What Is Chocho Protein? The Ancient Andean Superfood Behind Mikuna’s Protein

Chocho Protein (pronounced cho-cho) is an ancient legume grown at high altitudes in the Andes Mountains of Ecuador, Peru, and Bolivia. Known scientifically as Lupinus mutabilis, chocho has been a staple crop of Indigenous Andean communities for thousands of years. Today, it is rapidly gaining recognition as one of the cleanest, most nutrient-dense plant proteins in the world.

Unlike common protein sources such as pea, soy, or whey, chocho offers a unique combination of high protein, complete amino acid profile, high fiber, low fat, and exceptional digestibility—all from a single whole-food ingredient.

This guide breaks down what makes chocho special, why it’s different from other proteins, and why brands like Mikuna are pioneering its introduction to modern nutrition.

What Exactly Is Chocho?

Chocho is a legume adapted to grow at extreme altitudes — typically 10,000–12,000+ feet above sea level. Its harsh mountain environment results in a naturally resilient plant that accumulates unusually dense nutrients.
Traditionally, chocho is soaked or processed to remove naturally occurring bitter compounds, making it palatable and easy to digest.

Mikuna utilizes a specialized debittering process that removes alkaloids, tannins, and antinutrients, resulting in a clean, smooth, highly digestible protein powder with no additives, gums, fillers, or preservatives.

Nutritional Profile of Chocho

Per serving, chocho naturally contains:

• 20g of plant protein
• All 9 essential amino acids
• ~8g of fiber
• Low fat and low carbohydrate levels
• Naturally lectin-free, gluten-free, and dairy-free

This makes chocho one of the rare plant proteins that is:

A complete protein

Similar to animal proteins and superior to pea, rice, oat, hemp, or almond.

High in fiber

Most protein powders contain zero fiber; chocho provides functional fiber for gut health and satiety.

Easy to digest

After debittering, chocho contains minimal antinutrients and no lectins, which can support easier digestion for sensitive individuals.

Why Chocho Is Considered the “Cleanest” Plant Protein

Chocho grows naturally with no need for pesticides, synthetic fertilizers, or irrigation infrastructure. The plant improves soil structure, fixes nitrogen, and supports regenerative agriculture in high-altitude regions.

In addition, reputable chocho brands (such as Mikuna) test for:

• Heavy metals (Pb, Cd, Hg, As)
• Pesticide residues
• Glyphosate
• Microbial contamination
• PFAS (when applicable)

Because chocho grows in pristine mountainous soil far from monocrop agriculture, it tends to test significantly cleaner than other plant proteins, including pea, soy, hemp, and rice.

Chocho vs. Other Protein Sources

Chocho uniquely offers the benefits of whey (complete protein) without the digestive challenges, and the benefits of plant protein (fiber, sustainability) without the drawbacks (lectins, antinutrients, additives).

Why Mikuna Chocho Protein Stands Out

Mikuna is the first company to introduce single-ingredient chocho protein to the U.S. at scale. The brand developed a proprietary process that:

• Removes bitter alkaloids
• Minimizes anti-nutrients
• Preserves amino acids and nutrients
• Ensures a smooth, neutral taste
• Maintains a clean, whole-food ingredient with no additives

In addition, Mikuna collaborates directly with Indigenous Andean farmers who have grown chocho for generations, supporting regenerative agriculture and sustainable development.

Who Benefits Most From Chocho Protein?

Chocho is especially suited for:

• Athletes seeking complete, clean protein
• People with sensitive digestion who struggle with pea or whey protein
• Clean eaters avoiding additives, gums, or fillers
• Vegans and vegetarians looking to increase essential amino acids
• Individuals focusing on blood sugar balance due to its fiber and low glycemic nature
• People seeking allergen-free protein (soy-free, dairy-free, gluten-free, lectin-free)

Conclusion

Chocho is not just another plant protein—it is an ancient superfood with modern relevance. Its unique combination of complete protein, fiber, digestibility, clean sourcing, and sustainability makes it one of the most promising protein sources available today.

As awareness grows, chocho has the potential to redefine what “clean protein” means in the global marketplace—and Mikuna is leading that movement.

Scientific Citations

1. Gross, R., Von Baer, E., Koch, F., Marín, G., & Schmalz, G. (1989). Lupinus mutabilis: Composition, nutritional properties, and potential uses. Plant Foods for Human Nutrition.
2. Jacobsen, S.-E., et al. (2003). Nutritional value and use of Andean crops. Food and Agriculture Organization.
3. Suárez, M. H., et al. (2022). Nutrient density and protein quality of Lupinus species. Journal of Food Composition and Analysis.
4. Wink, M., & Meißner, C. (2017). Plant secondary metabolites in Lupinus species and their removal through debittering. Food Chemistry.
5. Messina, M. (2016). The role of plant protein in human health. Nutrients Journal.

(All citations use publicly available scientific studies with no proprietary claims.)