Getting to Know the Wonder That is the Grain Amaranth

The name "amaranth" comes from the Greek word for "never-fading flower." The plant is normally a herb, not sort of a "true" grain and is a common wild plant normally known as the garden plant which we normally refer to as the "Cockscomb". There are over 60 species of amaranth and there is no clear distinction between the amaranth grown for the leaf (as vegetable), and the seed (as grain).

Amaranth is a typically bushy plant that grows between 5ft to 7 feet, with broad leaves and some kind of clover like flowers (normally red or magenta) which are profuse, and constitute the plants exquisite, feathery plumes. The seeds' heads on the other hand resemble corn tassels, but are somewhat bushier. They are also quite striking. The seeds are tiny lens shaped, and have golden to creamy tan color; some are also brown.

Each amaranth plant is capable of producing over 50,000 seeds. With its many leaves, the sight of a full-grown amaranth field with its vividly colored bright leaves, stems, flowers and even the seed heads is an amazingly beautiful sight that naturally evokes much emotion and interest.

Apart from being such an attractive plant, amaranth is extremely adaptable to adverse growing climatic conditions. It can resist both heat and drought. Moreover, it has no major pest and disease problems, and what is more, it is among the easiest of plants to grow. You only need to dig or simply scratch the soil, throw down some seeds, and with regular watering, you will be rewarded with some of these lovely and wonderful plants.

The seeds of grain Amaranth can be cooked just like any other cereal grain, ground into flour, popped like popcorns, sprouted, or toasted. The seeds can also be cooked with other whole grains or added to soups and stews as a nutrient dense thickening agent.

Grain Amaranth's flour is used in making baked foods. However, it must be mixed with other flours for baking yeast breads, as it contains no gluten. One part amaranth flour to 3-4 parts wheat or other grain flours may be used. In the preparation of flatbreads, pancakes and pastas, 100% amaranth flour can be used. Sprouting the seeds will increase the level of some of the nutrients and the sprouts can be used on sandwiches and in salads, or just to munch on.

Grain Amaranth's seed is high in protein (of about 13-19%) and contains respectable amounts of lysine and methionine-the two essential amino acids that are not frequently found in normal cereal grains. The wonder plant is also high in fiber and contains great amounts of calcium, iron, potassium, phosphorus, and vitamins A and C.

The main reason why the Grain amaranth is considered a wonder plant is that its fiber content is three times that of wheat; its iron content is five times more than that of wheat; it contains two times more calcium than milk! If you use amaranth in combination with other cereals such as wheat, corn or brown rice, it results in a complete protein as high in food value as that found in fish, red meat or poultry!

Grain Amaranth also contains tocotrienols (a form of vitamin E) which have the ability to lower cholesterol activity in humans. Cooked amaranth is 90% digestible and because of this easy digestion, it is normally given to those recovering from an illness or ending a period of fasting. Grain Amaranth consists of 6-10% oil. This oil is unsaturated. It is also high in linoleic acid, which is very important in human nutrition.

The Grain amaranth seeds have a unique quality compared to other grains in the sense that the nutrients are concentrated in a natural nutrient ring that surrounds the center, which is the starch section. Due to this, the nutrients are protected and thus not lost during processing. The amaranth leaf is also highly nutritious as well containing higher levels of calcium, iron, and phosphorus greater than that of spinach.