Pisco

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Pisco is the Peruvian drink par excellence, which is extracted by distillation, by applying heat in a still to the musts which is a recently fermented grape juice, and gives it a unique flavor and highlighting the fact that it is a noble distillate 100% pure and natural from the start.

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Sacha Inchi

sacha-inchi1Sacha Inchi, also called Mount peanuts, peanut Sacha, Inka peanut or peanut of the Inca, is a native seed in the Peruvian jungle and belongs to the oils. It is native of the Peruvian jungle where it is found in the wild (San Martin, Ucayali, Amazonas, Loreto and Madre de Dios).

The main components are: proteins (33%), amino acids, oils (54%), essential fatty acids (omega 3, 6 and 9) and vitamin E, however, it is well know for its high content of Omega 3 (48.6%) an essential fat for the body.

 

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Quinoa

QUINUA1 Quinoa is a word in Quechua which means a native grain of the Andes, often remembered as the sacred food of ancient Andean cultures.

Quinoa is rich in vitamins B, C, E, thiamin, riboflavin, carbohydrates, fiber and has a high content of minerals such as phosphorus, potassium, magnesium, calcium, iron and zinc; highlighting the presence of acids, omega 6 and omega 3.

«Quinoa is one of the few plant foods that is nutritionally complete, ie having a proper balance of protein, carbohydrates and minerals necessary for human life,» says a document of the FAO.

NASA scientists recommend to its austronautas in their space travel.

 

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Aguaymanto

aguaymanto1Aguaymanto also called cape gooseberry, Peruvian ground cherry, cherry tree, poga poga, or wild tomato, is native to the Peruvian Andes and is known as native fruit since the time of the Incas.
It is a round fruit, orange yellow with bittersweet flavor. It can be eaten alone, in syrup, salads, desserts and with sweet fruits.

It is known for being an excellent source of provitamin A and vitamin C. It also has  a exceptionally high concentration of vitamin B complex protein and phosphorus for a fruit.

 

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Chia

Chia1Chia seed contains a high percentage of dietary fiber (38%) and a high content of antioxidants, the most important chlorogenic acid, caffeic acid, quercetin and kaempferol.

The seed is characterized by:

  • Being a good source of B vitamins (niacin, thiamin and folic acid) complex and contains calcium, phosphorus, magnesium, potassium, iron, zinc and copper;
  • Having very low sodium content;
  • Having the ability to absorb a significant amount of water
  • Being gluten free.

Chia contains:

  • 19-23% of protein, an amount larger than traditional grains such as wheat (13.7%), corn (9.4%), rice (6.5%), oats (16.9%) and barley (12.5%);
  • 29-33% oil, which has the highest percentage known of alphalinolenic fatty acid (62-64%), fatty acid family of omega-3.

 

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