Nutrition, health benefits, and processing of sand rice (Agriophyllum squarrosum): Comparisons with quinoa and buckwheat

Abstract

The dual pressures of climate change and population growth have made the development of new grains a necessity. Agriophyllum squarrosum (sand rice) has high adaptability to harsh environments and does not occupy agricultural land. It is widely cultivated and consumed in Central Asia. Sand rice, together with quinoa and buckwheat, belongs to the same pseudocereals group with rich nutritional value and gluten‐free properties; however, its nutritional composition and health benefits differ from those of quinoa and buckwheat. Sand rice seeds are a rich source of nutrients and bioactive compounds, including proteins, amino acids, unsaturated fatty acids, and crude fiber, which are similar to those in buckwheat and quinoa; however, their starch content is relatively low. Sand rice seeds also possess phenolic acids and flavonoids, which exhibit antioxidant, anticancer, anti‐diabetes, and anti‐inflammatory properties. Furthermore, sand rice extracts are considered suitable for treating some chronic diseases. Overall, sand rice is considered a good plant‐based food that can be used to develop various functional foods and beverages or mixed with other grains in different recipes. However, advancements in the processing technology of sand rice‐based foods are required to fully exploit the potential of sand rice in the food industry to improve human health. This review analyzes the current understanding of the nutritional content of sand rice by comparing it with that of quinoa and buckwheat. Furthermore, its potential medicinal activity and feasibility as a functional ingredient to improve food quality is discussed.