Many people will read about it for the first time today, but despite the lack of publicity, amaranth (or amaranth) is slowly gaining more and more “supporters”. If you want to eat healthy, you should join them as soon as possible.
If the name amaranth doesn’t tell you much, it’s worth making up for the shortcomings. The history of this cultivated plant dates back more than 5 thousand years. It was cultivated on a large scale by the Aztecs, Mayans and Indians, who at the same time considered amaranth a sacred plant. They ground its seeds, making flour from them, which was used to prepare cakes and drinks. In addition to seeds, young shoots and leaves were also used, adding them to salads.
Amaranth was given to runners and warriors, because it was considered a plant that added strength, energy, valor and charisma. In Europe, it was initially used as an ornament, today it is known that it has extraordinary nutritional properties.
Why is it worth reaching for amaranth?
- It is easy to digest – especially its grains. They contain a lot of dietary fiber, which is why they will work well in improving intestinal peristalsis, constipation in children, stomach problems.
- It is a source of valuable protein. It provides enzymes that the body cannot produce itself. In appropriate amounts, it supplements exogenous amino acids – methionine, cystine, lysine.
- It has a nutty, tasty aftertaste.
- It has a high iron content, so it will be effective in the fight against anemia. 100 g of amaranth provides half of the daily requirement for this mineral for adults.
- It is a good source of calcium for children and adults.
- It does not contain gluten, so it can be consumed by people allergic to gluten and affected by celiac disease.
- It affects blood pressure – it lowers it, it also reduces the risk of diabetes, heart disease, cancer, reduces inflammation.
- It has many valuable minerals. Among them, iron, calcium and magnesium have the most. It will also be a good source of selenium and manganese.
How to eat amaranth?
It is cooked in the same way as rice or groats, over low heat and covered. It is best to use it in combination with other cereals. Thermal processing of amaranth itself is not the easiest, and adding other cereals facilitates processing and reduces its weight. In addition, it will supplement the meal with other amino acids.
It is used for biscuits, cakes, meatballs, cookies, yoghurts, salads, pancakes, pancakes, black amaranth, cutlets, etc. On store shelves it occurs in many forms: seeds, cold-pressed oil, flour, flakes, and foods that contain as an addition (cookies, bread, bars).