Amaranth: the superfood you must add to your diet

Amaranth is an annual herb that has helped feed the people of Asia and Central America for several centuries.

In Europe, it was considered a weed for a long time, and only in the 90s did its consumption begin to spread.

Today, amaranth is one of the most valuable superfoods in the food industry, according to giallozafferano.it.

At the same time, it is considered a pseudo-cereal because it does not belong to cereals, but it is still put on par with rice, rye, and wheat.

Useful properties of amaranth:

1. Gluten-free: amaranth is a gluten-free product, so it is allowed for people with celiac disease.

2. Rich in fiber: 100 g of amaranth contains almost 7 g of fiber, which is more than three times higher than other grains such as rice. The high amount of fiber makes it a panacea for the intestines. In addition to improving peristalsis, amaranth helps restore adequate intestinal flora. In addition, the same fibers significantly improve metabolic and, in particular, glycemic effects, making it a suitable product for diabetic patients.

3. Rich in protein: 100 g of amaranth contains 13.5 g of protein, making it one of the richest sources of protein among cereals.

4. Rich in potassium: the amount of potassium is five times higher than in other cereals, so amaranth is a valuable source of this mineral, as well as iron, calcium, and magnesium.

5. Rich in B vitamins, which are useful for optimizing metabolism.

How many calories are in amaranth?

To better answer this question, below are the main nutritional values of amaranth (per 100 g):

Calories: 371 kcal

Water: 11,2 г

Protein: 13,5 г

Fats: 7 г

Available carbohydrates: 58,5 г

Soluble sugars: 1,6 г

Total fiber: 6,7 г

Use in the kitchen

Amaranth is a bit similar to other cereals, so it is also suitable for cooking various foods: salads, soups, first courses, and side dishes. However, it should be remembered that after cooking – usually quite slowly – amaranth almost doubles its dry weight. In addition, it can be used as an airy grain for breakfast, and in the form of flour – for the preparation of sweet and savory bakery products.