Cañihua
Chenopodium pallidicaule — Amaranthaceae
Italiano: Cañihua
Description
Hardy Andean pseudocereal smaller than quinoa but more frost-resistant. Cultivated above 3800m where quinoa struggles.
Edibility
7/10
Toxicity: Smaller seed than quinoa; easier to process as no saponins
Antinutrients: Minimal
Safe lookalikes: Similar edible species
Dangerous: Verify identification before consumption
Harvest Calendar
JanFebMarAprMayJunJulAugSepOctNovDec
Edible parts: Semi
Preparation: Dry roast in pan until popping; mill into flour or eat as snack
Flavor: Nutty, earthy, slightly roasted, like toasted quinoa
Nutrition (per 100g)
Protein: 4.0g
Fat: 0.5g
Fiber: 3.0g
Vitamin C: 20.0mg (22%DV)
Vitamin A: 50mcg (5%DV)
Vitamin E: 1.0mg (6%DV)
Vitamin K: 30mcg (25%DV)
Folate (B9): 20mcg (5%DV)
Calcium: 60.0mg (4%DV)
Iron: 2.0mg (11%DV)
Magnesium: 20mg (4%DV)
Potassium: 200mg (4%DV)
Zinc: 0.3mg (2%DV)
Culinary Uses: Flour, Popped grain, Porridges, Soups, Bread Storage: Refrigerate fresh parts
Recipes
- Toast seeds in dry pan until they pop like tiny amaranth
Where It Grows
Continent: SouthAmerica
Regions: SouthAmerica
Habitat: High Andean puna, 3800-4400m, frost-prone areas
Important: Always verify plant identification before consumption.
This content is for informational purposes only. Consult reliable sources and
experts before eating any wild plant. Improper identification can be dangerous.
