Amaranth is estimated to have been domesticated between 6000 and 8000 years ago, and was a staple food crop for the Aztec's. Commonly called amaranth, it represents over 60 plant species called amaranthus. The amaranth plant is a full, broad leafed plant that is very colorful. The amaranth plant can contain up to 60000 seeds.
Amaranth is gluten free and it contains about 30% more protein than rice, sorghum, and rye. Amaranth flour can be made from the seeds and is a excellent replacement for those suffering from celiac disease or gluten sensitivity.
Amaranth flour has a unique chemical composition. It has a relatively high content of calcium, iron, potassium, magnesium, and fiber and an almost perfect amino acid profile. Its particularly high in lysine, which is lacking in wheat and corn.
Another benefit of amaranth is that it is a natural source of folic acid. Amaranth is not a true grain, it is a pseudo-cereal and similar to quinoa.
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