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CAÑIHUA (Chenopodium pallidicaule) Origin Highlands of Peru and Bolivia. History It was domesticated by the settlers of Tiahuanaco (pre-Incan culture). Nutrients/Main compounds High content of protein. Essential amino acids (lysine, isoleucine and tryptophan). Source of vitamin Bcomplex and essential minerals: iron, magnesium, zinc, selenium, copper, phosphorus and manganese. Properties It works as a regulator of intestinal activity, reduces bad cholesterol and is good for heart health. Remarks Gluten free and low fat. Recommended uses Cañihua is not pre washed, so it has to be washed in water and then boiled. As an Andean grains like quinoa it can be cooked and used in the way like thickener of soups, salad with vegetables, energetics bars or side-dish. Presentation Cañihua Grain