Common names | Kaniwa, Canihua
Scientific name | Chenopodium pallidicaule
Used part | Seed
Known active compounds | quercetin, isorhamnetin, resorcinol 

Potential benefits in cosmetics | anti-oxidant
Product name | Kaniwa-ANB

 

 

Plant Story

Chenopodium pallidicaule, commonly known as kaniwa or canihua, is an annual herbaceous plant native to the Andean region. It grows in the highlands of Bolivia and Peru and cultivated as a pseudocereal crop for its seeds. It is cold tolerant and can be cultivated in high mountains. Kaniwa is usually toasted and milled, then consumed as a meal. Kaniwa flour has a nutty taste and can be used to make bread, pastry, and noodles. It is similar to quinoa (Chenopodium quinoa) in character and uses, and it is rich in protein, dietary fiber, and phenolic compounds. The protein content of kaniwa is higher than that of quinoa. Kaniwa seeds have high protein content and the protein is particularly rich in essential amino acids such as lysine, methionine, and phenylalanine. It is gluten free and rich in minerals especially calcium, zinc, and magnesium.

 

The flavonoid content of Chenopodium species was exceptionally high with predominant flavonoids quercetin and isorhamnetin in kaniwa. It also contains small amounts of myricetin, kaempferol, and rhamnetin. Another study on kaniwa confirmed the presence of active compounds, including catechin gallate, vanillic acid, kaempferol, ferulic acid, quercetin, resorcinol, and 4-methylresorcinol. According to this study, resorcinols contributed most of the anti-oxidant capacity of water soluble kaniwa extract.