Canihua (pronounced kaniwa) is also called the little brother of quinoa and tastes similar.
This tiny grain, technically a seed, grows in the Andes Mountains of Peru and contains more protein, iron, magnesium and calcium than its already very healthy relative quinoa. The high iron content in this grain helps with the production of red blood cells and that is good for your energy level.
Canihua also contains potassium, a mineral that strengthens your muscles. The seeds also contain a lot of vitamins B1 and B2. These vitamins are good for your heart, improve your thinking skills and protect your body cells against free radicals that are released during your metabolism.
Canihua is gluten-free and you can use it as a substitute for quinoa or rice, or use it in salads, cakes and bread.
Do you ever eat canihua?
