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                    Amaranth 
 

CEREALS/

MILLETS

BOTANICAL NAME-FAMILY

Tamil

Malayalam

Hindi

Telugu

Sanskrit

Marathi

fiber

Amaranth

Amaranthus hypochondriacus

Amaranthus hypochondriacus L.

SYNONYM(S) :   Amaranthus frumentacea Buch.-Ham., Amaranthus leucocarpus S. Watson, Amaranthus leucospermus S. Watson

CHINESE :  千穗苋  Qian sui gu.

ENGLISH :  Prince's feather amaranth.

GERMAN :  Grünähriger Fuchsschwanz, Roter Fuchsschwanz, Trauer-Fuchsschwanz.

HINDI :  Chua,    Raamadaanaa (Ramdana), Rajgeera.

ITALIAN :  Amaranto a spiga verde.

JAPANESE :   アマランツスヒポコンドリアツス  Amarantsusu hipokondoriatsusu.

PORTUGUESE :  Amarantos-a-grãos.

SPANISH :  Alegría (Mexico), Bledo (Mexico), Huantli (Aztec - Mexico).

Amaranth greens, also called Chinese spinach, hinn choy or yin tsoi (Simplified Chinese: 苋菜; Traditional Chinese: 莧菜; pinyin: xiàncài), callaloo, thotakura (telugu) , tampala, or quelite, are a common leaf vegetable throughout the tropics and in many warm temperate regions. It is very popular in Andhra Pradesh. They are a very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Because of its valuable nutrition, some farmers grow amaranth today. However their moderately high content of oxalic acid inhibits the absorption of calcium and zinc, and also means that they should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis.[citation needed] Reheating cooked amaranth greens is often discouraged, particularly for consumption by small children, as the nitrates in the leaves can be converted to nitrites, similarly to spinach.[citation needed]

Amaranth seeds, like buckwheat and quinoa, contain protein that is unusually complete for plant sources [1]. Most fruits and vegetables do not contain a complete set of amino acids, and thus different sources of protein must be used.

Several studies have shown that like oats, amaranth seed or oil 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. While the active ingredient in oats appears to be water soluble fiber, amaranth appears to lower cholesterol via its content of plant stanols and squalene.

These millets should also be used after soaking and if possible partially fermented before use to get maximum nutrition.

If you are following a strict gluten-free diet, are trying to eat a heart healthy or diabetic diet, are vegetarian/vegan or are just trying to eat a healthier and more balanced diet, we have the ideal food for you! Amaranth is perfect for those people trying to build a diverse and great tasting diet rooted in the guidelines of healthier eating. Amaranth is a unique ingredient that lends itself to several food applications as well as having a high nutritional profile and a rich and colorful history.

Amaranth is an 8,000 year old crop called the “super food” by the ancient Aztecs. Once an abundant part of the empire’s crop base, Amaranth was fed to runners and warriors because of its reputation for providing large bursts of energy and improving athletic performance. The crop was regarded so highly that each year bushels of Amaranth were presented to their leader, Montezuma. Because the crop figured so prominently in Aztec culture and religious ceremonies, the conquering armies of Cortez burned the fields to the ground. As European crops replaced indigenous ones, Amaranth slowly fell out of use. Twenty years ago, the “ancient crop with a future” enjoyed a renaissance when the National Academy of Sciences recommended Amaranth as one of twenty foods to be re-introduced into the American diet.

The main reason for Amaranth’s recommended re-introduction is its phenomenal nutritional profile, which provides several important nutrients that are often difficult to incorporate into a restrictive diet. For example, Amaranth contains large amounts of dietary fiber, iron, and calcium as well as other vitamins and minerals. Amaranth also has naturally high amounts of lysine, methionine and cysteine combined with a fine balance of amino acids making it an excellent source of high quality, balanced protein, which is more complete than the protein found in most grains. In addition to Amaranth’s outstanding nutritional value, it is also very low in sodium and contains no saturated fat. Another outstanding feature is that our Amaranth is organically grown and is naturally Non-GMO.

Amaranth is also the only grain in this study that contains significant amounts of phytosterols which scientists are just now learning play a major part in the prevention of all kinds of diseases. Amaranth is also rich in many vitamins and minerals.

Amaranth  Recipies

Here are some traditional and modern recipes for Amaranth. 

These millets should also be used after soaking and if possible partially fermented before use to get maximum nutrition.