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.
