Download CAÑIHUA (Chenopodium pallidicaule) Origin Highlands

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
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Cañihua Grain