Amaranth is a collection of around 60 distinct cereal species grown during an 8,000 year period.The Inca, Mayas and Aztec cultures once regarded these grains as basic nourishment.
Amaranth is abundant in zinc, iron, and calcium, and is a good source of these nutrients. Amaranth has a nutty flavour and goes well with many bean recipes, but it also works well as a main dish when mixed with flavorful vegetables, as does bulghur when made into tabouli. The catch is that, in order to extract the most mineral value out of this food, we recommend soaking it overnight (or for eight to twelve hours) in order to reduce the mineral inhibitors found in amaranth. Because all grains contain the same inhibitors, soaking them thoroughly is beneficial to all of them.
Amaranth’s potential health advantages
2.Weight Loss supplement.
3.Reduces levels of cholesterol.
Amaranth is a good source of zinc, iron, and calcium. Amaranth has a nutty flavour and goes well with many bean meals, but it also works well as a main dish when mixed with flavorful veggies, as does bulghur when made into tabouli. The catch is that in order to gain the greatest mineral value from this food, we recommend soaking it overnight (or for eight to twelve hours) in order to reduce the mineral inhibitors found in amaranth. Because all grains contain the same inhibitors, soaking them thoroughly benefits them all.
This healthy grain is naturally gluten free and rich in protein, fibre, vitamins and antioxidants, in addition to its extremely adaptable properties.
Soak your amaranth for eight to twelve hours after rinsing it. An overnight soak is effective. Replace one component amaranth with two parts water or the amount of water specified in your recipe. Soak the amaranth in warm water (above body temperature) and let it aside to dry. As the amaranth soaks, cover it with a towel. To enhance the pH of the soaking water, some people add yoghurt or a spoonful or two of lemon juice to the mix. Feel free to try it, but if the flavour doesn’t appeal to you, a typical warm water soak will suffice.
This means that Amaranth is not technically a cereal like wheat or oats. However, it has a similar set of nutrients and is utilised in similar ways. Amaranth is considered to be pseudocereal. Their iridescent, nutty taste works nicely in many recipes.
Follow the cooking instructions and transfer the amaranth to a pot. The only exception is that it is possible that the amaranth may cook twice as quickly, so try it while testing if it is done. Stir it regularly while it is cooking is good practise. You may try to soak the amaranth in a steel saucepan that is made of stainless steel. Pop it on the burner and cook it after soaking. As a honey cereal, as a side dish (dried with olive oil and seasoned with salt and pepper) or as a focus of the meal, prepare amaranth. Amaranth is healthy, nourishing and adaptable. Plan a soak to lower the concentration of phytic acid and you will profit more from its richness.