History- Amaranth is an annual herb related to cockscomb, which comes in over 50 different varieties. The plant grows up to seven feet tall and historically, has been utilized for its leaves, deeply colored flowers, and its tan or cream colored seed, which resemble corn kernels and in fact, can be popped like popcorn. In Mexico and Peru amaranth leaves are gathered and used as a vegetable either boiled or fried, and fermented amaranth seeds are used to make a Peruvian beer. In some regions, the flowers are used to treat toothache, and the pigment is used to color other foods.
Health Benefits- Amaranth seed is high in protein for muscles and contains amino acids including lysine and methionine. It is high in fiber (three times that of wheat) which supports colon health and healthy cholesterol levels and contains bone-building calcium. In addition, it provides iron needed for cell development. Iron is involved in transporting oxygen to the cells, and an iron deficiency can lead to fatigue. Amaranth also provides a source of potassium, a mineral that helps regulate the body’s water levels and blood pressure, thereby protecting against circulatory diseases by promoting cardiovascular health. In addition, amaranth contains antioxidant vitamins A and C which neutralize free radicals, prevent cholesterol build-up and heart disease, and support healthy immune function and healthy skin. The vitamin E provided by amaranth can help lower cholesterol and provides health benefits to both skin and hair. Amaranth also provides a source of phosphorus, which is a part of DNA and RNA and is involved in the metabolism of proteins, fats and carbohydrates for energy, and also works alongside calcium in the formation of healthy bones and teeth. The amaranth leaf contains calcium, iron, and phosphorus at levels equal to or better than spinach.
Preparation- Amaranth greens should be treated as you would any other greens: pick fresh, not wilted greens free from blemishes and discoloration, wash thoroughly, and keep refrigerated for up to several days. The amaranth seed should be cared for as you would a grain, storing in an air-tight container either in the
cupboard or in the refrigerator. Greens can be added to salads,
sandwiches, or sauteed with other vegetables. The seeds can be cooked
just like a hot cereal, eaten with honey or fruit. They can also be
cooked as a rice, seasoned with pepper or parsley, or added to soups.
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Amaranth
History- Amaranth is an annual herb related to cockscomb, which comes in over 50 different varieties. The plant grows up to seven feet tall and historically, has been utilized for its leaves, deeply colored flowers, and its tan or cream colored seed, which resemble corn kernels and in fact, can be popped like popcorn. In Mexico and Peru amaranth leaves are gathered and used as a vegetable either boiled or fried, and fermented amaranth seeds are used to make a Peruvian beer. In some regions, the flowers are used to treat toothache, and the pigment is used to color other foods.