foods.pe
Superfoods from Peru.
Thousands of years ago, the fusion of the land with the wisdom of the Andean people yielded a special harvest in Peru. Its fruits, born from biodiversity and privileged ancestral innovation, are part of the family now known worldwide as SuperFoods: natural, healthy, and ideal for nutrition.
The fruits of Peru have exotic flavors that are very pleasing to the taste. Aguaymanto, camu camu, cherimoya, and lucuma, among others, which grow in the Amazon rainforest and the foothills of the Andes, not only prevent diseases but also delight your palate with their flavors. They can be found in various forms: fresh, processed, in dishes, desserts, or liquors, serving as a complement to a healthy diet rich in vitamins and antioxidants.
Peru produces vegetables and greens that meet the highest quality standards in terms of flavor, color, aroma, and texture. The most notable ones are green and white asparagus, processed under strict quality standards, as well as preserved artichokes, peppers, and paprika.
Quinoa, cañihua, sacha inchi, giant corn, and chestnuts, among others, are recognized for their exceptional balance of proteins, fats, and starch, as well as their high content of essential amino acids and nutraceutical properties. The astonishing properties of Andean grains were the main reason for their ancestral consumption and their expansion in the modern world, where there are more than 35 countries whose inhabitants are convinced of their nutritional value.
In this category of products, there are Peruvian foods such as carob, maca, purple corn, and yacon, exceptional ingredients for these beverages, rich in proteins, carbohydrates, and amino acids. The market for energy and functional drinks reaches $23 billion in markets like the United States, where a legion of consumers seeks refreshing drinks with energizing properties and health benefits.
Our fishing tradition dates back to the dawn of Peruvian culture, over five thousand years ago. Since then, seafood has been a fundamental part of the country’s diet, thanks to the favorable climatic conditions. It is a natural privilege that we have been able to take advantage of. The abundance of Peruvian seafood is not only based on the quantity of available resources but primarily on their quality and variety.
In our Andes, many communities have managed to produce varieties of mushrooms native to our region, which have flavors as exquisite as highly valued species abroad, in addition to interesting nutritional properties. They have quickly been adopted in both national and global gastronomy.
More than 2 billion people in the world supplement their diet with insects. In a report, FAO stated that the consumption of insects was a solution to combat hunger. The reasons cited by experts are that many insect species contain as much protein as meat, their production is inexpensive, and it is more environmentally sustainable than intensive livestock farming and overgrazing.
