The Full Story
About
Kiwicha
One of the most precious food gems in the world, kiwicha
Also known by its scientific name Amaranthus caudatus Linneo, it is considered to be one of the oldest crops in North and South America. It grows in Peruvian soil an was planted & cultivated 4,000 years ago by the Inka culture.
This cereal – considered a superfood
is one of the few forms of amaranth whose seeds thrive at heights above 8,200 feet. Production is mainly concentrated in Cusco, but it is also grown in Arequipa, Ancash, Huancavelica, Cajamarca, Junín and La Libertad.
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kiwicha has a high nutritional value and was considered by our Inca ancestors to be one of their main energy sources.
Each grain is between 15 and 18 % protein (which helps with bone and muscle formation). On top of this, the grain also has a high percentage of calcium, iron, phosphorous, potassium and zinc. It is ideal for pregnant women and infants.
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By eating it, vitamin A – also called retinal – is ingested, which has antioxidant properties and preserves the health and proper functioning of specific tissues, such as the retina. It also contains a high amount of amino acids which promote the brain development of those who eat it.
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Kiwicha also holds vitamin B complex, used to supply energy to the human body, while also helping keep the nervous system balanced.
This Andean food also stands out for its high fiber content. According to Abu Sabbah, constipation can be prevented by eating 0.1 ounces (per 3.5 ounces) of toasted kiwicha.
