Kiwicha: Feed For The World

Also known as Amaranth, the Kiwicha is one of the most ancient cultivations of America, as the quinua, has been cultivated for more than 4000 years in Peru. The kiwicha and its varietes, that were more than 1200, represented an important part of the diet of the Incas. They used it for their religious ceremonies, because also they were considering it a blessing of Mother Earth.

The Spanish conquerors prohibited its cultivation and consumption, since they were considering this devotion to be a sacrilege and pagan act, reason for which its presence slipped by during long time, even does few decades, when the NASA selects it as food for the astronauts, for its food properties. This way, the kiwicha happened to be cultivated in the spatial trips from 1985, blooming in the space during the orbital flight of the ship Atlantis 71 B.


The Kiwicha has a high nutritional value, is an incredible sustenance of proteins and essential amino acids. Between its principal component is the lisina, that between his multiple properties, also helps to diminish notably the levels of cholesterol in the blood. Likewise, it favors the intellectual development and stimulates the liberation of the hormone of the growth, for what it is advisable to consume it from child.

The kiwicha also contains very much calcium (236 mg/100g), the double of calcium that the same volume of milk; for allergic and intolerant to the lactose, it might be a very good alternative. Other minerals that this marvel of the nature contains are the zinc, the potassium and phosphorus.

Nutritional value of kiwicha in comparison with other products of supply

FEED Protein % Lisina % Carbohydrates (g/100g) Calcium (Mg./100 g) Iron (Mg./100g) Phosphorous 


KIWICHA 14 0.85 65 236 10 455
Grain 9 0.25 74 20 1.8 256
Rye 13 0.4 73 38 2.6 376
Alforfón 12 0.58 72 33 2.8 282
Rice 7 0.27 77 32 1.6 360
Milk 3.5 0.49 5 118 93

The flour of kiwicha is adapted to prepare breads with or without the combination of other ingredients, as well as good complement of the milk. For the manufacture of breads and other products based on yeasts, the kiwicha must be mixed with flour of wheat. A flour elaborated with 80 % of flour of wheat and 20 % of flour of kiwicha has a nutritional value very superior to the common flour of wheat. In the shape of grain, it is in use in soups, stews and up to sweets.

The kiwicha every time gains more space as exceptional food, its cultivation spreading in the world, a gift of the nature of that it is necessary to to take advantage.