This is a plant with the small red flowers on the long inflorescences. It is just on this basis we recognize the amaranth − which enough useful, when used correctly, plant. In this article, we will tell you about the benefits of amaranth, its effects on the human body and what diseases it will help overcome. However, most importantly, we tell you about the use of amaranth and the recipes for its using.
Food Value, Ingredients and Amaranth Grain's Energy Value
Actually the amaranth has not been long enjoyed with a high popularity as a means of folk-medicine. As a rule, this plant was meant to be used for the decorative purposes, and sometimes to feed the livestock.
However, in recent years, folk-healers have reviewed the properties of this plant, and the studies have shown that the caloric value of amaranth grain is 370 Kcal per 100g. This, in turn, even more, than the 30%-mayonnaise for a lettuce. Agree, for the plants of this type are quite a lot.
No less interesting is the nutritional value of these plants. So, the amaranth's grain contains 13.5g of protein and 7g of fat per 100g of product. The carbohydrates take the record number − 58,5g. There are about 11g of water in amaranth's grain. Interestingly, the protein of amaranth grain contains the lysine, the most beneficial amino acid for our organism.
The amaranth's grains have also a squalene – this component is very useful for the skin and the epidermis of human body. With this component, the plant is able to withstand the wounds, cuts and purulent the infections, the fungal diseases, etc.
Useful Properties of Amaranth
There are about 70% of fatty acids in this plant, including the linoleic acid. Its main feature is the regulation of blood pressure, as well as the ability works incentives smooth muscle.
The amaranth fights wonderfully with the free radicals, helps restore the lipid metabolism, helps stabilize the cholesterol levels in the blood; and all because of tocopherols that are part of its grains.
Of course, there are and the vitamins with the minerals in the amaranth's composition, which brings their usefulness in the general healing properties of plant's grains. Phospholipids are also present in the composition, participate in the structure of the cells, useful for the prevention of many diseases, for example, the atherosclerosis and others.
Apply not only the amaranth's grains, but the other parts of this plant – the blossoms, the leaves and the stems. More often in cooking it is used the grains and the leaves. These parts have a peculiar aroma and a taste reminiscent of walnuts. In turn, a popular product from these parts − the flour is. From it bake the various confectionery and flour products, the cookies, the rolls and the pies.
Shoots and leaves of the plant are used in the salads and in different side-dishes, various fish dishes and so on. In the folk-medicine, the plant's stems and the leaves are used for the preparation of decoctions and infusions.
Of amaranth make the ointments that are useful when the fungal diseases, the eczema and the herpes are occurred. The plant's juice is used to rinse the mouth. The decoctions on the basis of amaranth grains are used to strengthen the immune system, to improve and stabilize the normal heart's work.
The amaranth is often a part of anti-aging remedies and facial masks. Vitamin E contained in the composition, soothes the skin and brings it to a tone. On the basis of this plant makes the preventive preparations, which are very valuable to the hormonal background and the metabolism.
Recipes Preparing for Amaranth
An amaranth seeds' porridge is primarily cooked with pieces of other fruit to make it tastier. For its preparation you need to take the cup of these seeds and three cups of water. Bring the water to the boil and add the seeds, they will immediately float to the top − this is normal. Make the fire weaker and cook until the grains will sink to the bottom.
Next, be sure to cover the pan with a lid as the seeds will begin to burst and hard to shoot up. Periodically opening the lid to stir the porridge, and it is desirable to use a wooden spoon with a long handle so as not to burn the hands. Cook for a total of 35-40 minutes. If necessary, top up with the boiled water.
Amaranth grain's bread. Ingredients: one teaspoon of baking soda, one cup of the whole wheat flour, one egg's albumen, three quarters of a cup of high-fiber meal of low grinding, three quarters of a cup of amaranth, one tablespoon of melted margarine, one cup of low-fat cream.
Sift the baking soda with the flour and mix with other dry ingredients. Whisk the egg and add it to the milk and melted margarine. Mix all well and connect with the dry products. Then, put the resulting mass in a tin reservoir and bake in a hot oven about 25 minutes. Contraindications amaranth is attributed idiosyncrasy, the possibility of developing allergies. Amaranth is also contraindicated in the people suffering from the pancreatitis and the cholecystitis.