Автор - | 05.04.2020

Amaranth rich in proteins and other useful substances is approved in the market by a variety of products. Its popularity is also growing. New products periodically appear on sale, and they immediately become in demand, and manufacturers are already striving to please buyers with new types of healthy and tasty products. There is also growing interest in various options for cooking at home.

Tribute to fashion or still good?

The benefits of amaranth have been proven in the process of many studies in different countries. But regarding how useful the products and dishes prepared on the basis of this plant are, some of us are willing to argue. Indeed, in many cases, production involves the use of heat treatment. Nevertheless, the demand for such products is growing, the business for the production of the corresponding goods is profitable, adherents of healthy eating tend to cook dishes based on amaranth on their own.

If we talk about manufacturers of amaranth products, then on the market we see companies and enterprises that supply not only grain, flour, oilcake, oil to it. So, NPK Amaranth, in addition to oil from the seeds of amaranth seeds, produces flakes – the basis for instant porridge, and also – anti-aging comet. Grand Amaranth delivers a mixture of amaranth bread, as well as rolls, muffins, and muffins to retail chains. Also known are diet products of the Mak-Var Ecoproduct brand. Healthy Generation LLC delivers several types of gluten-free pasta to the market, and recently it pleased with unusual Candy Candy candies.

The list can be continued, but many consumers of diet, gluten-free products, supporters of a healthy diet tend to cook something of their own, wholesome and tasty based on amaranth. It should be noted that all the beneficial substances contained in the composition of this plant will remain even when heat treated (at the appropriate temperature), but in a smaller amount.

It’s important to know! At a cooking temperature below 100 degrees, all vitamins are stored.

In addition, to preserve more riboflavin or vitamin B2, dishes with amaranth greens are recommended to be cooked in a sealed container.

When cooking, it is important to calculate the correct amount of water: it should not be small. If the broth is very boiling, cold water should not be added to the pan. Together with it, oxygen enters the broth, which destroys vitamin C, and therefore it is necessary to keep the pots tightly closed.

During cooking, steaming preserves the maximum of useful substances, since there is no exposure to too high a temperature, as, for example, when baking in the oven.

Cook amaranth yourself or use it raw
Any product is important to us not only for its taste, but also for its benefits. The second aspect remains a topic of controversy. Thus, according to some researchers, raw amaranth seeds and flour contain certain substances that impede the normal absorption of minerals inside the body.

Experienced culinary specialists who are suitable for cooking with a certain knowledge of scientific research, argue that there is nothing to fear. So, it is believed that tannins and phytins slow down the absorption of minerals in the intestines. But if the grain is soaked in water about 10 hours before a meal, the content in amaranth of these substances will decrease significantly.

Those who are new to amaranth still have questions about how to cook dishes from this plant and whether they like it, nutritionists advise to first taste some products made from it. It can be bread or other pastries, seitan, salad with amaranth leaves, pickled amaranth greens, microgreen. At the same time, we will remember that there is no gluten in amaranth and the plant is a source of high-quality vegetable protein. Amaranth contains lysine, an amino acid that cannot be obtained from most seeds and cereals. Only one bowl of properly cooked amaranth contains:

  • 251 calories
  • 4 g of fat;
  • 21% fiber;
  • 9 g of protein;
  • 29% of the daily iron intake;
  • 12% daily calcium intake;
  • 14% of the daily intake of vitamin B;
  • 40% of the daily value of magnesium;
  • 36% of the daily rate of phosphorus.

Before preparing a dish from amaranth, the grain must be washed and dried. A strainer with a very fine mesh is used for this. Amaranth is best prepared with vegetable broth – this will give the grain a flavor and aftertaste of vegetables.

Recipes from experienced chefs
The most common dish is porridge made from amaranth grain.

It is necessary to sort out the seeds of amaranth from debris.
Pour the product into a bowl and add water for 3 hours.
Put 2 layers of gauze on the bottom of the colander and pour amaranth (you can use a strainer with a very fine mesh).
Rinse the seeds with cold water and let it drain.
Pour 3 cups of water into a saucepan and bring to a boil, and when the water boils, add 1 cup of amaranth seeds. They should come up immediately.
Add salt at the rate of 1 cup of grain to half a teaspoon of salt.
Cover the pan, as amaranth bursts and shoots up during cooking. But every 5 minutes, the contents of the pan must be mixed.
Cook for 35 minutes. Ready grains should sink to the bottom of the tank.
Experienced culinary specialists and cooks note that it is required to use a significant amount of water: 6 times more than the cereal itself. And this is not due to the large absorption of liquid, but with the active release of gluten during the cooking process. But it is not glutenous. Just a lack of water turns into the need to wash the grains from viscous deposits before feeding.

With amaranth and wild mushrooms, polenta is very tasty. To prepare this dish, finely chopped shallots are additionally used. Salt is consumed in small quantities. Ground black pepper is added to taste. Cooking over low heat after boiling lasts ¼ hours. This polenta is a great addition to fried or stewed bird.

You can bake apples with amaranth. To do this, you need the following ingredients:

• 8 peeled and chopped apples;
• 1 tablespoon of honey;
• 1 teaspoon of cinnamon;
• 1/4 cup amaranth flour;
• 1/4 cup of water;
• 1/2 cup tapioca (starchy cereal).

Boil apples before evaporating water. Then add honey, cinnamon, flour and tapioca. Mix everything and put in a greased baking dish. Sprinkle with amaranth flakes on top. We send in the oven preheated to 220 ° C and bake for 20 minutes.

Many people like crispy cookies made from amaranth seeds. Such pastries are healthy and gluten free. You will need:

• 50 grams of amaranth seeds;
• 200 grams of flour from amaranth seeds;
• a handful of chopped almonds;
• 3-4 tablespoons of brown sugar;
• 2-3 tablespoons of vegetable oil and a little water.

You need to mix all the ingredients and form a tidy cookie. Then we send them to a baking sheet covered with parchment paper, and bake in the oven until cooked.

Tea can be brewed from fresh or dried leaves and amaranth seeds. It is necessary 1 tablespoon of chopped panicles with seeds, pour a glass of boiling water and strain after 20 minutes. Such tea can be drunk a quarter cup 3 times a day half an hour before meals and at bedtime. For a change, you can add mint when brewing, and honey in the finished drink.

In cooking, the salty greens of amaranth are used. For this, 1 part of salt is used per 5 parts of plant mass. Amaranth leaves can be combined with the greens of other plants. One of the simplest options is a mixture of dill, tarragon, sorrel and parsley that is equivalent in volume. You can simplify marinating using blanching: in 1 liter of water add 0.25 kg of vinegar, 60 g of salt and 30 g of sugar. Processing will take no more than two minutes.

Peppers are necessarily added to the mixture, and sterilization of the cans before rolling with the mixture takes about 1/3 hour. Then you can use amaranth mixed with Japanese, Chinese or Vietnamese dishes.

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