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Chenopodium pallidicaule

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Chenopodium pallidicaule

Chenopodium pallidicaule
Chenopodium pallidicaule growing in the Atuncolla District near Sillustani, Juliaca, Peru, at an altitude of approximately 3,900 metres
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Core eudicots
Order: Caryophyllales
Family: Amaranthaceae
Subfamily: Chenopodioideae
Genus: Chenopodium
Species: C. pallidicaule
Binomial name
Chenopodium pallidicaule
Aellen

Chenopodium pallidicaule, known as qañiwa, qañawa or qañawi (Quechua,[1][2][3] hispanicized spellings cañihua, canihua, cañahua, cañahui, also kaniwa, kañiwa) is a species of goosefoot, similar in character and uses to the closely related quinoa (Chenopodium quinoa).

Qañiwa has important beneficial characteristics including tolerance of high mountain conditions, high protein content, high antioxidant capacity and phenolic content[4][5] and a lack of the saponins which complicate quinoa use.

Cultivation

Qañiwa is an indigenous pseudocereal food of the high Andes. The domestication of qañiwa as a commercial human food crop is not complete. For instance, more uniform ripening would improve the economics of commercial qañiwa production.

Nutrition

The indigenous Andean food crops, quinoa, kiwicha (Amaranthus caudatus) and qañiwa, are good sources of calcium and iron, phenolic compounds and kaniwa of dietary fiber. Their calcium, zinc and iron content is higher than that of more widely commercialized cereals.

Roasting does not significantly affect the dialyzability of nutritionally valuable minerals in qañiwa. Boiling, however, was found to increase zinc, iron and calcium dialyzability.[6]

See also

External links

Reference list

  1. ^ Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary)
  2. ^ Diccionario Quechua - Español - Quechua, Academía Mayor de la Lengua Quechua, Gobierno Regional Cusco, Cusco 2005 (Quechua-Spanish dictionary)
  3. ^ babylon.com/
  4. ^ "Total antioxidant capacity and content of flavonoids and other phenolic compounds in canihua (Chenopodium pallidicaule): an Andean pseudocereal". Mol Nutr Food Res 52 (6): 708–17. June 2008.  
  5. ^ http://www.springerlink.com/content/r687263w16457842/
  6. ^ Repo-Carrasco-Valencia, Ritva AM; Christian R Encina, Maria J Binaghi, Carola B Greco and Patrıcia A Ronayne de Ferrer (25 June 2010). "Effects of roasting and boiling of quinoa kiwicha and kaniwa on composition and availability of minerals in vitro". J Sci Food Agric ( 


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