Amateur gardeners and simply lovers of beautiful original flowers know amaranth by “talking” names: marigold, schiritsa, cock scallops, axamitnik. Once again, you are pleasantly surprised by nature: how was it possible to create such a unique velvet comb, to which one pulls to touch and feel on the fingers all the tenderness of natural velvet?
FROM THE HISTORY OF PLANT
One more name of amaranth is known – “the devil flower”. The plant owes this name to the conquistadors. The conquerors of America were not so much pleased with the awe that they destroyed it everywhere. But for more than six thousand years velvet was considered a deity. He was worshiped, he was used in sacrifices, an elixir of immortality (amaryt) was made from his seeds. The plant was preserved, bringing it from South America to Europe in the 16th century.
In Russia amaranth was also a cult plant. Its name denied death itself, since it is associated with the Slavic goddess of death, Mara and the denying particle “a”. Rusichi baked bread from schiritsy, took amaranth grains with them on hikes, considering them as a source of health and longevity. Unfortunately, thanks to Peter the Great, the velvet flower was no longer eaten, and to this day this plant is better known as ornamental. But now the undeservedly forgotten iconic flower returns its popularity and there are good reasons for this. First, few plants can boast of such a modern, extensive geography: amaranth is distributed throughout the land, except Antarctica. Secondly, scallops have unique healing and nutritional properties.
The nutritional value:
- in 100 grams – 371 kcal;
- protein 3,6 gr;
- fat 7.1 grams;
- carbohydrates 58.6 g;
- water 11.3 grams;
- ash 2.9 g.
- B vitamins;
- vitamin C, A;
- tocopherol acetate (vitamin E).
- macro and microelements;
- the chemical compound squalene is a powerful immunostimulant that helps to saturate the body with oxygen;
- polyunsaturated or essential fatty acids;
- flavonoids and carotenes – natural coloring pigments with antioxidant action;
MEDICAL VALUE AMARANTA
The medical and nutritional value are all parts of the plant: the stem, leaves, flowers, grains. Schiritsu widely used in alternative medicine for diseases of the heart and blood vessels, beriberi, infectious diseases of the upper respiratory tract, oncology, radiation damage. Helps the plant in the treatment of pathologies of the genitourinary sphere: frigidity, impotence, fibroma, cervical erosion, pathology of the prostate gland, enuresis. It is used for metabolic disorders: obesity, diabetes. Helps the body to cope with skin problems: psoriasis, eczema, trophic ulcers, soft tissue damage.
Due to the content of antacids – substances that neutralize the hydrochloric acid of gastric juice, marigold is used for diseases of the gastrointestinal tract with impaired acidity of gastric juice, as well as for hemorrhoids.
Important: Amaranth oil is used to treat such dangerous diseases as tuberculosis, myocardial infarction, angina pectoris, acute cerebrovascular accident, liver cirrhosis, and hepatitis.
USEFUL PROPERTIES OF AMARANTH
- marigold strengthens the immune system;
- reduces the risk of blood clots;
- improves oxygen metabolism in tissues and organs;
- strengthens the bone system;
- increases the elasticity of the skin and suspends their aging;
- reduces the level of “bad” cholesterol;
- promotes weight loss;
- despite the high content of vitamins, it does not lead to hypervitaminosis, which is very important, since it is believed that an excess of vitamins in the body is much worse than avitaminosis;
- activates the regeneration processes, which allows the body to quickly deal with injuries of the skin and soft tissues;
- strengthens blood vessels, increases the elasticity of their walls;
- beneficial effect on the central nervous system due to the content of large amounts of magnesium, effectively relieves psycho-emotional stress;
- normalizes the composition of the intestinal microflora;
- has a fungicidal, anticarcinogenic, antimicrobial, anesthetic cosmetic effect.
CULINARY VALUE AMARANTA
Amaranth is ideal for people with gluten intolerance. The taste of the nut makes the dishes from this plant especially popular in Europe. For cooking, use the leaves of schiritsa and its grains. The leaves of the plant with a specific taste and color are added to soups, salads, side dishes, seasonings. Curry with amaranth is especially popular in India.
Tasty oriental sweets are made from tiny velvet seeds, added to candies, cookies, crackers, pancakes, flour and bran are made. By the way, amaranth flour does not contain gluten. In Peru, amaranth beer is brewed; in Nepal, sato is made from this raw material.
By the way: The grains of the plant are rich in fiber, so amaranth powder is ideal for dietary use.
Keep the green part of the plant in coolness and dryness to avoid mold formation. Grains and amaranth flour are kept in a dry airtight container to prevent pests.
HARMFUL PROPERTIES OF AMARANTH
Marigold is practically safe and can be used even by pregnant women to alleviate toxicosis and nursing mothers to strengthen the immune system, which is extremely vulnerable in this period. But, like any other plant, amaranth can cause individual intolerance. Some patients noted mild malaise, slight dizziness, nausea. But it is more associated with the rapid oxygenation of blood and tissues. It should be used with caution and only after consulting with a doctor, use the remedies with the components of schizitsa for people with stones in the urinary and gallbladder, acute inflammation of the pancreas and gallbladder.
Velvet scallops are an excellent prophylactic agent for colds, cancer, skin diseases. For a prophylactic course, one liter of amaranth oil is sufficient. Take 16 ml (tablespoon) 2-3 times a day.