AMARANTH RESEARCH IN THE USA: NEW FACTS + BONUS RECIPE

Автор - | 05.03.2019

In this article we will continue to acquaint you with foreign research on amaranth. And again we will talk about what was revealed by scientists from the United States of America. Recall the previous article was devoted to the research of the University of Kansas specialists who studied such a product as amaranth flour and other products from amaranth.

Today we will talk about amaranth in general. And we will rely in our material on the conclusions given in the following books:

  • Amaranth Grain Production Guide, 1990. Rodale Press, Inc. Emmaus, PA, USA, 18049;
  • Amaranth rounded. 1977. Rodale Press, Inc. Emmaus, PA, USA, 18049;
  • Amaranth: from the past to the future. Rodale Press. Emmaus, PA, USA, 18049;
  • Corn Amaranth: lost crop of North and South America. Thomas Jefferson Agricultural Institute, Columbia, MO, USA, 65203;
  • Amaranth types of grain and vegetables. 1983, reissued in 2008. O’Brien, G. Kelly and Dr. Martin L. Price.

What is amaranth: vegetarian food, grain or just a flower?
Amaranth is a dense, grassy annual plant that reaches a height of 150-200 centimeters, it has wide leaves and a spectacular flower head of small, red or purple flowers.

Seed heads resemble corn tassels, but somewhat thicker. Amaranth is not considered a grain plant. However, since it is used in the same way as cereals, it is often called pseudo-cereal.

Each plant is capable of producing from 40,000 to 60,000 seeds. The seeds are tiny, in the shape of a lens, the color is from golden to creamy tan.

History tour
Amaranth is native to Central and South America and has been cultivated for 8,000 years. It was the main food of the Aztecs and was used as an integral part of religious ceremonies. Because of its ceremonial use, the cultivation of amaranth was banned by the Spanish conquistadors in the 1500s.

Fortunately, since that time the plant has continued to grow like a weed, so its genetic base has been largely preserved. Today, more than 400 varieties are found throughout the world in both temperate and tropical climates. Each of the varieties falls into approximately one (or more) of the four categories:

  • cereals;
  • vegetables;
  • decorative;
  • or weeds.

Growth features
Amaranth easily adapts to adverse conditions. It resists heat and drought, has no serious problems with diseases and is one of the easiest plants to grow.

It will grow even in harsh conditions, in the absence of power from the outside. This is a very effective grain crop with a yield comparable to rice or corn.

Just slightly loosening the soil, throwing seeds into it and occasionally watering them, you will get a good harvest!

Nutritional properties and value of amaranth
Amaranth – very nutritious and versatile food. Leaves and seeds contain high quality protein. Therefore, amaranth is an excellent food source for vegans. The study of amaranth

Note. Amaranth seeds have a high protein content (15-18%) and lysine, methionine (these are two essential amino acids that are not often found in cereals).

The amaranth used in combination with wheat, corn, or brown rice is compared in protein content with foods such as fish, red meat or poultry.

It has a high content of cellulose (3 times more than wheat), calcium (2 times more than milk), iron (5 times more than wheat), potassium, phosphorus, vitamins A and C. In addition in addition, it contains tocotrienols (a form of vitamin E).

It contains 6% -10% oil, which is mainly contained in the embryo, and it is predominantly unsaturated and has a high content of linoleic acid, which is important for human nutrition.

Amaranth seeds have a unique quality – nutrients are concentrated in the natural “nutrient ring”, which is a section of starch. For this reason, nutrients are protected during processing.

Amaranth plant leaves are very similar to spinach. They are best consumed when amaranth is young and tender.

Note. Leaves, shoots and tender stems can also be added to sauces or soups cooked with other vegetables or alone.

Seeds or grains are edible and have soft, sweet, nutty and malt flavors, depending on the variety. Amaranth research

As is the case with other small grains, amaranth can be ground into flour. Which combines with any other flour for cooking:

  • of bread;
  • cookies;
  • bakery products;
  • other baking.

The most important thing – amaranth flour does not contain gluten! But in the preparation of bakery products, its content in the dough can reach even 75%! And in the preparation of cakes, pancakes and pasta, you can use 100% amaranth flour.

Coarsely ground amaranth is a tasty and nutritious porridge, cooked by itself or mixed with other grains, cereals. For example, such as oats or wheat.

Coarsely ground amaranth is a tasty and nutritious porridge, cooked by itself or mixed with other grains, cereals. For example, such as oats or wheat.

Seeds can be added for frying or soups and stews as a dense nutrient thickener.

Amaranth can also be used to make popcorn or just to fry slightly.

Note! In germinated seeds, the level of certain nutrients will increase, and sprouts can be used in sandwiches and salads, or just for food.

Amaranth: features of use in cooking
Amaranth’s “Modern Research” began in the US in the 1970s. Since 1975, amaranth has been grown in Colorado, Illinois, Nebraska and other states. It is still not considered a staple food, but it is found in many organic food stores, and flour is often used in bakery products. Research on amaranth in the United States

Note! If you want to add something new, unusual and nutritious to your diet, feel free to try amaranth. You can experiment with it, as you like and enjoy it.

Seeds or flour should be stored in a refrigerator in a tightly closed container – for example, it may be a glass jar. This will protect the fatty acids that it contains. Seeds should be used within 3-6 months.

Fresh amaranth, that is, its leaves, should be used in cooking as fresh spinach.

Some tips on cooking amaranth
To make amaranth seeds, boil 1 cup in 2-1 / 2 glasses of liquid (water, stem, or apple juice) until the seeds are soft (about 18-20 minutes). Add fresh herbs or ginger to add flavor to the mixture.

When preparing breakfast for one glass of grains, use three glasses of liquid. To make porridge more tasty, sweet, you need to add:

  • honey;
  • dried fruits;
  • raisins;
  • nuts and so on

Bonus recipe from cooks from the USA: amaranth with spinach tomato mushroom sauce
To prepare this dish you will need the following ingredients:

  • 1 cup amaranth seed;
  • 2 and a half cups of water;
  • 1 tablespoon olive oil
  • 1 bunch of spinach (or young leaves of amaranth, if present);
  • 2 ripe tomatoes, coarsely chopped;
  • about 200 grams of mushrooms, cut;
  • half a teaspoon of basil;
  • half a teaspoon of oregano;
  • 1 clove garlic, minced;
  • 1 tablespoon of grated onion
  • sea ​​salt and pepper to taste (or use a salt substitute).

Cooking Instructions:

  • bring water to a boil;
  • Add amaranth to boiling water, bring to a boil, reduce the heat, cover and simmer for 18-20 minutes.

While you can start cooking tomato mushroom sauce:

  • wash the spinach (or amaranth leaves) thoroughly;
  • dip the tomatoes in boiling water to loosen the skin, then they need to be peeled and chopped;
  • heat the oil in a pan over medium heat and add garlic and onions;
    simmer for about 2 minutes;
  • add tomatoes, mushrooms, basil, oregano, salt, pepper and 1 tablespoon of water;
  • Cook the sauce for 10-15 minutes, stirring occasionally.

Add spinach to the tomato mixture in the last few minutes of cooking.
mix the sauce in amaranth or just put a spoon on top of the cereal, add Parmesan cheese for a more saturated and unique taste.
The dish turns out very unusual, tasty and incredibly useful. If you want to surprise your loved ones or loved ones, be sure to cook it. Moreover, today you can buy ingredients in any store, and buy amaranth on our website.

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