This little nut from South America, Sacha Inchi (Plukenetia volubilis), is super tasty and crunchy, and has finally made its way onto western markets—expect to see more of it.
Also called the “Inca Peanut”, or “Starseed”, Sacha Inchi is not a true nut and not an allergen, but is great roasted as a snack, as a nut butter, protein powder, or oil that has a very favorable omega-3 fatty acid profile.
With roughly 30% protein, and 50% oil content, these nuts are nutrient dense with about half of their oil content as omega-3 fatty acid. Sacha Inchi also contains omega-9, tocopherol, fiber, resveratrol, and amino acids. Notably, it also contains more sulfur-containing amino acids compared to other oilseed crops.
Sacha Inchi is native to tropical South America, and is a vine-like bush that produces its fruits in attractive star-shaped capsules, where the seeds (“nuts”) are contained.
Indigenous people of the Amazon have grown and consumed Sacha Inchi both as food, and also as a traditional medicine for centuries. The seeds are traditionally roasted, while the leaves may be cooked and included in the diet. Prominent indications it has been used for in traditional medicine are wound healing (and other manners of skin conditions), muscle aches and rheumatoid arthritis.
In a small study on ingestion of the Sacha Inchi oil over 4 months, adults were found to have safely increased HDL cholesterol levels. In another study involving 42 adults, Sacha Inchi consumption with a high fat meal prevented inflammation and increased cholesterol.
In preclinical studies, Sacha Inchi oil and seeds were also found to have beneficial effects on gut microbiome.
Through scientific research, Sacha Inchi has been found to exhibit antioxidant, hypotensive, antimicrobial, anticancer, hypoglycemic, antidyslipidaemic, antiproliferative, neuroprotection and antiarthritis activities.
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