Last update: Oct. 20, 2016

Tupapa supha

Very Low Risk for breastfeeding

Safe. Compatible.
Not risky for breastfeeding or infant.

A plant that is native from the Andean highlands, the grains have been consumed as food for more than 7,000 years ago in that region (Chile, Bolivia, Peru, Ecuador and Colombia). Since 1980, consumption has spread worldwide.

It has a higher content of calories, protein, fat, fiber, calcium and iron than wheat. It is not a cereal but a gluten-free food with a high content of Omega-3 along with eight essential amino acids.
The grain is consumed cooked, roasted or ground into flour for bread, cakes, salads, soups and stews.

Food of excellent nutritional quality, devoid of toxicity and fully compatible with breastfeeding.

Suggestions made at e-lactancia are done by APILAM´s pediatricians and pharmacists, and are based on updated scientific publications.
It is not intended to replace the relationship you have with your doctor but to compound it.

Jose Maria Paricio, Founder & President of APILAM/e-Lactancia

Your contribution is essential for this service to continue to exist. We need the generosity of people like you who believe in the benefits of breastfeeding.

Thank you for helping to protect and promote breastfeeding.

José María Paricio, founder of e-lactancia.

Other names

Tupapa supha is Quinoa in Native language.

Is written in other languages:

Tupapa supha is also known as


Tupapa supha belongs to this group or family:


  1. Nowak V, Du J, Charrondière UR. Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food Chem. 2016 Abstract
  2. Bazile D, Jacobsen SE, Verniau A. The Global Expansion of Quinoa: Trends and Limits. Front Plant Sci. 2016 Abstract
  3. Maradini Filho AM, Pirozi MR, Da Silva Borges JT, Pinheiro Sant'Ana HM, Paes Chaves JB, Dos Reis Coimbra JS. Quinoa: Nutritional, Functional and Antinutritional Aspects. Crit Rev Food Sci Nutr. 2015 Abstract
  4. Abugoch James LE. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. Adv Food Nutr Res. 2009 Abstract

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