User:Elenamar04/sandbox

...and similar to wheat (12.6%) and oats (16.9%). The proteins of cañihua mainly belong to the albumin and the globulin type. These two protein types are non-glutens and have a very good amino acid balance. The grains contain all nine essential amino acids thus lysine, histidine, threonine, methionine, valine, isoleucine, leucine, phenylalanine and tryptophan and meet the children's and adults' daily requirements for essential amino acids. They are especially rich in sulfur amino acids, lysine and aromatic amino acids.

...The lipids consist mainly of unsaturated fatty acids. The unsaturated fatty acids account for 71.4% of the total lipid content in cañihua. They consist of high concentrations of linoleic acid (39.2%), an omega-6 fatty acid which is essential for human health, and oleic acid (28.6%), an omega-9 fatty acid. Generally, polyunsaturated fatty acids are the most abundant followed by monounsaturated and saturated fatty acids.

As an Andean grain, cañihua has a high content of carbohydrates with starch as the most prevalent sugar. With percentages of 1% of glucose, 2% of sucrose and 1% of maltose, amounts of free sugars are rather small, but slightly higher than those of quinoa or amaranth.

Furthermore, cañihua is considered as a good source of thiamine, riboflavin, niacin and vitamin C. Nutritional values per 100 g of cañihua are shown in Table 1.