Amaranth seeds, all the information
The amaranth, also known as “huautli” is a plant belonging to the family of the amaranthacea. This species was grown in America more than 7,000 years ago by the Maya Aboriginal people, who considered it a sacred plant for its many properties. Today, it is cultivated not only in American countries like Mexico, Peru, Bolivia and even the US, but also in China or India itself.
Meanwhile, the seed (considered a pseudo cereal by their similar to grain characteristics) also has a high protein content, able to satisfy much of the recommended daily allowance. In fact, the protein grain amaranth is even more important than other conventional cereals such as wheat or rice, and furthermore, unlike these – has also lysine, an essential amino acid for life.
Besides being a major source of vegetable protein, very important among vegans athletes, grain amaranth also contains calcium, folic acid, iron, phosphorus, vitamins A, B, C, B1, B2 and B3. For its nutritional properties, this plant species is used to prevent and help cure a variety such as osteoporosis disease, diabetes, obesity, hypertension and constipation. Amaranth is also highly recommended in celiac diets for the significant contribution of amino acids and vegetable protein, nutrients that may dwindle in people with this disease because of the restricted foods.
Moreover, more and more studies agree that the amaranth seed has several components (including the squalene) that could help prevent cancer. Also, this grain has a very high percentage of oleic acid and linoleic acid, fatty able to lower cholesterol and therefore fundamental in the prevention and treatment of cardiovascular diseases.
How to consume
Remember that to get the most nutrients of any seed, first must grind them with a mortar or a grinder (a coffee can serve). It
is always preferable to add to our foods raw, uncooked, much less
fried, as they may lose its nutritional properties in the cooking
Amaranth seeds like any other seed – can be consumed daily without any problems. Except in those predisposed to form stones, grain amaranth is an essential nutrient able to regulate our body and bring you energy.
To keep it in perfect condition, it is convenient to separate it from other seeds, to avoid ruin if any spoils. Preferably it should be within the refrigerator, since the heat activates the oil accelerating the process of putrefaction
Recipes with Amaranth
Pasta with amaranth
- A package of pasta noodles taste
- A cup of fresh tomato sauce preferably
- 100 grams of amaranth seeds
- 100 grams of sesame seeds
Cook pasta as accustomed and seasoned with tomato. To serve pasta, sprinkle the sesame seeds of amaranth and above.
Tomato rolls with amaranth seeds
- 18 corn tortillas
- ½ kg. Solid pork or chicken breast
- ½ onion
- 4 ripe tomatoes
- 1 clove garlic
- 1 cup unsweetened plain yogurt
- 1 cup hot milk rice
- 1 cup amaranth seeds
- cheese, olive oil and sea salt
Along with onion, tomato and liquefies garlic clove previously roasted. Add salt to taste. In a frying pan with a little oil, fry some tortillas (one by one) and pictures tagged some ketchup. Add cheese in the middle and amaranth seeds. Roll tortilla and simmer until drying tomato. When you have three rolls ready, put them on a plate, bathes with a little more sauce and some natural yogurt without sugar. Sprinkle top liberally amaranth.
You can add ground amaranth liquefied to raise their nutritional value, plus give you a thicker texture and a distinctive nutty flavor. You can also try cookies overflowing with grains of amaranth, to give a crunchy consistency. You can also add to soups and broths, salads of various vegetables or even fruit salads.