Amaranth isn’t really a grain it is a Super Grain, rich in protein and has anti-inflammatory properties and is packed with natural proteins. Amaranth is high in several antioxidants, such as gallic acid, p-hydroxybenzoic acid and vanillic acid, which may help protect against disease. It is a good source of fiber, protein, manganese, magnesium, phosphorus and iron, along with several other important micronutrients. Amaranth is a nutritious, gluten-free grain that is a suitable dietary addition for those with celiac disease or gluten sensitivity.
Also Known As
Alegría, Amarante, Amarante-Grain, Amarante-Grain Géante, Amaranthus frumentaceus, Amaranthus hypochondriacus, Amaranthus leucocarpus, Amaranto, Chua, Huantli, Huatlí, Lady Bleeding, Love-Lies-Bleeding, Lovely Bleeding, Pilewort, Prince's Feather, Ramdana, Red Cockscomb, Rhamdana, Velvet Flower.
Usage
It has a subtle flavour, and is neither sweet or savoury, making it perfect for all kinds of cooking & baking. You can cook it in water, one cup of dried grain bolied for 15 to 20 minutes yields 2.5 cups of cooked grain. It is also used for toasting, be added to flakes or pasta, can be baked into biscuits and can also be used to make porridge.
Origin
Ganganagar, Rajasthan, India
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