Most of the human food is composed of plants, including roots, stems, flowers, seeds and fruits. It can be assumed that grains are the most commonly used grains. Cereals are part of the monocotyledons and include embryos, endosperm and shells. whereas, pseudo-cereals are not included in cereals and the family of single-leaved plants. Indeed they are classified in the group of starch grains. The cultivation of pseudo-cereals and use of their products in ancient times in Africa, Asia, and central parts of South America, but the use of them has flourished over the past thirty years. Using pseudo-cereals and cereals in the supply of various food products and products will help to increase the nutritional value of wheat flour. Another benefit of using these types of seeds is to improve the cost of production and reduce the import of wheat. Amaranth, quinoa and buckwheat are known as pseudo-cereals. Since pseudo-cereals contain compounds such as fiber, protein, lignin, amino acids, fatty acids, dietary fiber, minerals, phenolic compounds, vitamins, etc., which are very useful for health, the industry is widely used for development of functional foods. Given the fact that these seeds lack gluten in their composition and are suitable for celiac patients, Since few information were available about some chemical aspects of the seeds, This study was carried out to determine a number of their characteristion,. i.e. Enzyme activity, bonds, starch and amylose content, etc. Results indicated high proteolytic activity of all seeds in compare to wheat. Thiol groups and disulfide bonds were comparable with wheat, all though they were much higher for quinoa. According to these results it seems pseudo-cereal can be used in the diet. Keywords: quinoa, amaranth, alpha amylase, proteolytic activity, anthron, disulfid bonds, sulfidril groups, celiac
