|Chenopodium pallidicaule growing in the Atuncolla District near Sillustani, Juliaca, Peru, at an altitude of approximately 3,900 metres|
It has important beneficial characteristics including tolerance of high mountain conditions, high protein content, high antioxidant capacity and phenolic content 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.
|Wikimedia Commons has media related to Chenopodium pallidicaule.|
- Andean Grains and Legumes
- Chenopodium pallidicaule on Plants for a Future database
- Canihua (Chenopodium pallidicaule) at Crops for the Future
- "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. doi:10.1002/mnfr.200700189. PMID 18537130.
- 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 (Wiley Interscience) 90: 2068 – 2073. doi:10.1002/jsfa.4053. Retrieved July 2013.
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