Corn

All of these crops are grown only with natural fertilizers. Corn, or maize (from the Taino word mahiz), has been one of the most important crops since Incaic times. Indigenous people plant corn and beans one-after-the-other to reduce the possibility of pest damage. Corn is a cereal rich in carbohydrates and vitamin A.

Beans

Andeans began cultivating beans 7000 years ago. Together with corn and potatoes, beans are staple in the Andes. Beans are rich in proteins, carbohydrates, phosphorus and calcium.

Quinoa

(Chenopodium) Quinoa has been extensively cultivated in the Andes for more than 5000 years. It is rich in proteins, carbohydrates, phosphorus and thiamine. It is used to make soups, breakfast cereals, breads and as a replacement of rice.

Habas

(Vicia Faba L.) Habas, or Broad Fava Beans, are leguminous—members of the pea family. Native to the Mediterranean countries, they have adapted very well to Andean environments. They grow best in areas 8,500 feet above sea level. Habas are eaten as peas or grounded in soups.

Chochos

(Lupinus mutabilis) Also known as Tarwi, Chochos have been cultivated in the Andes since pre Incaic times. Chochos are leguminous rich in proteins, phosphorus, calcium and carbohydrates. They are eaten mostly in salads, but also in stews, purees, sauces, soups, deserts and drinks.

Peas

(Pisum sativum) Peas are of Eurasian origin. They have a high content of carbohydrates, proteins, phosphorus, vitamin A and calcium.

Lentils

(Lens culinari) Lentils are native to the Mediterranean area and Africa. It is a high-protein pulse that is dried and then soaked and cooked before eating.

Squash

(Cucurbita) Squash are native to the Americas. The plant is of the gourd family and the flesh is cooked and eaten. In Ecuador, it is eaten in stews and desserts.