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Amaranth species that are still used as a grain are Amaranthus caudatus L., Amaranthus cruentus L., and Amaranthus hypochondriacus L. The yield of grain amaranth is comparable to that of rice or maize. The grain was a staple food of the Aztecs and an integral part of Aztec religious ceremonies.
Grain amaranth has been used for food by humans in several ways. The grain can be ground into a flour for use like other grain flours. It can be popped like popcorn, or flaked like oatmeal. [52] Seeds of Amaranth grain have been found in Antofagasta de la Sierra Department, Catamarca, Argentina in the southern Puna desert of the north of ...
High in protein and easy to cook, Amaranth can be used as a substitute in porridge, stirred into soups, or even milled into a gluten-free flour. ... Related Video: The benefits of whole grains ...
Amaranthus cruentus is a flowering plant species that is native from Central Mexico to Nicaragua. [2] It yields a nutritious staple amaranth grain, being one of three Amaranthus species cultivated as a grain source, the other two being Amaranthus hypochondriacus and Amaranthus caudatus.
Snixy Kitchen. Time Commitment: 2 hours Why We Love It: kid-friendly, beginner-friendly, high protein Amaranth flour and whole-grain amaranth are used in these hearty, gluten-free waffles.The ...
Amaranth, FD&C Red No. 2, E123, C.I. Food Red 9, Acid Red 27, Azorubin S, or C.I. 16185 is a modified red azo dye used as a food dye and to color cosmetics. The name was taken from amaranth grain , a plant distinguished by its red color and edible protein-rich seeds.
[citation needed] As a food oil, amaranth oil has a delicate taste. The oil content of the actual amaranth grain ranges from 4.8 to 8.1%, which is relatively low compared to other sources of seed oil. [2] The melting point of amaranth oil is −27 °C (−17 °F). [citation needed] Chemically, the major constituents of amaranth oil are: [1]
Amaranthus viridis is eaten as a boiled green or as a vegetable in many parts of the world.. In the Northeastern Indian state of Manipur, it is known as cheng-kruk; it is also eaten as a vegetable in South India, especially in Kerala, where it is known as kuppacheera കുപ്പച്ചീര.