Cañihua in grains: Andean supergrain with high nutritional value
Cañihua in grains is an Andean product, considered a superfood due to its high quality protein content, essential minerals and antioxidants. Its resistance to extreme conditions and its nutritional profile make it ideal for industries committed to health and sustainability.
What is cañihua?
Cañihua (Chenopodium pallidicaule) is a plant native to the high Andean zones of Peru. Its small dark grains have a mild flavor.
Nutritional benefits
- Rich in complete proteins with high bioavailability.
- Outstanding source of iron, calcium, magnesium, zinc and antioxidants.
- Naturally gluten-free and high in fiber.
- Low glycemic index, ideal for healthy diets.
Industrial applications
- Use in expandable cereals, snacks, energy bars and baking mixes.
- Excellent option for baby food, healthy bowls, cookies and granolas.
- Applicable in roasting, extrusion, cooking and milling processes.
- Compatible with organic and allergen-free products.
Advantages for the industry
- Andean ingredient with high nutritional and cultural value.
- Excellent performance in gluten-free and vegan products.
- Contributes to the diversification of the supply of ancestral grains.
- Versatility in modern and traditional formulations.
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