All we know about amaranthus
Amaranth does not belong to families of grain like quinoa or millet. Basically, it falls under a seed. But due to the nutritional profile and its usage in casual cuisines, it is used as a grain.
60 different species of Amaranthus is considered to have a common name as Amaranth. They are very tall plants with broad green leaves and impressively bright purple, red, or gold flowers. There are edible in nature and one plant can produce up to 60,000 seeds.
Amaranth is in use for many centuries by many different cultures. It is the staple food for pre-Columbian Aztecs. Many countries grow amaranth for the leafy vegetable. Amaranth is, easy to cook and highly palatable. It can easily be included in snacks and dishes. Cooked amaranth is 90% digestible.
Nutrition in Amaranth
Amaranth contains more than three times the average amount of calcium. It is also high in iron, magnesium, phosphorus, and potassium. It’s the only grain documented to contain Vitamin C.
Amaranth is relatively rich in lysine. Amaranth a complete protein because it contains all the essential amino acids. It is gluten-free and good for your heart. Several studies on amaranth found that it is a cholestrol-lowering whole grain.
As a porridge
We can prepare porridge using amaranth, which is a great option for breakfast. Amaranth porridge is the traditional breakfast in India, Peru, Mexico, and Nepal. It is a famous leafy vegetable in South India.
Names in other languages – Rajgeera (Hindi), Rajgiri (Kannada, Konkani, Sanskrit), Mulaikeerai (Tamil), thotakoora (Telugu). The Hindi name for amaranth, rajgeera, means “the king’s grain.” Its other name, ramdana, means “God’s own grain.”