Gelatinized kaniwa powder or kaniwa flour is characterized by having a high content of protein and fiber. It has antioxidant capabilities, thanks to its phenolic compounds, and due to its high protein content, it can contribute to the preservation or increase of muscle mass.

Kaniwa or Canihua along with quinoa and kiwicha are Andean grains with a high content of vegetable protein.

BENEFITS

• It has a high protein content. Kaniwa has more protein than brown rice and even more than quinoa itself.
• Kaniwa regulates cholesterol, triglycerides and fights anemia due to its high iron content.
• It contains a type of amino acid that is lysine, which is not found in wheat or barley, and which serves to strengthen the immune system in both children and adults.
• Its unsaturated fat content helps to eliminate bad cholesterol from the body, the main cause of cardiovascular disease.
• The flavonoids in canihua have an antioxidant effect that help fight chronic and degenerative diseases. These are responsible for eliminating free radicals, which damage healthy cells.
• Its high fiber content promotes digestion and helps in diets to avoid gaining weight.

FEATURES

• Source of proteins and essential amino acids, including tryptophan and phenylalamine, psychoactive amino acids precursors of the neurotransmitters serotonin and melatonin, which promote serenity and prevent depression and insomnia.
• It has vitamins and minerals of great nutritional value such as vitamin E, B complex, magnesium, potassium, calcium, phosphorus, omega 6 and 9.
• Gluten free. It is also very appropriate to introduce it in the complementary diet of babies, as well as elderly people or people with delicate digestions.

HOW IS IT CONSUMED?

Gelatinized kaniwa powder is consumed in drinks or rolls, in yogurt, milk, cakes or milk puddings. It can replace wheat flour in pastry preparations. It is a good option as a complement to nutritional shakes.