Amaranth is a pseudocereal suitable in the diet of celiacs, vegetarians and vegans. Discover its properties, nutritional values, how to prepare it.
Amaranth it is a plant that has several species belonging to the Amarantaceae family. Among the origins of its name is the Greek amarantos which literally means "that does not wither". Let's find out more about its properties and nutritional values.
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Amaranth is completely gluten-free, it is therefore a food suitable for those suffering from celiac disease.
Being very rich in fibers and particularly digestible, is useful for those suffering from intestinal problems and is also suitable for feeding small children and the elderly.
It's a lot rich of high quality protein and it is a valid ally for those who decide to follow a diet free of meat and animal derivatives.
It contains a very high content of Lysine and guarantees an excellent supply of iron, football, phosphorus and magnesium. It also contains vitamins of groups B and C, aspartic acid, arginine, serine, alanine and glutamic acid. Amaranth is defined as pseudo cereal and represents a valid alternative to cereals.
Amaranth it is particularly energizing; 100 grams bring about 371 calories.
In addition, 100 g of amaranth contains:
- Lipids 1,6 g
- Sodium 6 mg
- Potassium 135 mg
- Glucid 19 g
- Dietary fiber 2,1 g
- 3,8 g protein
- Calcium 47 mg
- Iron 2,1 mg
- Pyridosine 0,1 mg
- Magnesium 65 mg
According to studies carried out on the ancient peoples of Central America, amaranth was, along with corn and Quinoa, the fundamental food for Aztecs and Incas. It is therefore a food used since ancient times even if, for many years, it has been forgotten.
Rediscovered in the XNUMXs in the United States, today it is grown all over the world. Very rich in nutrients, its properties are still little known in some countries, including the country. It is also used for ornamental purposes.
Intestine, colon, immune system.
- Amaranth has been considered sacred by many populations. The ancient Romans believed that it warded off bad luck and envy. The Greeks thought it was there friendship plant and of all eternal feelings.
- Between the seventeenth and nineteenth centuries it was used as an ornament for clothes because it was attributed the power to give physical well-being.
- Le amaranth leaves they are much richer in iron than seeds (already very rich in any case) and can be cooked in the same way as spinach.
You can make amaranth popcorn. In fact, when heated in a pan, amaranth behaves just like corn and bursts.
Amaranth should never be combined with foods rich in protein, for example with eggs or dairy products, because it already contains a very high proportion of it. It should be cooked in boiling water for about an hour, usually two parts of water are needed for each part of amaranth. Salt must be added at the end. When cooked, the amaranth must be tender, but still crunchy.
It is best to let it rest for a few minutes with the heat off, before serving. It is great topped with caramelized tomatoes, capers, olives and a tablespoon of extra virgin olive oil. In general, however, it goes well with all seasonal vegetables.