Looking for a Protein and Vitamin booster? Amaranth can be your next best choice!!

Being a Dietitian, I know how important it is to get an opportunity for losing weight. But what is more important is finding the right food to help you shed those extra kilos.

Amaranth is one such food. In fact, it has become an important part of my diet. Here are various reasons to use Amaranth grain and its leaves into your diet. AMARANTH’S PROTEIN IS ESPECIALLY GOOD FOR CHILDREN

8 Health Benefits of Amaranth

  • It is Gluten-Free
  • It has more Protein than other Grains. One cup of amaranth grain has 28.1 grams of protein compared to oats at 26.1. It’s healthier to receive protein from plant-based sources rather than animals, because the later often comes with fat and cholesterol.
  • It lowers Cholesterol and risk of Cardiovascular Disease. Amaranth seeds and oil (found in the seed) have fiber which contributes to lower cholesterol and risk of constipation.
  • Amaranth is highly vitamin-rich and is a good source of vitamin A, vitamin B6, vitamin K, vitamin C, folate and riboflavin.
  • Amaranth includes numerous minerals such as calcium, potassium, iron, copper, magnesium, phosphorus and especially manganese.
  • Dietary fiber and essential amino acids, including lysine which has clinically shown potential for cancer treatment, are prominent in amaranth.
  • Amaranth is grown and consumed as a leafy vegetable in many countries around the world. It is commonly boiled, steamed, or included in soups and stir-fried. Cooked amaranth is 90% digestible.
  • Researches have even shown that Amaranth also prevents premature graying of the hair.

**Cautionary Advice**

Amaranth’s moderately high content of oxalic acid inhibits much of the absorption of calcium and zinc. It should be avoided or eaten in moderation by those with gout, kidney disorders or rheumatoid arthritis. Reheating cooked amaranth is not recommended, particularly for consumption by young children, because the nitrates in the leaves can be converted to nitrites, as in spinach.

Write a comment