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

Kaniwa may well be the next superfood to hit the headlines. Botanically known as Chenopodium pallidicaule, this gluten-free seed may be even healthier than quinoa. Kaniwa, sometimes spelled canihua, is loaded with high-quality protein, flavonoids, and a …

2015年4月6日 · Say hello to kaniwa, the next ancient grain craze coming to supermarket shelves—and no, it’s not just a weird spelling of quinoa. It’s similar in many ways: a nutrient-packed seed, a complete...

2022年1月29日 · Grown alongside quinoa in Bolivia and Peru, kañiwa thrives at high elevation in the South American Andes Mountains. There are more than two hundred varieties known through early records, but only twenty are still being cultivated, with most farmers focusing on just one.

2023年12月29日 · Kaniwa is similar to quinoa in many ways, but it has some distinctive features that make it a valuable addition to the everyday diet. Find out what is kaniwa and how to use it to make delicious meals! Native to the Andean regions of Peru and Bolivia, kaniwa has been cultivated for thousands of years by local people.

Kaniwa is a nutrient-dense grain that provides a rich source of essential nutrients. According to a study published in the “Journal of Food Composition and Analysis,” kaniwa is a good source of protein, dietary fiber, vitamins, and minerals.

Kaniwa (Chenopodium pallidicaule), also known as Cañihua or Cañahua, is a species of goosefoot native to the Andean region, cultivated as a pseudocereal crop for its seeds [1]. It is small in diameter, from 0.5 to 1.5 mm, brown or black in color, easily accessible, and drought-resistant, providing farmers with potential food and income [2].

Kaniwa are smaller than quinoa seeds -- about half the size -- and are dark red or brownish in color. Both quinoa and kaniwa have a delicious nutty flavor, although kaniwa is slightly sweeter than quinoa. Additionally, kaniwa has a slightly crunchy texture, while quinoa is fluffy and soft.

2017年5月16日 · Simply put, this relative of quinoa, is similarly a South American superfood grain making a splash in the North American market. Like quinoa, Kañiwa grows in Peru and Bolivia. It’s an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free.

2019年12月1日 · Kañiwa, also known as qañiwa, cañihua or other similar spellings, is a beautiful and tiny grain that looks as if teff and quinoa made a beautiful, healthy grain baby. In this article we’ll learn more about this cool grain, and how to cook with kañiwa. This grain — one that is technically a seed, like quinoa — is becoming more popular in the US.