KAÑIWA:NEW FOOD ALTERNATIVE FOR THE PREVENTION OF MALNUTRITION AND CARDIOVASCULAR DISEASES
DOI:
https://doi.org/10.31052/1853.1180.v20.n2.14351Keywords:
Kañiwa - functional food - malnutrition - obesityAbstract
Abstract
There are different Andean cereals, such as quinoa (Chenopodium quinoa) and amaranth (Amaranthus spp.) which are currently being appreciated because of their high nutritional value. Kañiwa (Chenopodium pallidicaule Aellen) represents a new food alternative due to its richness in nutrients.The objective of this research is to analyze the content of macro and micro nutrients present in the Kañiwa, so as to use it as functional food.The content of macro and micro nutrients was determined using AOAC-IRAM standards. Results: It is rich in proteins, iron, phosphorous, calcium, zinc, thiamine, niacin, riboflavin, ascorbic acid, oleic acid, linoleic acid, linolenic acid and it does not have trans fats.Conclusions: Kañiwa would contribute to improve hidden hunger, prevent the development of iron deficiency, optimize the functioning of the immune system and avoid the development of cardivascular diseases thanks to its content of healthy fats.
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