Amaranth (Amaranthus) is kind of herb which again sub divided into about 60 sub spicies. People around the world value Amaranth as Leaf vegetable and as a Cereal. Because of its Gluten free Palatability, Easy to cook,and its protein particularly well suited to human nutritional needs.
The Amaranth grain (Seed) contains no Gluten and is safe for consumption by individuals suffering from Coeliac disease. The seeds of Amaranth species contain about thirty percent more protein than other cereals like rice and Sorgum. The root&leaves of mature amaranth is an excellent vegetable. It is white and cooked with tomatoes or tamarind gravy. It has a milky taste and is alkaline.
Health Benefits of Amaranth
- One reason amaranth is emerging into the forefront among grains is because of its remarkable nutrition. It's higher in minerals, such as calcium, iron, phosphorus, and carotenoids, than most vegetables. It has truly remarkable protein content: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice.
- Amaranth is a great source of lysine, an important amino acid with protein content comparable to that of milk, more easily digested; neither can be said of other grains. To support this positive aspect ofamaranth, it also contains primary proteins called albumin and globulins, which, in comparison with the prolamins in wheat, are more soluble and digestible. One cup of raw amaranth contains 15 milligrams of iron, while white rice contains only 1.5 milligrams. One cup of raw amaranth also contains 18 milligrams of fiber; in comparison, white rice contains 2.4 grams.