Why Use Chufas?
10 Reasons why you would benefit from making Chufas part of your Daily Lifestyle
- Chufas provide a full Nutritional profile that includes Vitamins, Minerals, Amino Acids, Protein, Essential Fatty Acids, fibre and a good carbohydrate; Resistant Starch.
- The Resistant Starch present in Chufas is a prebiotic which promotes the growth of healthy bacteria in the gut leading to happy bowels and a strengthened immune system.
- Chufas are perfect for people with food allergies and intolerances as they are free from common food allergens such as nuts, dairy, lactose, soya, grains, wheat and gluten.
- Chufas can be consumed as part of a vegan, vegetarian, paleo or low carb diet.
- Chufas contain as much iron as beef does and therefore makes a great source of iron in vegetarian and vegan diets and to naturally supplement the diet of an individual who wishes to increase their iron intake.
- Chufas are high in resistant starch which increases insulin sensitivity and has shown to improve glycaemic control and serum lipids in studies of individuals with diabetes.
- Baked goods made with Chufa flour or fibre (click for recipes) indirectly promotes weight loss by making you feel fuller for longer periods of time.
- Chufas are a good source of oleic acid (a monounsaturated Omega 9 also found in olive oil and avocados), which is associated with increased HDL (good cholesterol levels).
- Chufas are one of the world’s oldest foods and formed 80% of the staple diet of our ancestors. There must be some method to this age-old logic.
- Chufas are versatile and can be eaten on their own, raw or soaked, baked into snacks, breads, quiches and cakes and can be used to make Horchata de Chufa (plant milk made from Chufas) using the Vegan Milker.
Let’s Clear the Jargon
Tigernuts are commonly thought of as a “Nut” because of its name but in fact they are a tuber (a root vegetable). Throughout our website and all social media we will be referring to the Spanish names to reduce this association:
Chufa History Timeline
2 million years BCE/BC
5000 BCE/BC – 50 CE/AC
1200 BCE/BC – 146 CE/AC
509 BCE/BC – 476CE/AC
476 BCE/BC – 1492 CE/AC
622 CE/AC – 1492 CE/AC
622 CE/AC – 1492 CE/AC
Valencia, Spain and Africa
Read more on History of Chufas
Chufa Cultivation Process
Sowing & Fertilisation
Chufas are sowed from March to May.
November to January is Harvest time. The stems and leaves are removed.
The Chufas are then washed in water to remove soil or stones.
The Chufas are turned over several times a day whilst drying for 5 months. This converts some of the starch into natural sugars, making the Chufas sweeter.
Manual selection ensures YOU receive the highest quality Chufas.
The Chufas are then sorted; weighed and packaged, ready to be distributed to you.
What can I do with Chufas?
Horchata de Chufa is naturally sweet, full of nutrients and packed with amazing health benefits and best of all, it can be made quickly and easily at home using a Vegan Milker.
Curious? Click to find out how
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