The product has been obtained, through an optimal debittering process of the tarwi grains, after dehydration and grinding. These grains have been cultivated between 3,000 to 4,000 meters above sea level by farmers from the regions of Ancash, Cusco, La Libertad, and Puno.
Tarwi stands out for the quantity and quality of its proteins, with around 50% more protein it has all the ESSENTIAL AMINO ACIDS, which makes it an exceptional source of protein. Furthermore, its proteins are highly digestible since 85% are of the “globulin” type. It also has 17% essential fats (omegas 9, 6, and 3), 10% fiber, among other nutrients such as iron, calcium, phosphorus, vitamin A and complex B.
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