Amaranth

Am-ar-anth. The word means “everlasting” in Greek. It is a tiny seed that has served as an important source of nutrition in South American and Mexican civilizations for years and years. Currently, Amaranth has increased in popularity within the gluten-free society, and here are ten reasons why I have decided to incorporate it into my own diet:

1) Meat is expensive here, and so I need alternative sources. Amaranth contains more protein than any other gluten-free grain. One cup contains 28.1 grams of protein!

2) A great source of lysine (important amino acid that absorbs well in your intestinal tract)

3) Contains proteins that are known as “albumins” and “globulins,” which are plant-based and easily digestible.

4) 1 cup of Amaranth contains 298 milligrams of calcium!

5) 1 cup of Amaranth contains 519 milligrams of magnesium, higher than any other gluten-free grains.

6) 1 cup of raw amaranth contains 15 milligrams of Iron. Again, more than other gluten-free grains.

7) 1 cup of raw amaranth contains 18 grams of fiber. Comparison? White rice contains only 2.4 grams of fiber!

8) Lower in carb-o content than white rice, brown rice, oats, teff, and other grains.

9) Good source of poly-unsaturated fatty acids. It is similar to Olive oil, which contains Vitamin E.

10) Anytime you add Amaranth into gluten-free recipes (in amounts up to 25%), you improve the nutritional value of the product, the taste, and its texture. It serves as a thickener, and therefore is good for white sauces, soups, and stews.

Source of Information:
http://glutenfreecooking.about.com/nutritionalmealplanning/a/amaranth.htm

Things I am going to attempt to make with Amaranth in the coming months:

-pancakes
-high-protein granola
-bread
-banana bread
-orange muffins
– toasted rolls
– lentil soup
– grits
– refried amaranth
– spicy ginger gem cookies
– puffed amaranth candy with cocoa

If you want the recipes, e-mail me at emilyjjansen@gmail.com, and I can send you the Word document I put together.