Ortiga
Ortiga, grown at altitudes between 100 and 3,500 meters in regions such as Cusco, Puno, Huancavelica, and Ayacucho, is rich in iron, calcium, magnesium, and antioxidants. These nutrients make it highly beneficial for bone health, helping to maintain bone density and prevent osteoporosis. The antioxidants in ortiga support overall health by reducing oxidative stress, while its high mineral content promotes blood health and boosts the immune system.
However, consuming large amounts of raw ortiga can cause stomach discomfort, so it is important to cook or properly prepare it before consumption
| AREAS – MASL | RICH IN |
| 100 – 4500 MASL – ANCASH – APURÍMAC – AYACUCHO – CUSCO – HUANCAVELICA – JUNÍN – PUNO | – Iron – Calcium – Magnesium – Antioxidants |
| BENEFITS | CONTRAINDICATIONS |
| Ortiga is highly beneficial for bone health, thanks to its rich content of calcium, magnesium, and iron, which help in maintaining bone density and preventing osteoporosis. Additionally, its potent antioxidants support overall health by reducing oxidative stress, while its high mineral content promotes blood health and boosts the immune system. | Consuming large amounts of raw ortiga can cause stomach discomfort, so it’s important to cook or properly prepare it before consumption. |
RECIPE – Ortiga Soup Ingredients
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until softened.
- Add the potatoes and carrot, stirring for 2-3 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 10 minutes, until the vegetables are tender.
- Add the blanched ortiga leaves and cook for another 5 minutes.
- Use a hand blender to puree the soup until smooth, or leave it chunky if preferred.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.