Cañihua
Cañihua, also known as Kaniwa, is a nutrient-dense grain grown at high altitudes between 3,500 and 4,500 meters above sea level in regions such as Amazonas, Ancash, Apurímac, Ayacucho, Cajamarca, Cusco, and others in Peru. This ancient grain is packed with proteins, iron, fiber, and antioxidants, making it highly beneficial for overall health.
Cañihua supports bone health, helping to prevent osteoporosis due to its rich mineral content. Its high protein and fiber content also aid in digestive health and provide a steady source of energy. Additionally, it is especially beneficial for women’s health, aiding in the management of menstrual disorders such as PCOS.
| AREAS – MASL | RICH IN |
| 3500 – 4500 MASL – AMAZONAS – ANCASH – APURIMAC – AYACUCHO – CAJAMARCA – CUSCO – HUANCAVELICA – HUANUCO – JUNIN – LA LIBERTAD – PUNO | – Proteins – Iron – Fiber – Antioxidants |
| BENEFITS | CONTRAINDICATIONS |
| Cañihua (Kaniwa) is rich in essential nutrients that help promote bone health, making it ideal for preventing osteoporosis. It also supports digestive health and provides energy due to its high protein content. Additionally, its nutrient profile is beneficial for women’s health, especially in managing menstrual disorders like PCOS. | Cañihua contains saponins, which should be removed by rinsing and proper cooking, as large quantities can be toxic if not prepared correctly. |
RECIPE – Cañihua Stir-Fry
Ingredients
Instructions
- Rinse cañihua thoroughly to remove any saponins. In a saucepan, combine cañihua and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until the liquid is absorbed and the cañihua is tender.
- In a large pan, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1-2 minutes.
- Add the bell pepper, zucchini, and carrots. Stir-fry for 5 minutes until tender-crisp.
- Stir in the cooked cañihua and soy sauce, mixing well.
- Serve hot, garnished with sesame seeds and fresh cilantro.