The scientific name of chucho is lupinus mutabilis sweet. This legume is native to the South American Andes; the seeds, once desalted and cooked, are used by Ecuadorians as food and as a medicinal plant. It grows above 3,850 meters above sea level and can be found from Venezuela to Chile. Spanish chroniclers recount that the Incas valued the consumption of chucho in their diet. It was so important to the Incas that the Spaniards imposed taxes on this food. Today, it is known that these beans provide an ideal diet, rich in essential proteins and minerals.
A Seed With Superpowers
Traditionally, chucho has been considered highly nutritious due to its high content of proteins, fats, calories, and alkaloids that prevent its direct consumption unless they are eliminated. Other important nutritional components in chucho include minerals such as iron, magnesium, and zinc, which combat nutritional deficiencies in humans. Chemical analyses have clearly shown that the seed of chucho contains a large amount of quinolizidine alkaloids, such as sparteine and lupinine, which produce toxic effects on the central and peripheral nervous systems, similar to an anticholinergic, useful in controlling symptoms in patients with chronic asthma and persistent symptoms. Additionally, this grain is rich in omega 3 and 6 and is even compared to virgin olive oil.
A Special Chucho to Treat Diabetes
Since 2006, a group of Ecuadorian scientists has been promoting a treatment for diabetes involving the intake of a special type of chucho. This diabetic treatment with this seed contains active principles to reduce blood sugar levels, supplementing medication, which can have adverse effects. The scientists explain that in the 1940s in Italy, it was demonstrated that consuming chucho increased insulin release in the blood to lower glycemia in people. Following this, Ecuadorian researchers analyzed the properties of chucho and tested it in humans. The initial experiments showed that blood glucose levels in prediabetic individuals dropped to normal ranges. Buoyed by these encouraging results, the scientists developed crispy chuchos that preserve the active principles and proteins of the food, but with a more pleasant appearance and flavor. Patients should consume these chuchos 20 or 30 minutes before lunch to follow the treatment.
Various Ways to Eat Chucho
In Quito markets, people buy "toasted chuchos" as a mid-morning or lunch snack. The popular "cebichocho" is a typical dish made with chuchos, toasted corn, tomato, lime, plantain chips, and cilantro. Others prepare "chuchos with toast," which involves mixing these beans with toasted corn and a slice of lime; the "jé de chuchos" is a kind of criolla sauce to add to any empanada, bowl of greens, or any meat—it goes well with everything. Even during Lent, the typical soup is "fanesca," with chucho as the main ingredient. There are many other recipes that include chucho, such as pepian, juice combined with papaya, chucho pudding with orange. Today, the Inca tradition of combining it with potatoes is still maintained, and when combined with fruits like lime or orange, it maximizes mineral intake, as these help in the formation of hemoglobin. These seeds are excellent as an appetizer with beer, soda, or wine, just like olives.
Thanks to its properties and its delicious, versatile nature, chucho is on its way to becoming the next super food according to leading Ecuadorian agriculture experts.
