Kaniwa

About Kaniwa

Kaniwa (Chenopodium pallidicaule), also known as Kañiwa, Cañihua, or Canihua is originated in the South America Andes. Kaniwa has a high protein and amino acids content and can be eaten as an alternative to rice and other grains. Kaniwa has a reddish-brown color and has a similar flavor to quinoa.

Kaniwa Uses, Properties, and Health Benefits

Kaniwa has anti-cancer, antioxidant, anti-ageing, anti-viral, anti-inflammatory, and nutritive properties.

The health benefits of kaniwa include weight loss, high cholesterol (hypercholesterolemia), anemia, cardiovascular disease, diabetes, high blood pressure (hypertension), irritable bowel syndrome (IBS), wrinkles, arthritis, and osteoporosis.

Kaniwa (Canihua) Nutritional Information

Common names are canihua, qaniwa, canihua, canahua

Kaniwa (Canihua) Nutrition Facts (per 100 g)

Nutrition Facts
Total Fat 6.2 g
Total Carbohydrate 61 g (20%)
Dietary Fiber 7.7 g (31%)
Protein 15.4 g (31%)

Vitamins
Vitamin B1 Thiamin 0.7 mg (48%)
Vitamin B2 Riboflavin 0.4 mg (25%)
Vitamin B3 Niacin 1.4 mg (7%)

Minerals

Calcium 134 mg (13%)
Iron 15 mg (86%)
Phosphorus 424 mg (42%)

Note: Numbers in parentheses indicate % daily values based on 2,000 calories.

References:
https://hort.purdue.edu/newcrop/1492/grains.html
https://www.curesdecoded.com/products/kaniwa/510
https://www.healwithfood.org/health-benefits/kaniwa-nutrition-facts.php