Peru is the Andean country where Kiwicha (Amaranthus caudatus) is most cultivated. From the coast to the mountains and the jungle, from sea level to 3,400 meters, the main producers are Junín, La Libertad, Cajamarca, Ayacucho, Arequipa, Ancash, Huancavelica and, on a larger scale, Cusco. It was the food per excellence for the Incas, due to its nutritional properties. It contains a high protein value, calcium, phosphorus, potassium and zinc, among the most important.
Kiwicha, also known as Amaranth, is a nutritious, gluten-free grain that provides plenty of fiber, protein, and micronutrients. It is a source of essential amino acids and has lysine as one of the main ones. Furthermore, it plays an important role in the formation of collagen, an important substance for bones and connective tissues, including skin, tendons and cartilage.
It has beneficial properties for those who consume it. One of its attributes is the lysine content, which helps lower cholesterol levels, stimulates the growth hormone. It also works as an anti-inflammatory in our body.
Amaranth is a nutritious, gluten-free grain that provides plenty of fiber, protein, and micronutrients. They also concentrate large proportions of calcium, phosphorus, iron, potassium, zinc, vitamin E, vitamin B complex, niacin and folic acid. The protein content of the grains varies between 13 and 18%, with high levels of lysine. Its grain has calcium, phosphorus, iron, potassium, zinc, vitamin E and vitamin B complex.
- Rich in antioxidants.
- It is a complete source of protein.
- Reduces inflammation.
- Controls cholesterol levels.
- Improves the brain development.
- Rich in dietary fiber.
- Cardiovascular benefits.
Amaranth can be added to salads or mixed with ground beef for a healthier burger. Amaranth is also great for substituting carbohydrates like rice and pasta. It can also be used in nutritional shakes, baked goods, snacks, granola, desserts, and cookies.