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)
Total Fat 6.2 g
Total Carbohydrate 61 g (20%)
Dietary Fiber 7.7 g (31%)
Protein 15.4 g (31%)
Vitamin B1 Thiamin 0.7 mg (48%)
Vitamin B2 Riboflavin 0.4 mg (25%)
Vitamin B3 Niacin 1.4 mg (7%)
Calcium 134 mg (13%)
Iron 15 mg (86%)
Phosphorus 424 mg (42%)
Note: Numbers in parentheses indicate % daily values based on 2,000 calories.