Native to pre-Columbian, incas and Aztec America, amaranth is a plant that has been around the world and has reached the east (Indonesia and China) and India, where the leaves are still included in the diet. to remedy iron deficiencies.
Amaranth, considered a sacred plant and linked to the friendship that, as the meaning of the name "never fades", is known for its beautiful amaranth red inflorescences, in fact, and for the small edible grains; it is part of the Amarantaceae family, but it is commonly used as a cereal, often cooked together with quinoa, because it has more or less the same cooking time and mode, besides provence.
Let's find out more about its properties and how to cook the seeds of this pseudocereal .
Properties of amaranth
Its grains are rich in protein and fiber, its taste is pleasant, slightly sweet, with hints, according to some, that recall the hazelnut.
It does not contain gluten and is therefore a valid alternative for those suffering from allergies or intolerances to conventional cereals ( such as celiac disease ).
Amaranth is particularly energizing ; 100 grams bring about 370 calories.
In summary, let's say that 100 g of amaranth contain: just over a gram and a half of lipids, 135 mg of potassium, 65 mg of magnesium, 47 mg of calcium, 6 mg of sodium, 4 mg of iron, 19 grams of carbohydrates, 2 grams of dietary fiber, almost 4 grams of protein, vitamins and pyridoxine 0.1 mg.
Amaranth therefore has good amounts of amino acids, does not contain saturated fats and has a low glycemic index ; moreover, being based on insoluble fibers that increase the fecal mass accelerating the intestinal transit, amaranth helps to fight constipation and constipation.
Amaranth in the diet for coeliacs
Amaranth: how to use and where to buy
As seen, the young amaranth plants can be boiled and consumed like spinach, while the seeds can be used for various recipes, from salads to bakery and bakery products.
Amaranth flour, it should be emphasized, is a very rich flour but it rises badly, so for baking it is mixed with other flours (wheat flour, kamut or spelled).
Instead, it is used quietly as a natural thickener for sauces or soups; even the sprouts of amaranth are excellent foods to be included in salads and its seeds can also be used to make pop (amaranth) corn, burst just like those of corn!
Wash it, rinsing it with fresh water several times, then it can be boiled both in a normal pot (a cup of amaranth and three cups of water) for about 30 minutes, or it can be steamed, using for example the basket placed in the pot pressure, for about 20 minutes.
It can be served as a couscous, accompanied by seasonal vegetables, such as zucchini, broccoli, aubergines, cherry tomatoes, parsley, olives, various sauces and so on and so forth!
Amaranth can be bought in most supermarkets or organic shops.
Curiosity about amaranth
The plant stopped being cultivated when the friars of the Spanish conquistadores considered it blasphemous, since, considered sacred by the local populations, it was worshiped and eaten by making god-shaped figures kneaded with agave juice and human blood. The Spanish, ignoring its qualities, replaced its cultivation with corn.
