It is a grain of altiplánico origin of high nutritional properties for the organism and whose consumption dates from the Inca empire, is present in diets based on natural, organic and organic products.
In grain.
In Flour.
Benefits
It is a source of protein, has no gluten and provides high amounts of iron and other minerals such as calcium, phosphorus, magnesium and zinc, as well as fiber, antioxidants, vitamins E and B complex. These elements help reduce the risk of diseases such as diabetes , blood pressure, heart, and spills among others.