Peruvian Cuisine A fusion of Indigenous, Spanish, African, and Asian influences, Peruvian food features quinoa, potatoes, corn, legumes, seafood, and ají peppers. Abundant in colorful vegetables and antioxidant-rich spices, it supports immune and cardiovascular health. Ceviche, made with raw fish cured in citrus, provides omega-3s without added fat. Native crops like purple corn and maca offer unique phytonutrients. High fiber and diverse plant intake promote gut health and disease prevention. This vibrant, nutrient-dense cuisine reflects biodiversity and tradition, making it a model of holistic, flavorful wellness.
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