Amaranth is a pseduocereal orginating from South America, where it has been known and cultivated yet its outstanding internal values were only noticed approx. 40 years ago.
Amaranth contains no gluten, therefore it is suitable for those with sensitivities.
Significance, effects:
Amaranth has lower carbohydrate content and a higher protein and fat content than most other cereals and pseudocereals. Its protein composition is favorable and contains a large amount of the lysine amino acids, which sets it apart and makes it particularly useful compared to other cereals. When it comes to fat, it predominantly contains polyunsaturated fatty acids.
It has a high fiber content, which facilitates digestion and impedes the blood sugar-level raising effect of carbohydrates and can also be used for constipation.
Amaranth also has an outstandingly high iron content compared to other cereals. Additionally, its calcium, magnesium and zinc content are also noteworthy.
Its less favorable traits include the fact that amaranth contains so-called anti-nutritive substances that impede the absorption and utilization of various valuable nutrients. These include oxalic acid and phytic acid, which impede the absorption of calcium and phosphorus.
Amaranth contains no gluten.
Use: Cook in two parts water for approx. 15-20 minutes.
Use as a side dish or porridge or for preparing stuffed, layered dishes and pastries. As it has a neutral taste, it can be used for both savory and sweet dishes.
Ingredients: amarant*
*= Controlled Organic Farming HU-ÖKO-01
controlled by: Biokontroll Hungária Nonprofit Kft.
Nutritional information (Typical values per 100g):
| Energy: |
1540 kJ / 365 kcal |
| Fat: |
8,8 g |
| - of which saturates: |
2,1 g |
| Carbohydrate: |
56,8 g |
| - of which sugars: |
1,5 g |
| Fibre: |
11 g |
| Protein: |
15,8 g |
| Salt: |
0,065 g |
Storage: Store in a cool and dry place!
Country of origin : India.
