Amaranth

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  • History and production of the grain next
  • Health benefits next:
  • Forms of amaranth next
  • Everyday usage next
  • Amaranth plant can be boiled, steam or stir-fried, and can be used in salads and soupsAmaranath grain can be used in salads, soups, cereal, or snacks.How to prepare for consumption next.
  • Taste of amaranth next
  • Storage next
  • Amaranth

    1. 1. Research in Vegetables, Grains, Seeds and Nuts Highbridge Home Church
    2. 2. Amaranth is a is highlynutritious grain. Thisslightly sticky grain ishigh in fiber and nutrientrich, with a highconcentration oflysine, an essentialamino acid. Amaranth
    3. 3. The name amaranth hails from theGreek for "never-fading flower."The plant is an annual herb, not a"true" grain and is a relative ofpigweed, a common wild plant alsoknown as lamb’s-quarters, as wellas the garden plant we know asCockscomb. Amaranth
    4. 4. There are approximately 60species of amaranth and there isno definite distinction betweenamaranth grown for the leaf(vegetable), and the seed (grain). Amaranth
    5. 5. Amaranth is comparable to rice ormaize. It was a staple food of theAztecs, and was used as an integralpart of Aztec religious ceremonies.The cultivation of amaranth wasbanned by the conquistadoresupon their conquest of the Aztecnation. Amaranth
    6. 6. Although amaranth was cultivated ona large scale in ancientMexico, Guatemala, andPeru, nowadays it is only cultivated ona small scale there, along withIndia, China, Nepal, and other tropicalcountries; thus, there is potential forfurther cultivation in thosecountries, as well as in the U.S. Amaranth
    7. 7. Amaranth also is easy to growand has helped developingcountries fight hunger. Amaranth
    8. 8. Compared to wheat, it has threetimes for fiber content, and fivetimes more iron content. It alsohas twice the calcium contentcompared to milk. Amraranth
    9. 9. Amaranth is a good source ofvitamin A, vitamin B6, vitaminK, vitamin C, folate andriboflavin. It includes numerousminerals such ascalcium, potassium, iron, copper, magnesium, phosphorus andespecially manganese. Amaranth
    10. 10. Amaranth is beneficial for thosewho have:  Hypertension  Cardiovascular Disease  High Blood Pressure or Cholesterol  Cancer  Obesity Amaranth
    11. 11. Amaranth has other benefits:  It boosts the immune system.  Helps in preventing pre-maturing greying of the hair Amaranth
    12. 12. Amaranth can be used in variousforms  Plant  Grain  Seed  Flour Amaranth
    13. 13. Amaranth has several uses  Can be boiled, steamed or stir-fried  Can be included in salads and soups  Can be used as a cereal or in snacks  Can be popped like popcorn Amaranth
    14. 14. To cook amaranth boil 1 cup seeds in 2-1/2 cupsliquid such as water or half water and half stock orapple juice until seeds are tender, about 18 to 20minutes.Adding some fresh herbs or gingerroot to thecooking liquid can add interesting flavors or mixwith beans for a main dish.For a breakfast cereal increase the cooking liquid to3 cups and sweeten with Stevia, honey or brownrice syrup and add raisins, dried fruit, allspice andsome nuts. Amaranth
    15. 15. Amaranth flavor ismild, sweet, nutty, and malt like, with avariance in flavor according to thevariety being used.The leaves of the amaranth plant tastemuch like spinach and are used in thesame manner that spinach is used.They are best if consumed when theplant is young and tender. Amaranth
    16. 16. Amaranth keeps best if stored in atightly sealed container, such as aglass jar, in the refrigerator. Thiswill protect the fatty acids itcontains from becoming rancid.The seeds should be used within 3to 6 months. Amaranth

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