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Posted on 09-08-2022 07:16 PM
The enormous amount of fibre in amaranth boosts the metabolic rate, which helps to ease the digestive
system
. In a research study (ncbi article, 25149016), it was found that amaranth has more insoluble fibre compared to soluble fibre,
making
it preferable to other native cereals like rice and wheat. Amaranth proves to be a natural remedy for leaky gut syndrome where tiny holes are formed, which permits
small
particles to pass through, retaining larger molecules.
This will damage the digestive
system
. Amaranth sprouts assist the
growth
of probiotics, thereby treating the leaky gut syndrome.
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We think you’ll find these of interest
Like many of its super-grain brothers and sisters, amaranth has been cultivated for thousands of years. In fact, it was a
major
food crop for the aztecs, according to the whole grain council. This
content
is imported from poll. You may be able to
find
the same
content
in another format, or you may be able to
find
more
information
, at their web
site
. Also interesting about amaranth? even though it falls into the grain category—you cook and consume it similarly to rice or oats—it is technically considered a pseudocereal (buckwheat and quinoa also fall into this group).
"pseudocereals are
plants
that
produce
fruits or
seeds
which are used and consumed as grains, though botanically pseudocereals are neither grasses nor true cereal grains," according to a 2017 report by the nutrition & food science international journal.
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Amaranth: Super feed, Super weed
Calling amaranth “pigweed” or “superweed” is perhaps an attempt by monsanto and others who fall into the trap, to make an ideological statement. In 1984 when the new york
times
first discovered amaranth, jane brody wrote about it like this :
“agricultural researchers are cautiously hailing this relic of antiquity as ‘the grain of the future’ for its potential to
provide
protein, vitamins and minerals to
people
worldwide,
including
the united
states
. ”then, 26
years
later the ny
times
writes again about amaranth, but this
time
referring to it only as pigweed and describing it as the main invasive superweed.
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Summer is coming in australia, and that
means
summer greens, like amaranth. The
common
weed
is easily recognised once it comes to
flower
and
seed
, for its peculiar nodding
seed
head, so have a read below for some basic knowledge about this nutrition powerhouse that is about to invade your yard. Amaranth is an ancient grain, one of the first domesticated wild
plants
in southern america cultivated from at least 8,000
years
. The
highly
nutritious value of the
plant
was recognised in ceremonies by the mighty aztec civilization, mirrored
today
by the superfood label. There are about 70 species of amaranth worldwide, all edible and many of them have now become
successful
colonisers,
making
it a
reliable
source of wild food in many cultures.
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Stay In The Know
store
whole amaranth
seeds
in an airtight container in a cool, dry
place
. Stored this way, it can last up to a
year
. Amaranth flour has a shorter shelf
life
, so to preserve freshness, it can be stored in the fridge or freezer, where it will stay fresh for four to six months. Puffed amaranth has a shorter shelf
life
still, and should be stored carefully to avoid moisture exposure, which will deflate its puff.
store
it in an airtight container in a cool, dry
place
and either way, consume it within a couple of months. Cooked amaranth will keep in the refrigerator for up to a
week
, and in the freezer for up to six months.
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Edible Red Leaf Amaranth Seeds
1. Amaranth – i have an amazing amaranth recipe. It’s the best amaranth recipe you have ever seen!
2. Buckwheat – i am
working
on a dessert recipe using buckwheat and will post it soon. 3. Chia – having chia seeds on this
list
makes me really happy. Have you tried my mandarin oranges or peanut satay sauce ? i
put
chia seeds in them and they made the recipe taste incredible!
4. Millet – no plans for a recipe just yet, but, i am
working
on it. 5. Quinoa – i have so many delicious recipes that use quinoa. My favorite are quinoa fajitas and quinoa salad wraps.
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This amaranth was brought to our shores by a
family
from poland who continued to
grow
it in their wisconsin garden. Thankfully, they shared seed. Now it's maintained for the benefit of all gardeners who love its edible young greens and sumptuous burgundy-red
flower
plumes that later yield an impressive
number
of nutrition-rich seeds.
easy
to
grow
, be sure to sow the small seeds thinly and
remove
any
weed
competition when young; they will tower over all by
high
summer. Final spacing: 2'
water
use:
medium
water
use
watering details: drought tolerant. 1" a
week
until established; then water during dry spells.
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A. Any of various annual plants of the genus amaranthus having dense green or reddish clusters of tiny flowers and
including
weeds, ornamentals, and species cultivated for their edible
leaves
and seeds. Also
called
pigweed. B. The
small
edible seeds of several of these species. 2. An imaginary flower that never fades. 3. A deep reddish
purple
to dark or grayish, purplish red. 4. A dark red to
purple
azo dye. [new latin amaranthus, genus name, alteration of latin amarantus, from greek amarantos, unfading : a-, not; see a-1 + marainein, to wither; see mer- in indo-european
roots
. ]american heritage® dictionary of the english language, fifth edition.
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Amaranth (amaranthus spp. )
common
names
amaranth, chinese spinach, spiny pigweed, joseph’s-coat (en); amarante, épinard malabar, épinard piquant (fr); amarantos, moco de pavo, blero (sp); 莧菜 (cn)
related species
a. Tricolor, a. Dubius, a. Blitum, a. Gangeticus, a. Spinosus, a. Viridis
plant
distribution
all tropical and subtropical regions
edible
parts
leaf and tender stem are eaten fresh, boiled, steamed, stir-fried, as soup, stewed, pureed; seed popped, ground to thicken stews or used as flour.
health
values
beta-carotene:
medium
in
leaves
; vitamin e: medium in shoots; riboflavin: medium in leaves and seeds; folic acid:
high
in leaves; ascorbic acid: high in leaves, low in seeds; calcium: high in leaves and seeds; iron: high in leaves and seeds; protein: 2-4% in shoots.
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