The virtues of Kiwicha make it a valuable part of anyone’s diet. One of its attributes is lysine, which helps lower cholesterol levels, stimulating growth hormones. It is also an anti-inflammatory that acts on the body’s proteins. It goes to work quickly within the body after surgeries and/or sports injuries. Rich in calcium, 100 grams of this product has twice as much of this mineral as milk. People that do not eat enough of this protein can suffer from rickets, osteoporosis, irritated fibers and cramps. It also helps create enzymes, antibodies and hormones. The leaves can also be used as an ingredient in mouthwashes and to bring relief to sore throats. It can even be eaten by patients suffering from obesity, hypertension, constipation and high cholesterol.
This grain is harvested in our country, especially in the provinces of Cusco, Ayacucho, Cajamarca, Huancayo and Huaraz. Because of its nutritional value, NASA included this crop in its Controlled Ecological Life-Support System (CELSS), and it is part of the space program because of its iron and vitamin A and C content.
Kiwicha is known by different names in the countries where it is harvested or eaten. For example, in Ecuador, it is called sangoracha; in Bolivia it is millmi; in Portugal amaranto del valle; in France amarante caudée; and in Quechua it has the names “Incan wheat,” achita, kiwillo, ataku and ccoyo.