Amaranth

About

Amaranth: Grain, Vegetable, or Decor As stated, this gluten-free “grain” is not actually a grain at all. Rather, the seed grows from a prevalent plant whose tenacity has, historically, offered a vital benefit to developing civilizations. Originally harvested in Mexico, this pseudocereal was once the central staple of the Aztec empire and played a significant role in its culture. Currently, the seed is still enjoyed in Mexico, Peru, Guatemala, China and Russia. It also serves as a valuable staple in parts of Africa, India, and Nepal; however, it is grown in much smaller quantities. The grain’s initial popularity was, in part, due to its versatility; it can be prepared in a number of ways and is easy to cook. Certainly, another major factor in the seed’s former ubiquity is its immense nutritive value. When prepared properly, amaranth acts as a complete protein while also providing numerous other nutrients. But lastly, what may have been the most significant factor to the grain’s past pervasive presence is its plant's proficient self-propagation. Though the genus of Amaranthus contains a diverse assortment of different species, only three serve to supply the seeds that are harvested as grains while most others are classified as noxious weeds. In spite of this fact, a variety of amaranth plants are harvested for their leaves or used as decorative houseplants. Amaranth leaves provide a leafy vegetable loaded with vitamins and minerals; these leaves can be harvested from four species of amaranth plants, only one of which- Amaranthus cruentus - also produces the pseudocereal seeds. Amaranth Nutrition The hereditary origins of amaranth, which is a relative of plants such as beets, spinach, and quinoa, give it a rich nutritional profile. The grain is rich in protein and more than 10% of the seed is composed of various forms of the nutrient. One of the features that makes it such a potentially valuable staple is that it provides an appropriate proportion of the nine essential