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Kañiwa

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Title: Kañiwa  
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Subject: Cereal, Amaranthaceae, Chenopodioideae, Chenopodium, List of edible seeds, Pseudocereal, Suni (geography), Life zones of Peru
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Kañiwa

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, sometimes known as Cañihua, Canihua, Kañiwa, is a species of goosefoot, similar in character and uses to the closely related quinoa.

It has important beneficial characteristics including tolerance of high mountain conditions, high protein content,high antioxidant capacity and phenolic content[1][2] and a lack of the saponins which complicate quinoa use.

However, its domestication is not complete, and non-uniformity of grain ripening is a limitation.

Andean indigenous crops such as quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus) and kaniwa (Chenopodium pallidicaule) seeds are good sources of minerals (calcium and iron).

These seeds are good sources of phenolic compounds and kaniwa of dietary fiber. Their calcium, zinc and iron content is higher than in common cereals. Roasting does not significantly affect mineral dialyzability. In boiled grains, however, there was an increase in dialyzability of zinc and, in the case of kaniwa, also in iron and calcium dialyzability.[3]

External links

  • Andean Grains and Legumes
  • Plants for a Future database
  • ) at Crops for the Future

Reference list

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