GUANDU, THE GRAIN FROM ANTIQUITY
SCIENTIFIC NAME: Cajanus cajan
ENGLISH NAME: Pigeon pea, from its frequent use as poultry feed in 19th century USA.
LOCAL NAMES: Guandu (Panama, Colombia), Gandul (Puerto Rico), Guandul (Dominican Republic), Gungo Pea(Jamaica), Quinchoncho (Venezuela), Andu (Brazil)
PRODUCTS: Canned Guandu, Guandu flour is produced in some countries as animal feed.
NUTRIENTS: Guandu is in the same family as the Soy bean (Fabaceae) and as such is rich in protein. It is one of those foods that is very complete, one could survive a long time eating only Guandu. The fresh grain is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Protein, Thiamin, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Folate and Manganese. For a complete nutrients analysis follow this link: Nutrients in Pigeon Peas