Amaranth is a highly nutritious plant that can be used in recipes instead of wheat or other grains. It has high fiber, calcium, and iron content, as well as other vitamins and minerals. It has been used for centuries in other cultures and is now gaining popularity in the United States. Farmers in some US states grow it, and it can be found in health food stores. It is often used in gluten-free products and can be mixed with chocolate or puffed rice to make a snack.
Amaranth is a herbaceous plant that has been used for many years in other countries and has made a splash in recent years in the United States. It has significant nutrient content and can be used in many tasty recipes in place of wheat or other grains. This plant can grow up to 7 feet (about 2.1 meters), although most plants are 5 feet (about 1.5 meters) or less. It has broad leaves and a flower head, with tiny seeds galore. The leaves come in many colors, including white, green, orange, pink, and red.
One amaranth plant can produce anywhere from 40,000 to 60,000 seeds. It is extraordinarily adaptive. Each of the 60 species is able to withstand extreme temperatures and environmental conditions.
Amaranth grain is high in fiber, calcium, and iron. It also has a relatively high concentration of other vitamins, including magnesium, phosphorus, copper, and manganese, and a nearly full complement of amino acids, which you won’t find in many other grains. The leaves are also a good source of nutrition, with high concentrations of vitamins A, B6 and C; riboflavin; and folate. Minerals found in vegetables include calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese.
One of the earliest known references to amaranth is in descriptions of the diets of the Aztec peoples, who used the plant as part of their human sacrifice ceremonies, and the Incas, who used it as a staple food. As the conquering Spanish conquerors prohibited amaranth, use of the plant fell precipitously and remained low for many years. The plant survived in indigenous cultures, however, and its use continues to grow.
In today’s cultures, Peruvians use amaranth to brew beer and to treat toothaches and fevers; they also use it as a food coloring for quinoa and corn. Mexicans use the plant in a traditional drink called atole. Indians use it to make laddoo, which is similar to atole. The Nepalese crush the seeds to make a gruel called Sattoo.
Farmers in some U.S. states now grow this plant, but it’s not yet found in mainstream markets. However, it can be found in health food stores in many parts of the United States. Gluten-free amaranth is often used in flours and flour products such as bread, pancakes and pasta. Also in Mexico, it is mixed with chocolate or puffed rice to be sold as a snack.
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