A good portion of chocho provides about 100 grams of chicken, said the nutritionist Martín Chávez, indicating that it is a high protein food ideal for athletes and children.
He indicated that to consume the chocho it must be left to rest overnight in water, boiled for an hour and then washed several times, changing the water until its bitterness is eliminated, which is caused by the alkaloid it contains. After this process it can be consumed according to each person’s taste.
The specialist from the College of Nutritionists of Peru said that chocho is a good option for those people who have high cholesterol, triglycerides or obesity, since being from the plant kingdom it does not provide cholesterol and does not increase the level of triglycerides to a large extent.
Chavez He specified that the type of fiber that chocho or tarwi has is an excellent prebiotic; That is, it is food for the positive bacteria that live in the digestive system, improving the intestinal microbiota.
“Consuming chocho strengthens the digestive tract and makes people enjoy good health. It is key to combating malnutrition and strengthening food security in the country,” he emphasized.
Chocho can be prepared in different ways in salads, soups, stews, ceviche, creams, among other presentations.
It should be noted that chocho, also known as tarwi or tauri, is a legume native to the Peruvian Andes that has been consumed since ancient times and is considered a superfood for its great nutritional contribution.
Tarwi has been cultivated since before the Incas, as demonstrated by seeds found in graves of the Nasca civilization (500 to 100 years BC) and also in ceramics from the Tiahuanaco culture (1000 to 500 years BC). In those times it had a key role in food and agricultural production systems.
