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  • Kate Bahnsen

Inca Seed Health Benefits

What is Inca Seeds (Roasted Sacha Inchi)?

Indigenous to Colombia and Peru, the Inca Seeds or Sacha Inchi Plant (Plukenetia Volubilis) is a rain forest vine which produces a star-shaped pod that contains a seed known as “Inca Seeds or Sacha Inchi”.

Relatively unknown outside of South America, Sacha Inchi seeds are considered one of the new “superfoods” primarily for their health benefits.

The seeds possess a high concentration of Omega 3 (48%) with low saturated fatty acids (6%) contain anti-inflammatory properties with Vitamin A and Vitamin E, and are a great source of protein (30%).

The seeds are Organic, Non-GMO, Gluten Free, Vegan and Kosher.

No “fishy” aftertaste as with other Essential Fatty Sources (EFS) sources.

Inca Seeds was included on Dr. Oz’s 2010 checklist as the best snack food for losing weight.

Essential Fatty Acids (EFAs) protect the central nervous system (1)

Increased levels of Omega 3 EFAs also reduce age-related muscular degeneration and improve vision (2)

Inca Seeds can improve circulation and blood pressure (3)

Inca Seeds can lower bad cholesterol (LDL) and improve good cholesterol (HDL) (4)

Omega 3 controls healthy blood sugar levels, reducing the risk of Type II Diabetes (5)

EFAs are a great anti-inflammatory (6)

Can be used as a weight loss aid; a study in 2002 found these nuts high in tryptophan, an amino acid that increases the production of the happy hormone serotonin, which can suppress appetite (7)

Increased production of serotonin also improves and boosts moods (depression)(8)


(1) Researched published by the Archives of Neurology: -3-for-memory#axzz2hjFeMPeu

(2) Journal of Ophthalmology:

(3) & (6) -villacorta/spice-up-nutrition-month-_b_6753658.html

(4) Garmendia F, Pando R, Ronceros G. “Effect of Sacha Inchi oil (Plukenetia Volubilis) on the lipid profile of patients with hyperlipoproteinemia.” Rev Peru Med Exp Salud Publica. 2011 Dec;28(4):628-32


(7) Sathe SK, Hamaker BR, Sze-Tao KW, Venkatachalam M. “Isolation, purification, and biochemical characterization of a novel water soluble protein from Inca peanut (Plukenetia volubilis L.).” J Agric Food Chem. 2002 Aug 14;50(17):4906-8

(8) -3-supplements-depression/#axzz3lB6YJPHa

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