Inca Bars were founded by a native Peruvian who grew up high in the and eps in the altiplano where quinoa originates. All the ingredients in the bars are sourced native to the Andes and Amazon, natural, organic, vegan, gluten-free and have no added vitamins, minerals or processed proteins.
THE INGREDIENTS INSIDE INCA BARS
First cultivated more than 5000 years ago, quinoa is a tall leafy green plant whose seeds are rich in protein, fiber, and complex carbohydrates. It is called a “supergrain” because it provides a complete form of protein that contains the ideal spectrum of vital amino acids for human consumption, and is gluten free. It originates in the Andes growing at high altitude in the altiplano regions of Peru and Bolivia. It formed the basis of the Inca diet, and is believed to be one of the primary factors in the success of their empire.
Called the “Peruvian Ginseng,” Maca is a small high altitude cousin of the radish that contains an abundance of phyto-nutrients and anti-oxidants. Maca is considered a stress-adaptor that aids both energy and endurance, while helping to maintain a healthy immune system. Growing in the altiplano along with quinoa, the Incas believed it increased both their physical and mental stamina.
About Sacha Inchi
Named the “Inca Peanut”, Sacha Inchi is an Amazonian oil nut that is the richest plant based source of essential Omega 3 fatty acids on the planet. It is also loaded with protein, fiber, and antioxidants, and has been part of the local diet for over 3000 years.
**Inca Bars are committed to helping the Peruvian people farm responsibly by sourcing only sustainably grown, co-op produced, organic quinoa of the highest quality**