Amaranth: ''The magic crop''
Amaranth is a plant that grows mainly in North America. It belongs to Amaranthaceae family of flowering plants that includes beets, Swiss chard, spinach and quinoa. As a species it is characterised for its rapid growth and competitive nature. However, amaranth is appreciated for its nutritional features, rendering it a popular food in Mexico and South America.
Nutritional Benefits of Amaranth
- High protein content: Amaranth contains a higher amount of protein compared to cereals such as rice, sorghum and rye. In particular, it is comprised of 13-19% protein. This protein contains all essential amino acids, constituting an important energy source for vegetarians and vegans.
- Gluten Free: Amaranth is naturally gluten free which offers superior features. Presence of gluten is associated with a range of issues. Firstly, it activates a protein called zonulin, triggering an immune response and moreover it renders many important minerals such as magnesium bio-unavailable.
- Cardiovascular benefits: According to a study conducted in January 2007, it was found that amaranth oil could efficiently treat coronary heart disease. Moreover, another study that took place this year showed that atherosclerosis can be prevented through application of Amaranth.
- Rich in dietary fibre: Amaranth is appreciated for its high content of soluble and insoluble fibre. On the one hand, the insoluble fibre passes through the gastrointestinal tract and triggers a laxative effect. On the other hand, soluble fibre tends to attract water, slows digestion and lowers production of cholesterol.
- Dense in Minerals: The high concentration of minerals in amaranth is one of the most important features. Particularly, one cup of cooked amaranth supplies a considerable amount of iron, magnesium, phosphorus and manganese along with other minerals such as calcium, potassium and zinc.
http://www.naturalnews.com/047248_amaranth_gluten_grains.html
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