Kaniwa is an excellent source of protein, boasting a remarkable 16% protein content. It's also packed with fiber, iron, calcium and zinc and is a great gluten-free choice for people with celiac disease. A complete nutritional profile of kaniwa is not yet available from the United States Department of Agriculture's Nutrient Database, but with its expected increase in popularity, more detailed nutrition information may be available soon. Compared to its very popular relative, quinoa, kaniwa is smaller in size and it is not heavily protected by saponin as quinoa does. It scores higher than quinoa in levels of protein, iron, magnesium and calcium. Its flavor is similar to the one of quinoa, and it has several varieties, although the most known is the one with a dark brown tone.
Super Food Guide
No comments:
Post a Comment