Tarwi Powder (200 g – 7.05 oz) – High Protein Content
Tarwi Powder is excellent nutritional content in proteins, minerals, and fiber. It has 49% of highly digestible proteins. This Andean Food also has 17% of essential fats (omegas 9, 6 and 3), 10% of fiber; among other nutrients such as iron, calcium, phosphorus, vitamin A and B complex. They contribute to the strengthening of the immune and cardiovascular system. Ready to be added to smoothies, juices, milks, etc.
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Weight: 200 g – 7.05 oz
Tarwi – Superfood – Andean World
Tarwi (Lupinus mutabilis Sweet), also known as chocho, has been cultivated since pre-Inca times. It is a legume native to the South American Andes. It is located from 2500 to 4000 meters of altitude. It is an edible bean produced in Peru and grown in areas such as Ancash, Cajamarca, Huánuco, Junín, Cusco and Puno.
The authentic Tarwi is one of the grains richest in protein among vegetables. It has all the essential amino acids, which make it an exceptional source of proteins. It is an excellent source of minerals such as phosphorus, iron, potassium, copper, magnesium, manganese and zinc. It is also a source of essential fatty acids such as linoleic acid, oleic acid (omega 3, omega 6 and omega 9). These fatty acids are necessary for the development of our organism, to maintain good health, the body and to regulate the reproductive, cardiovascular and immune systems.
Content: 100% Tarwi bean powder
Scientific Name: Lupinus mutabilis Sweet
Varieties of Benefits :
High amount of proteins.
Show antioxidant effects.
High calcium contain.
High fiber content for good digestion.
Helps lower triglycerides and cholesterol in the blood.
Help improve the digestive system and intestinal flora.
✔️ It is gluten – free, and it is consumed as a nutritional supplement in juices and smoothies.
Certifications: DIGESA Peruvian health ministry
How to use: Add a tablespoon to smoothies, juices, shakes and many other recipes.
Caution: Keep the container tightly closed and store it in a cool, dry place protected from light.
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