Amaranth

Amaranth is grown on a small-scale in parts of Mexico, Guatemala, Peru, India, and Nepal. It grows quickly, is easily harvested, produces a lot of fruits (and thus seeds) which are used as grain, and is highly tolerant of arid environments and poor soils. It was one of the staple foodstuffs of the Incas, and also used by the ancient Aztecs and other Native Americans in Mexico to prepare ritual drinks and foods. To this day, amaranth grains are toasted much like popcorn and mixed with honey or molasses to make a treat called alegrÌa, which literally “happiness” in Spanish.

NUTRITION
Amaranth is an exceptionally complete protein. At between 15-18% protein and containing the amino acids lysine and methionine, amaranth’s amino acid/protein profile is even higher than that found in meat and other animal products. Amaranth provides a good source of dietary fibre as well as iron, phosphorus, copper, and especially manganese. It contains more calcium and the supporting calcium co-factors – magnesium and silicon – than milk; eight times for iron than wheat. It has a cooling thermal nature, a bitter sweet flavour, it dries dampness and benefits the lungs. Several studies have shown that like oats, amaranth seed may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters. It is especially helpful for those with consistently elevated nutritional needs such as pregnant and nursing women, children and those who do heavy physical work. Health workers have reported that in parts of Africa and Latin America where it is eaten, there is no malnutrition. Amaranth is also high in squalene, a strong antioxidant that may be able to reduce or remove the effects of toxic substances. While amaranth is nearly twice the price of grains such as rice, it is a concentrated food and is as such excellent value for money. It is also gluten-free.

HOW TO USE AMARANTH
In breads, cakes, soups, as a hot cereal (excellent with quinoa and with brown rice), as an accompaniment to salads, blends, stir-frys or added to pancake mixes.

Prepare as you would brown rice: 1 cup of amaranth to 1.5-2.5 cups of water, bring to boil, simmer 20 minutes till the water is absorbed; will yield 2 cups. You can also pop it like popcorn – has a nutty flavour – or sprout amaranth and use in salads.

SOURCES
Wikipedia
Healing with Wholefoods: Oriental Traditions and Modern Nutrition by Paul Pitchford, North Atlantic Books, 1993

LINKS
http://www.prodigyweb.net.mx/centeotlac/eng/default.htm
http://chetday.com/amaranth.htm