Amaranth, popularly known as pigweed, amaranth, and safflower is an ancient plant native to South and Central America. Since ancient times, it grew old Aztecs, and today is mostly used in India, China, Russia, and Africa. Although his grain reminiscent of quinoa or buckwheat, amaranth does not fall in cereals. There are a large number of wild, and cultivated species, and with us is the most famous red amaranth.
Seeds without gluten
Amaranth seeds resemble the lens, and is characterized by traits that do not have gluten free so it can be used in the diet of people who suffer from celiac disease. Due to the high content of quality protein, amaranth, surpassing many cereals. It has an essential acid lysine which is otherwise rarely found in plants. It contains about five percent fat, of which 75 percent are unsaturated fatty acids. Carbohydrates beans are mainly in the form of starch.
The wealth of minerals and vitamins
Amaranth has a lot of minerals. Foremost is the sulfur which helps the liver and secretion of bile. There is also a magnesium charge of participation in enzymatic processes, reduce cholesterol and is necessary for normal function of vitamin C and vitamin B1 action. Also, a natural source of iron, which became part of the porphyrins, builds hemoglobin, myoglobin, enzymes breathing and more. While amaranths calcium assists iron metabolism, participating in mineralization of bones and teeth, potassium participates in the maintenance of acid-base balance and osmotic pressure, and plays an important role in muscle contraction. Zinc from the plants participating in the formation of collagen, helping the metabolism of proteins, carbohydrates and phosphorus. The content of copper, phosphorus and selenium promotes bone formation and synthesis of hemoglobin, stimulates nerve activity, cell growth and repair, strengthens immunity … Vitamin B complex, vitamin A, E and C in its composition further contribute to good health.
Be stronger than fever
It is difficult to enumerate the healing effect of amaranth on the human body. In addition to strengthening the nervous system, positively affects brain function and metabolism. Boosts the immune system and gives strength. It is suggested in the diet of children, pregnant women and ancients. Тwo or three times a week for breakfast consumption of a portion of amaranth will protect you against colds, flu and colds.
Progressively popular in cuisine
A few years ago, amaranth flour increasingly overwhelmed chefs. In combination with other species, used in the preparation of bread, cakes and pasta, while the whole grain is used for different dishes and specialties. The leaves of amaranth is also edible and has exceptional nutritional value. It is used fresh and spicy salad.
To cook amaranth seed, put it in boiling water three times larger volume than amaranth amount. Season with salt iodized sea salt and add spices to your taste. In a covered cooking-pot cook over low heat for half an hour, and let it for ten minutes.
If you want to sprouted seeds amaranth, wash them well and allow to germinate at a temperature of at least 25 degrees. Daily rinse them with fresh water. Sprouts seeds can be added to salads, in yogurt, cooked cereals, and meals of vegetables or bread. Without adding oil, amaranth can be made in popcorn, similar to the corn.
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