Canihua

Product Description

Villa Andina’s canihua (Chenopodium pallidicaule) is grown by smallholder farmers in the Puno high plateau. This super-grain excels at high altitudes (well above 4 000 m), delivering outstanding nutritional value: higher protein, beneficial micronutrients and antioxidants. Our processing ensures minimal bitterness (low saponins), full traceability, and formats suited for industrial use including whole seed, flour, flakes and puffed forms. Ideal for manufacturers needing clean-label, high-protein, mineral-rich ingredients for functional and specialty products.

Origin

Puno region, Peru.

Why choose Villa Andina’s canihua?

Canihua stands out for its resilient cultivation, nutrient density and functional versatility. Below are five reasons why this grain is becoming a preferred option for food developers:

Benefits

High in complete protein: Canihua offers about 15-19 % protein, including all essential amino acids.
Rich in micronutrients & antioxidants: Contains iron, calcium, zinc, B-vitamins and phenolic compounds, which support immune health and oxidative protection.
Low in saponins, naturally gluten-free: Processing removes residual bitterness. Naturally free from gluten, suitable for sensitive and specialty dietary markets.
Functional properties & industrial flexibility: Flour, flour toasted or flake formats available; puffed canihua is excellent in cereal blends and snacks. Tolerant of extrusion, baking, and blends.
Sustainability & altitude resilience: Grows in harsh high-altitude conditions, with resistance to cold, low humidity and ultraviolet stress. This reduces dependence on lowland agriculture and expands adaptability.

Process Descripcion