Amaranth is a plant native of  Central America, where it was cultivated by pre-Columbian people. The Aztecs called it the mysterious wheator grain of the Gods“; the seeds were prized for the high-quality energy, but above all for their use in religious rituals. In fact, amaranth, mixed with corn flour, was used to forge anthropomorphic figures inspired by the celebrated idols; at the end of the rite these figures were consumed. That is why the Spanish conquistadors imposed the cultivation of European cereals in order to suppress these religions rituals.

Even the Maya used it as nourishment; the Incas called it the little giant” appreciating primarily the healing power. In fact, from  a botanical point of view, Amaranth is a plant with extraordinary powers: a single plant produces 500,000 tiny seeds that can remain dormant, but viable in the ground for many years; its chlorophyll called C4 is able to synthesize nutrients with a speed 4 times higher than the other plants.

As for buckwheat, quinoa, cassava and sago, amaranth can not be considered a cereal. The constituent protein reaches as much as 16% with high levels of  lysine deficient in cereals. The protein components have characteristics of absorption and metabolization such as to achieve effective uptake of amino acids contained within human tissue.
It does not contain gluten and is particularly rich in calcium (twice more milk), phosphorus, magnesium and iron (the latter five times higher than in the grain). To 100 g of seeds of amaranth you have a caloric content of 343 Kcal; the lipid component is distinguished by its high content of linoleic acid: an omega-3 help to contain the levels of cholesterol in the blood and to lower the inflammatory levels. Because of the high content of tannins, amaranth is an important important antioxidant  and anti-diabetic as it slows down the digestion of starch and determines a release of glucose in the blood more gradually.

To cook amaranth simply boil 1 cup of seeds with 2 cups of water for about 20 minutes. The addition of some fresh herbs or ginger root enhances the sweet, delicate flavor.

 

 

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