Staple foods (bread, pasta and cookies) were produced from pseudocereals and total folate content and its losses were determined in these products as well as in flours stored for three months. Average loss of total folate in flour after storage was 34 % , 51 % in bread, 24 % in noodles and 16 % in cookies. Despite these losses, total folate content was 17–98 μg/100 g dm in noodles, 18–62 μg/100 g dm in cookies and 26–41 μg/100 g dm in breads. Quinoa products were characterised by the highest total folate content. The data underpin pseudocereal (in particular amaranth and quinoa) based products as offering a substantial alternative for folate intake.