Amaranth

Amaranth contains more than three times the average amount of calcium and is also high in iron, magnesium, phosphorus, and potassium. It’s also the only grain documented to contain Vitamin C. Very little research has been conducted on amaranth’s beneficial properties, but the studies that have focused on amaranth’s role in a healthy diet have revealed some very important reasons to add it to your diet. It’s a protein powerhouse. At about 13-14%, it easily trumps the protein content of most other grains. You may hear the protein in amaranth referred to as “complete” because it contains lysine, an amino acid missing or negligible in many grains. “If amaranths were available at a reasonable cost, they could represent a major component of the diets of children in the developing world…” Another study from the Institute of Nutrition of Central America and Panama at Guatemala in 1993 concluded that the protein in amaranth “is among the highest in nutritive quality of vegetable origin and close to those of animal origin products.”
Amaranth is highly vitamin-rich and is a good source of vitamin A, vitamin B6, vitamin K, vitamin C, folate and riboflavin. It includes numerous minerals such as calcium, potassium, iron, copper, magnesium, phosphorus and especially manganese. Dietary fiber and essential amino acids – including lysine which has clinically shown potential for cancer treatment – have been shown to possibly block inflammation that accompanies several chronic health conditions such as diabetes, heart disease, and stroke are prominent in amaranth.
The oils in amaranth have been shown to help prevent and treat those with hypertension and cardiovascular disease. Regular consumption of amaranth can reduce cholesterol levels and lower blood pressure.
Amaranth has been noted to help boost the body’s immune system.
Some research has even shown that grain amaranth shows promise in prevention of premature graying of the hair.
Last but not least, it’s naturally gluten-free. Gluten is the major protein in many grains and is responsible for the elasticity in dough, allows for leavening, and contributes chewiness to baked products. More and more people are finding they cannot comfortably – or even safely – eat products containing gluten, often due to Celiac disease, an autoimmune digestive disease that damages the body’s ability to absorb nutrients from food. This makes amaranth an important grain to take note of.
Its flavour runs from light and nutty to lively and peppery, making it a popular ingredient in cereals, breads, muffins, crackers, and pancakes.
Available from Nature Home 1kg – 490THB, 500g – 275THB, sample pot – 125THB

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