Canihua (Chenopodium pallidicaule) is a pseudocereal native to the Andean region, related to quinoa, and is traditionally consumed by local populations. Its use in supporting or treating anemia is primarily supported by its high natural iron content. Several scientific analyses have demonstrated that canihua grains contain significantly higher levels of iron compared to common cereals like wheat or rice, with reported values ranging from 13 to 18 mg per 100g. This iron is present in a form that is relatively bioavailable, although the presence of phytates and other antinutritional factors may somewhat inhibit absorption.

A handful of small-scale studies and in vitro analyses have assessed the potential of canihua-enriched foods to improve iron status, particularly in populations at risk of dietary iron deficiency. For example, some research conducted in Peru indicates that the inclusion of canihua in the diet can improve hematological parameters related to iron status in children and women. However, most clinical evidence is preliminary, with few large-scale or long-term human studies directly linking canihua consumption to reductions in anemia prevalence. The bulk of the scientific support is nutritional profiling and short-term supplementation studies, rather than robust clinical trials.

In summary, while canihua’s iron content and nutrient density provide a scientific basis for its use in supporting iron intake and potentially reducing anemia risk, the direct clinical evidence remains limited, and thus the strength of scientific validation is moderate.