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Product: Cañihua (Amaranthus Caudatus)
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| Basic Information: Cañihua is characterized by having a high protein and fiber content. It has antioxidant capabilities, thanks to its phenolic compounds, and due to its high protein content, it can help preserve or increase muscle mass. | |
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Origin: Peruvian Altiplano
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Region: Junin, Cusco, Puno
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Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications: USDA Organic, JAS, RTPO Peru, Kosher
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Presentations available: Whole, Powder, Gelatinized Powder, Sterilized.
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Suggested industrial applications: Food industry: children's food, meat products, sausages, prepared products, baking, confectionery, pastry, cereals, desserts, ice cream, fitness nutrition, healthy snacks, beverages.
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Uses: food additive, primary or secondary input.
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| Properties: | |
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Main functionality: Cañihua can be used in preparations that require vegetable sources of protein. In addition, cañihua flour is gluten-free, so it can be used in diets for celiacs.
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| Secondary functionality: - | |
Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | - |
| Water / Water | 9.60 % |
| Carbohydrates / Carbohydrates | 59.59 g |
| Proteins / Proteins | 13.1 g |
| Total fat / Total fat | 8.63 g |
| Fiber / Fiber | 3.8 g |
| Ash / Ash | 5.28 g |
| Calcium / Calcium | 0.7 mg |
| Magnesium / Magnesium | 200 mg |
| Phosphorus / Phosphorus | 0.59 mg |
| Potassium / Potassium | 0.24 mg |
| Iron / Iron | 50 mg |
| Thiamine / Thiamine | - |
| Riboflavin / Riboflavin | - |
| Niacin / Niacin | - |
| Ascorbic acid / Ascorbic acid | - |