Amaranth: an extraordinary food

Beyond possessing extraordinary benefits, nutritional properties, and medicinal qualities, amaranth is a fine plant that grows in practically any climate with enough water and sun.

Amaranth is a healthy food

Amaranth possesses a high amount of protein.  Amaranth seed contains between 14% and 19% vegetable protein.  Its balance of essential aminoacids is significantly better than many other vegetable based proteins.  Amaranth protein is a good source of lycine (double that of wheat and triple that of corn).  The oil contained in this seed is rich in unsaturated fatty acids such as linoleic acid, which is a necessary fatty acid.  The seed contains high amounts of sodium, potassium, calcium, magnesium, zinc, copper, manganese, nickel, and iron.

As far as vitamins go, thiamine, riboflavin, niacin, and vitamin C are abundant primarily in the shell.  The leaves contain 86% moisture and 3.5% vegetable protein.  In the leaves and primarily the sprouts, we find a high portion of Vitamins A and C, and natural fats and minerals such as phosphorus, calcium, potassium, magnesium, and iron. 

Amaranth can provide up to 25% of our daily protein requirements.  It’s considered to be a high energy food, and its balance between proteins, fats, and carbohydrates allow it to provide nutrients even in small doses.  Amaranth sprouts are rich in Vitamin C and complex B vitamins.

Medicinal properties of amaranth

Amaranth is said to be an extremely complete food and that it keeps the body well nourished and healthy.  Its had very good results, especially with those suffering from Celiac disease (people who are wheat intolerant), and for those who suffer from high cholesterol and encephalopathy.  Its high fiber content makes it effective if fighting gastrointestinal problems, diverticulitis, digestive problems, and problems in waste elimination.  Studies have shown that its fats and other properties contained in the seed help to regulate the hepatic enzyme.  It helps prevent all kinds of cardiac illnesses.  Lecithin, isolated in the seed, reduces cancer and premalignant colon tumors, and can serve as treatment for some types of cancer.

It’s truly strange (and hard to understand) how a food with so much potential could be so difficult to find the the diets and plates around the world.  It’s even hard to find in vegetarian restaurants.  Current studies show it to be the best source of vegetable protein, and this find food could fight world hunger as it’s easy to harvest.  It has great nutritional value, and the seeds can even be stored for up to 5 years without strict storage conditions, and rodents don’t eat the seed raw.  Isn’t it great?!

References

1. Collar, C., Conte, P., Fadda, C., & Piga, A. (2015). Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour. Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional, 21(7), 523–536.
2. Cheng, A. (2018). Review: Shaping a sustainable food future by rediscovering long-forgotten ancient grains. Plant Science : An International Journal of Experimental Plant Biology, 269, 136–142.
3. Tang, Y., & Tsao, R. (2017). Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review. Molecular Nutrition & Food Research, 61(7).
4. Galan, M. G., Drago, S. R., Armada, M., & González José, R. (2013). Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends. International Journal of Food Sciences and Nutrition, 64(4), 502–507.
5. Zhu, F. (2017). Structures, physicochemical properties, and applications of amaranth starch. Critical Reviews in Food Science and Nutrition, 57(2), 313–325.
6. Venskutonis, P. R., & Kraujalis, P. (2013). Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses. Comprehensive Reviews in Food Science and Food Safety, 12(4), 381–412.

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