pThe seeds and fruits or their parts of Iberoamerican crops have high nutritional and functional properties which could be utilized in a wide range of foods. The crops included in this book are amaranth Amaranthus spp., quinoa Chenopodium quinoa, ka iwa Chenopodium pallidicaule, chia Salvia hispanica L., Andean maize Zea mays L., moringa Moringa oleifera, yvapuru Plinia peruviana, kurugua Sicana odorifera, sacha inchi Plukenetia huayllabambana, camu camu Myrciaria dubia, mango Mangifera indica, tarwi Lupinus mutabilis, peanut Arachis hypogaea L. and taro Colocasia esculenta, all of them still underutilized. Their cultivation is low nevertheless, in recent years, the worldwide demand for some of them has increased immensely, resulting in an increase in their production. The ancient Iberoamerican crops have been widely recognized for their nutritional value by food scientists and food producers because they contain high-quality proteins and large quantities of micronutrients such as mine