summer in order to determine mineral content in as vegetable quinoa greens (Chenopodium quinoa). In the research, the data obtained from the plants were evaluated by calculating the minimum, maximum and average values in order to determine the basic descriptive statistical characteristics. At the end of the study, the average nutrient content of quinoa greens is listed as follows. N: % 5.62, P: % 0.39, K: % 4.74, Ca: % 3.88, Mg: % 0.14, Fe: 168.32 mgkg(-1), Cu: 19.86 mgkg(-1), Zn: 34.56 mgkg(-1) and Mn: 26.26 mgkg(-1). When these results are taken into account quinoa greens can also be an acceptable substitute and an alternative for salad greens.eninfo:eu-repo/semantics/closedAccessQuinoa greens (Chenopodium quinoa)mineral material contentfunctional foodLeavesArticle271071087111Q4WOS:000449141700078