Amaranth: pseudocereals for the gluten-free diet
amaranth It is considered extremely healthy. That pseudo grain is an excellent protein source and score with your high fiber content. In addition, the grain for the gluten free diet suitable as it does not contain gluten.
Amaranth is one of the oldest crops in the world. The pseudo-grain played an important role in Mayan, Inca and Aztec medicine. The grain not only stands out for its high nutrient content, but is also a true all-rounder in the kitchen.
High nutrient content
The Mayans, Incas and Aztecs recognized the positive properties of amaranth thousands of years ago and used it as a staple food. As the Bremen consumer advice center explains in a recent statement, the little grain is not a grain but belongs to the foxtail family.
Therefore, it is called a pseudocereal and it comes in about 60 different species in different colors. That cultivation area it is found mainly in South and Central America, but has now spread to Europe as well.
“Sometimes amaranth has to be transported long distances to Germany. Therefore, consumers should pay attention to whether the country of origin is indicated on the packaging and from which country when making a purchase.”recommends Sonja Pannenbecker, food and nutrition consultant at the Bremen Consumer Advice Center.
Amaranth owes its rediscovery to its high nutritional contentwhich brought him back to culinary consciousness.
For the vegetarian diet
Amaranth scores particularly well for its high fiber content and also contains 15 grams of protein per 100 grams, twice the protein of, say, rice. Thus the grain is considered vegetable protein source also interesting for people who eat vegetarian or vegan food.
The pseudocereal is also rich in vitamin A, vitamin B, iron, magnesium and calcium. The fat content is slightly higher compared to conventional grain. However, most of the fat consists of high-quality fat. unsaturated fatty acids.
“Amaranth is also suitable for a gluten-free diet because, unlike cereals, it does not contain gluten”explains Sonja Pannenbecker.
Through your nut Smell the grain can be used in many ways. Whether in sweet or savory dishes, amaranth enriches many dishes. It is better to rinse before cooking to reduce the bitter substance phytin. Then simmer in double the amount of water for 20 to 25 minutes.
In soups, vegetable pans, salads, empanadas, puffed as granola bar or in muesli – there are no limits to your imagination.
“Amaranth flour can also be used to bake bread or cookies. However, it is best to replace only part of the flour with amaranth flour, otherwise the dough will not rise.”says Sonja Pannenbecker.
If you want to try amaranth, you’ll find the pseudo-grain in the organic market, at the pharmacy or in a well-stocked supermarket. (ad)
Author and source of information
This text corresponds to the requirements of the specialized medical literature, medical guidelines and current studies and has been reviewed by medical professionals.
This article contains general advice only and should not be used for self-diagnosis or treatment. It cannot replace a visit to the doctor.