Amaranth

--Amaranth--


A versatile, gluten free grain with a rich history. Native to the Americas and has been used in South America for centuries. This small, yellow seed was quickly recognized by early Aztecs as a power food for their warriors. Amaranth is harvested from an attractive plant which grows like a weed and produces edible leaves that can be used like spinach. One plant can contain as many as one million seeds. The grain itself has a mild grassy flavor that is especially wonderful toasted or popped.

*To pop use a deep pot with no oil. Heat the pot and add a pinch to see of the pot is hot enough. If those pop without burning quickly, you have found the right heat (about medium high). Add no more than 2 tablespoons at once, quickly swirl around the pot until mostly popped and dump into a glass bowl before adding more. 1/4 cup will yield 1 cup of popped. Add popped Amaranth to lighten the texture of dough.

*Cook Amaranth with other grains to increase the protein value.

Cost:

20 cents a serving at $2.00 per lb.

1 lb = 2.2 cups dry = 5 cups cooked = 3 cups flour


To Cook:

1 cup grain to 3 cups water

Simmer 15 minutes, soaked

Simmer 45 minutes, un-soaked

Strain and rinse if desired

To Store:

-Whole - indefinitely in an air tight container in a cool, dry place.

(For long term storage freeze for 48 hours before storing.)

-Flour and popped grains - up to 2 weeks in an air tight container, or freeze up to 1 year.

-Cooked - refrigerate for up to 10 days, or freeze up to 6 months.

To Use:

-Grind in blender and cook for a nutritious baby food

-Use flour for thickening sauces and gravies

-Flour may be added to baked goods.

-Cook to make a hot breakfast cereal.

-Whole amaranth adds crunch to breads.

-Pop and use in breads, cookies, candies and salads.

Nutritional Value per 100 grams (3.5 oz)

Calories 371                      Total fat 7 g

Dietary fiber 7 g                                                                            Protein 14 g
Carbohydrate 66 g                                                                       Thiamin 0.1 mg 8%
Riboflavin 0.2 mg 12%                                                                 Niacin 0.9 mg 5%
Vitamin B6 0.6 mg 30%                                                                Folate 82mcg 21%
Pantothenic Acid 1.5 mg 15%                                                        Calcium 159 mg 16%
Iron 7.6 mg 42%                                                                           Magnesium 248 mg 62%
Phosphorus 557 mg 56%                                                               Potassium 508 mg 15%
Zinc 2.9 mg 19 %                                                                         Copper 0.5 mg 26%
Manganese 3.3 mg 167%                                                             Selenium 18.7 mcg 27%