a w i n Ka THE WORLD'S LATEST SUPER FOOD!
By Jack Bergman
I
n our health conscious world, people are always on the lookout for the next food item that will fend off disease and give us that highly prized healthy body. Food fashionistas and dietitians alike have in the past hailed such foods as blueberries, Brazil nuts and broccoli as the must eat foods of the day. Enter kaniwa (pronounced kanyee-wa), the latest so-called "super food" to hit our shelves. Some are hailing kaniwa's adaptability and nutritional value, but what exactly is kaniwa, and should we be running to the nearest health-food store to buy it? Kaniwa, a seed of the goosefoot plant, originating from the slopes of the Andes Mountains in South America, has been a dietary staple for Native Americans for centuries. Renowned for its ability to grow in the most extreme of climates, it is closely related to quinoa, but smaller in size and terracotta in colour.
What, for many, gives contains all 9 essential kaniwa the edge over quiamino acids, a necessary noa, is its lack of saponins, part of any diet, as well as a component which can a variety of vitamins and give foods an almost soapy, minerals, including calcium, harshflavor,requiringiron them and zinc. to be thoroughly rinsed before cooking. Yet its taste has been described as close to quinoa: sweet, nutty and moreish. The seed can be added to a variety of meals, complementing meats, seafood and tofu particularly well. What is most remarkable about kaniwa is its nutritional value, gram for gram outstripping even its cousin quinoa. Per half cup, kaniwa boasts 7 grams of protein,grams 4 offiber and a mere 160 calories. It is totally gluten free, making it the perfect choice for sufferers of celiac disease or for anyone sensitive to too much gluten in their diet. Moreover, kaniwa is also a great source of antioxidants, its compounds linked to a reduction in several serious conditions including heart disease. It also
super food
Kaniwa is also simple to prepare, even for those with the most basic of kitchen skills. For one cup of kaniwa add two cups of water, bring to a boil and simmer for 1520 minutes or until the water is absorbed. Though gaining popularity, kaniwa may still be difficulttofind,butpersevere and you will be rewarded, for kaniwa is also easy on the pocket, especially if bought in bulk. So, it's cheap, tasty, extremely healthy and will effortlessly slip into your dietary routine, four factors that make one reluctant to contradict this newly fashionable seeds entry into the "super food" canon.
