Amaranth porridge. Amaranth seeds: benefits, harms and tips for use Amaranth porridge how to cook

Amaranth, rooster combs, amaranth - all these are the names of a useful grain crop, which today is considered to be a superfood. Amaranth grains and flour were awarded a similar “title” due to their nutritional value, hypoallergenicity and an incredible amount of useful elements in the composition. Traditionally, porridge is prepared from amaranth grains.

Choice of Ingredients

Amaranth porridge can be made from cereals or cereal flour. The latter is called groats and has a finer fraction than groats. The first contains more fiber, but grain dishes are more delicate in texture. If you are just starting to get acquainted with amaranth, then it is recommended to use grit. So it will be easier to get used to the unusual look and taste of porridge.

You should buy porridge in the grocery departments of hypermarkets (here it appears quite rarely), as well as in health food stores. Make sure that the storage temperature and humidity levels are correct (read on the product label).

The next thing to check is the compliance of the product with the expiration date, the integrity of the packaging. It is good if the bag with amaranth groats or flour is transparent or paper, but with a “window”. Assess the condition of the cereal - it looks like eggs, they should all be approximately the same size, without a large amount of cereal dust.

Opened packaging should be stored in a glass container. You can keep the cereal in the freezer or refrigerator, but only in a tightly closed container to prevent moisture from penetrating into it.

Cooking rules

Manufacturers do not always write on the product packaging about the need to rinse the cereal. This must be done to remove cereal dust and impurities from the cereal. The grain can be pre-sorted, although it is usually not required. High-quality cereals, as a rule, do not contain impurities visible to the eye. However, if you are unlucky and have bought lower quality raw materials, be sure to sort through the grains before washing.

Since amaranth grains float to the surface and are small in size, they need to be washed in a sieve under a slight pressure of cool water. You don’t need to do the same with amaranth flour!

The next step is soaking the grains (if using flour, skip this step). Soaking allows you to reduce the cooking time of porridge, which means you can save the maximum benefit from its use. Soak amaranth for two to three hours in cool water. After soaking, rinse the grains again under running water.

Then the cereal is placed in boiling water and boiled by evaporating moisture. You can fill the grains with hot boiled water and immediately put on fire.

The number of grains and water looks like 1:2 or 1:3, depending on the consistency of the finished dish you like best. The less water or broth, the more liquid the porridge turns out. Immediately after adding the cereal, part of it will immediately float to the top, while the other will sink to the bottom. This is a normal process, as it should be.

The liquid in the pan should boil, after which the intensity of the flame should be reduced, and from that moment on, cook the porridge for another 20-25 minutes. This should be done under a lid.

Porridge burns quite easily, so it is recommended to stir it periodically during cooking. If cooking in a slow cooker, select the "Porridge / Milk porridge / Rice" mode and cook until cooked or you hear a beep.

Recipes

By themselves, amaranth cereals have a neutral taste. However, with a competent approach, this is rather an advantage, not a “minus”. They go well with most dishes, emphasizing the taste of the latter.

On milk

If a dish according to a classic recipe on the water seems too bland and boring, you can add creamy notes to it. Despite the fact that porridge is called milk, it is also cooked on water with the addition of milk. If you cook exclusively with milk, then the dish will burn.

Ingredients:

• 1.5 glasses of water;
• 1 glass of milk;
• salt, sugar to taste;
• butter.

Boil the water, add salt and sugar, and then the cereal. When it boils, and part of the liquid has evaporated, it is necessary to pour in the warmed milk. This point is important not to miss, because if the milk is added too early, it will start to burn and boil away. If you wait, the water will boil away, and the porridge will also begin to burn, but already due to a lack of moisture.

Cover the porridge with a lid and simmer over low heat until cooked. When the dish is ready, you need to put a piece of butter in it, turn off the heat, let the porridge stand for 2-5 minutes, closing the pan with a lid.

tropical breakfast

Such a meal is a feast for the soul and body. Porridge will give energy, saturate with slow carbohydrates, have a tonic and antioxidant effect. And the amazing taste and aroma of tropical fruits will cheer you up.

You will need:

• 1 cup prepared amaranth grains;
• 1 glass of water;
• 1 glass of milk;
• 0.5 cups of almond milk;
• 1 banana and half papaya pulp;
• salt, sugar - to taste;
• a tablespoon of coconut oil.

Cook porridge from grains, water and milk. Proceed as in the recipe described above - first boil water, pour amaranth into it, add milk and simmer until tender.

Put a tablespoon of coconut oil into the finished dish (you can take more than indicated in the recipe, but remember about its high calorie content). Stir and let the porridge soak in it for 5 minutes. Open the lid again, pour in the almond milk, stir and divide into bowls. Decorate with banana and papaya.

"Fragrant"

Porridge with onions and garlic in vegetable broth will be not only healthy, but also a very tasty, aromatic dish. It can be served as an independent treat or as a side dish, supplemented with meat or fish.

Ingredients:

• 200 g prepared amaranth seeds;
• 1 clove of garlic;
• 1 onion;
• salt or soy sauce;
• 2.5-3 cups of vegetable broth (can be replaced with water);
• favorite spices - to taste.

Put the diced onion and amaranth seeds into the boiling broth. Cook them for 20 minutes, then add salt or soy sauce, spices and garlic rubbed through a press. By this time, all the liquid should have evaporated from the porridge, and the grains should be almost completely cooked. Simmer the dish for another 5-7 minutes over low heat, then serve, garnishing with herbs and tomato slices.

Without cooking

As you know, it is impossible to fully preserve the composition of products undergoing heat treatment. Amaranth grains are no exception. However, like many cereals, they can be brewed without boiling. For the preparation of such porridge, only grains are used, amaranth flour will not work.

Seeds need to be washed and poured with cool water, leaving overnight. In the morning, drain the water, rinse the grains again under water and add puree to them (apple, pear, pumpkin, and any other to your taste or a mix of several types). It remains only to mix the dish and serve it to the table.

With vegetables

Another variation of a hearty, healthy porridge that can be consumed even while on a diet. Vegetable juices and broths will add juiciness to the porridge, and the vegetables and spices themselves will “dilute” the insipid taste of cereals and significantly enliven its appearance.

Composition:

• 0.5 cups of amaranth seeds;
• 1.5 cups of water or vegetable broth;
• 200 g broccoli;
• 1 bell pepper;
• 1 medium or 2 small zucchini;
• 1 onion and carrots;
• salt, spices.

Boil amaranth porridge in water, removing from heat for 5-10 minutes until cooked. While the porridge is cooking, heat the pan, and fry the chopped onion in a small amount of oil. When the pieces become transparent, add coarsely grated carrots into it. Cut the pepper into half rings and put the vegetables in the pan 3-4 minutes after the carrots. Simmer covered until carrots and peppers are soft.

Lastly, zucchini, cut into pieces, is placed in the vegetable mixture. If these are young (“milk”) vegetables, you can leave the skin on. After 3-5 minutes after the zucchini are sweating in the pan, they will release the juice. Only after that you can lightly salt the contents of the pan.

Be sure to distribute the salt in such a way as to salt both the porridge and the vegetables. If you add only one ingredient, it will be felt in the taste sound of the dish as a whole.

When enough juice appears in the vegetables, add amaranth to them, cover the pan with a lid and simmer for another 5-10 minutes until cooked. You can fill the porridge with linseed oil, which goes well with vegetables and gives them a spicy bitterness.

For kids

Amaranth porridge can be a great alternative to semolina, especially since it is gluten-free. But amaranth grains are rich in vitamins, easily digestible protein, antioxidants and dietary fiber.

Porridge can also be prepared with milk, replacing half of the amount of water indicated in the recipe. Pediatricians do not recommend including amaranth porridge in the diet of children under 2 years old.

Ingredients:

• 4 tablespoons of amaranth flour;
• half a glass of water or a mixture of water and milk;
• half a banana;
• 1 apple;
• salt, sugar to taste;
• butter.

Bring water to a boil, add amaranth flour and cook for 5-7 minutes if using milk. It is added after the specified time, and the porridge is cooked for another 5-10 minutes. If the dish is exclusively on water, then the total cooking time will be 10-15 minutes. Salt and sugar can be added at any convenient time.

While the porridge is being prepared, the apple should be cut into pieces and boiled for 5 minutes with a little water. It should become soft, after which it is ground through a sieve. The resulting puree is slightly cooled and combined with a banana, also mashed with a pusher. Using a blender for this is not recommended, as the consistency will become too liquid. The finished porridge is seasoned with oil and combined with fruit puree.

It is important to cook porridge over moderate heat. Otherwise, it will not only burn, but also begin to shoot up, which is fraught with burns and pollution of the kitchen.

Porridge has a rather viscous consistency, so it is better to combine it with sauces or gravies. You can take sweet or more savory dressings. Reviews allow us to judge that porridge is best combined with sweet and sour sauces, as well as tkemali, chutney.

Despite the fact that we wrote above about the need to stir the dish from time to time, there is another cooking technology that allows you to avoid burning porridge. It is used by culinary specialists in the Caucasus - after boiling, cereals should not be disturbed or otherwise disturbed. This method is effective, but requires certain skills and culinary flair. In addition, after boiling, it is important to reduce the intensity of the fire to a minimum.

Porridge served as an independent dish or for breakfast can be flavored with coconut oil. It is placed in a hot dish, after which the porridge is thoroughly mixed. The oil will give it a pleasant sweetness and tropical aroma, the main thing is to choose a natural cold-pressed product.

It goes well with porridge, honey, syrups. It will be possible to dilute a too viscous consistency with the help of milk added to the finished dish. If you use almond, then amaranth porridge will acquire a more pronounced nutty taste.

For information on how to cook porridge from amaranth groats, see the following video.

Amaranth has been known since ancient times. It was grown by the Aztec and Inca tribes for food. Even then, the seeds of this plant were attributed miraculous properties for the body.

Chemical composition

Amaranth belongs to cereals and is widely distributed in Africa, Asia, and America. It is a herbaceous plant with a branched stem, large foliage and spikelets of various colors. Amaranth flowers do not lose their shape even when dried. Most likely, it is for this property that amaranth got its name "unfading flower" (translated from the Greek "a" - not, "maraino" - wither, "anthos" - flower). In our country, this plant is called amaranth, axamitnik, velvet and cockscombs. The value of this plant is difficult to overestimate.

Amaranth seeds with their chemical composition and useful properties bypassed even wheat. They are rich in vitamins A, B, C, E, K, PP, as well as protein, flavonoids and saturated fatty acids.

The seeds of this grain crop serve as a source of many trace elements useful for the human body (Na, Mg, K, Ca, Fe, Cu, Mn, Se, P).

Amaranth seeds contain a record amount of squalene. It is a powerful antioxidant that has an antitumor effect on malignant tumors and is involved in the production of the most important vitamin D. This is also facilitated by the "tandem" of squalene with vitamin E - both substances only enhance the beneficial properties of each other. Not surprisingly, in Eastern medicine, amaranth is credited with the ability to prolong life.

In terms of energy value, amaranth seed oil can be compared with olive oil. 100 grams of seeds contain 370 kcal, while the proportion of proteins is 15%, fat - 7%, and carbohydrates - 74%.

Despite this composition of seeds, it is important to note that they do not contain gluten (gluten) found in many grains. And this means that people suffering from celiac disease and allergies to this type of protein can eat it.

Beneficial features

Amaranth seeds in any form - cereals, flour or oils, have the same qualities. At the same time, the medicinal properties of seeds are manifested not only when eaten, but also when applied externally.

The proteins in the composition of the seeds are easily digested, processed into amino acids, supply the body with the necessary energy and participate in the formation of new cells. There is more protein in amaranth grains than in soy or meat.

During the period of colds, the inclusion of amaranth in the diet will help strengthen the immune system, help in the fight against viruses and infections.

The content of peptides in amaranth seeds has an anti-inflammatory effect, positively affects the condition of tissues and prevents the development of free radicals. In other words, it prevents premature aging, disruption of the heart and other organs, and the development of cancer. In combination with traditional medicine, the substances in amaranth seeds stop the growth of cancer cells and help the body recover.

The rich mineral composition of this plant, when included in the daily diet, minimizes the possibility of bone diseases.

Due to the high fiber content, amaranth contributes to the normal functioning of the digestive system and the cleansing of the intestines from toxic elements. Nutrients are better absorbed, food is easier to digest. It also helps in the treatment of gastritis and peptic ulcers.

The benefits of amaranth seeds for the heart and blood vessels mainly lie in the ability to cleanse the body of excess cholesterol and improve the blood circulation process. Vitamin K in the composition regulates blood clotting. They are used to treat heart attack, stroke, hypertension and angina pectoris.

The amount of folic acid in the composition is able to cover the daily dose for pregnant women. A small amount of seeds provides the body with all the enzymes necessary for a favorable pregnancy.

Regular consumption of amaranth seeds in any form has a beneficial effect on the nervous system and improves brain function, relieves insomnia, chronic overwork and nervousness.

In the fight against excess weight, amaranth seeds can also be useful. It is only important to take into account the daily dose and method of preparation.

Amaranth seeds are also used externally - for the treatment of dermatological diseases, difficult-to-heal wounds, burns, and inflammatory processes. Dentists recommend using amaranth to speed up the process of treating stomatitis and other diseases of the oral mucosa.

Amaranth oil and flour are used to treat psoriatic plaques, dermatitis, eczema, acne and fungus-affected areas.

Amaranth is also useful for women's health. With it, you can restore the cycle, reduce pain during periods of menstruation. During menopause, the plant helps maintain normal hormone levels.

For men, amaranth is necessary to increase male strength, prevents the development of benign hyperplasia (adenoma) and prostatitis.

In cosmetology, it is used to moisturize the skin and improve its general condition. Masks with amaranth oil make the skin smoother and more elastic, rejuvenate and improve complexion.

Contraindications

Amaranth seeds can significantly improve health due to their rich composition. However, the possible harm to the body should also be noted. You can apply it when ignoring contraindications, excessive use or individual characteristics.

People with urolithiasis, pancreatitis, cholecystitis, pyelonephritis and rheumatoid arthritis should refrain from using amaranth. Also, it must be excluded from the diet if there is an allergy to some component in the composition of the plant.

With excessive use of amaranth, there may be dizziness and nausea. For the treatment of diseases of the gastrointestinal tract, amaranth should not be used during an exacerbation, but only in the remission stage and after consulting a doctor.

There are a large number of options for using amaranth seeds.

From the grains of this plant, you can cook ordinary porridge and eat it like the usual buckwheat, rice, oatmeal. Amaranth porridge is tender and light, but with a specific aftertaste. To improve the taste, you can add dried fruits, nuts, cinnamon or honey to it.

Making porridge is easy. For this, they take seeds and water in proportions 1: 3. Water is brought to a boil, grains are poured into it. After all the seeds have settled, cover the pan and cook the porridge for about half an hour, stirring occasionally.

Germinated amaranth grains are considered record holders for the content of useful elements - they have five times more antioxidant properties than ordinary grains. They can be added to salads or eaten neat. To improve the taste, you can take them with honey.

You can also use them to make smoothies. For example, you can mix two glasses of water with a banana and germinated seed sprouts.

A tablespoon of sprouted grains per day is enough to strengthen the immune system and prevent a large number of diseases, from colds and beriberi to malignant neoplasms.

To prepare them, you need to pour the seeds with a small amount of warm clean water - so that the water does not completely hide the seeds. It is necessary to remove the jar in a dark place before the formation of sprouts.

You can use amaranth seeds in cooking, for baking bread, buns, pancakes, cookies and many other products. To do this, the grains must be ground into flour and be sure to mix with flour of other varieties - those that contain gluten (for example, wheat).

Infusion and decoction of amaranth grains is a good prophylactic and anti-cold remedy.

Amaranth oil can be added to salads, while the daily dose should not exceed three tablespoons. It is impossible to cook in oil, since all the useful substances in the composition are destroyed and after heating the oil will only harm the body.

The oil can also be used externally - to lubricate them with insect bites, burns.

In whatever form amaranth seeds are used, some recommendations should be followed.

The daily portion of amaranth grains for an adult is one hundred grams of crushed seeds. It is not recommended to exceed the norm. Even the healthiest foods can be harmful in overdose.

Despite the high content of nutrients in the grains, when heated, most of them are destroyed. Therefore, it is germinated seeds or home-made oil that hold the record for medicinal properties.

It is recommended to add amaranth seeds to the diet gradually, in the form of small additions to the main dishes. Its components are quite active, their effect on the "polluted" body can lead to poor health. This will be expressed in nausea and indigestion. As you get used to the dose can be increased to the daily norm.

Natural proteins in amaranth contain a third more than in meat. Eating it promotes the growth of muscle tissue. This should be taken into account when following special diets. In addition, when consumed before and after sports training, the body will receive the necessary substances - carbohydrates will give strength, and proteins will restore muscles and reduce pain.

Of all the varieties of amaranth, there are several most suitable for consumption.

"Valentina" is saturated with natural proteins and pectins. This variety is popular in our latitudes and grows up to 1.8 meters.

The universal variety of amaranth is "Krepysh". It grows up to 1.5 meters and can be used to prepare various dishes. But the Opopeo variety is best used only in vegetable salads. "White Leaf" refers to dwarf varieties, up to 25 cm high, it can be grown in apartment conditions and thus provide the body with the most useful substances all year round. The most unusual and tart taste of the seeds of amaranth variety "Vietnamese red".

The most useful composition of amaranth grains has long been known - for more than 30 years, research has been underway on its possible medical and cosmetic use. Leaves, stems, and roots are valued in amaranth. Especially in Asian countries.

But the most useful are still the seeds of this plant, so they are increasingly becoming welcome "guests" in the house.

For information on the beneficial properties of amaranth, see the following video.

Amaranth was once one of the main crops among the Slavs. Amaranth grits were used not only for making cereals, but ground into flour, they were intended for baking bread. Yes, amaranth groats began to be used much earlier than wheat or rye. Why? It remains a mystery to scientists. After all, amaranth is considered a southern heat-loving plant for our climate. Perhaps the climate itself was once not the most severe. Let's leave this riddle for scientists, and let's talk about the benefits of amaranth groats.

Amaranth is considered a weed almost all over the world. But the Aztecs of South America used it for food and for treatment long before the Europeans knew about it. They called small amaranth seeds the food of the gods.

Today, when this plant has become well studied, doctors and nutritionists around the world talk about it as a useful nutritious plant. Thanks to this, amaranth and its cereals, or rather seeds, are becoming more and more popular. And the rest of the components of the plant are not far behind in this regard. They are also used for food. There are special vegetable varieties.

In terms of its nutritional value, amaranth groats are not inferior to such recognized grains as rice or buckwheat.

The heat-loving plant amaranth comes from South America. This plant was the main food of the local tribes living in this area. Since the colonization of America by Europeans, amaranth first came to North America, and then to Europe.

In Europe, he was more liked as an ornamental plant with beautiful leaves and tall inflorescences. But realizing how quickly it spreads and litters the plots, amaranth began to be considered a malicious weed. But they still found a use for it. It was used to feed livestock.

Today, beautiful amaranth flowers, translated from Greek meaning "denying death", are specially cultivated in botanical gardens and turn the heads of florists. Although, it is necessary to somewhat limit and control the reproduction of a one- or perennial cereal plant from the Amaranth family, which prefers a warmer climate for its life, in a temperate zone.

Ancient Rus', this plant with small bright red flowers, collected in dense inflorescences, also did not pass by. Only the Russians treated him more closely and noticed a number of useful qualities. Therefore, until the time of Peter the Great, amaranth (or cockscombs, velvet, cat's tail, axamitnik) was used in cooking along with legumes, millet and corn.

Due to the fact that amaranth is still best known as the original unusually attractive flower, breeders do not stop breeding more and more amaranth varieties. In total there are at least a hundred of them, among which the bluish, thrown back, panicled (or crimson), tailed, Aztec, Giant, Helios, Valentina, Lera, Kizlyarets, Voronezh, Shuntuk, Rosotsvetny, Krepysh, In memory of Kvasov, tricolor are especially popular. The latter is characterized by elongated red-yellow leaves and bright inflorescences located on the stem tops.

Wild varieties can be found in China, Australia and Russia. The fact is that they grow widely in wastelands, along roadsides and on embankments.

Often, the flowering period of amaranth (almost all varieties) falls on the month of July. Collect flowers, leaves and seeds also in July.

We must not forget the fact that amaranth was recognized by the UN Food Commission as the best food crop of the 21st century. Not without reason, in his homeland, the Aztecs assigned this plant the status of bread.

Amaranth grits are recognized throughout the world as a healthy food and as an alternative to grains with a high gluten content. This grain has been known for over 7000 years. Unfortunately, it is not yet available for mass sale. Basically, cereals can only be bought in health food stores. And very sorry. It can be used not only for making cereals, but added to other cereals, muesli and other dishes.

The main wealth of cereals is a high protein content. 100 grams of grain contains:

Protein - almost 14 grams

Carbohydrates - 65 grams

Fiber - 7 grams.

Amaranth seeds are rich in minerals. Calcium, iron, magnesium, manganese, phosphorus, zinc - all this is in cereals.

In addition, it contains a number of B vitamins that are useful and necessary for a person to maintain health: folic acid, riboflavin, thiamine, pantothenic acid, vitamin B 6. Vitamins A, C, E, K - all this is also in these small seeds . There is a lot of the amino acid lysine in cereals, which is not often found in other cereals.

Like many other cereals, amaranth contains a number of useful unsaturated fatty acids: oleic linoleic, linoleic.

The total calorie content in 100 grams of the product reaches up to 375 kilocalories.

Small amaranth seeds can be boiled and roasted, germinated or ground into flour. Useful and nutritious oil is obtained from them.

Many nutrients act as antioxidants, increase energy levels and therefore stamina, control hormone levels and blood sugar.

The benefits of amaranth for the body are large and varied. And all this is due to the high nutritional composition of the seeds. In addition, they are very versatile in application and can be used in different ways to get the most benefit. Useful and leaves of the plant, which are used to prepare salads, soups. This plant has not bypassed cosmetology.

Amaranth grain is great for weight loss. As rich in vegetable protein and a complex carbohydrate structure, it becomes one of the most useful cereals in the diet of those who want to lose weight.

Amaranth seeds do not contain gluten, which is present in many other grains such as wheat, barley, rye. It is ideal for people with celiac disease who can use it to thicken soups, sauces, baked goods and many other dishes.

Amaranth oils and phytosterols can lower blood cholesterol levels.

The anti-inflammatory properties of amaranth peptides can reduce inflammation in the body and relieve pain. This property is especially important in chronic diseases, heart disease, diabetes and others.

The same amaranth peptide compounds protect against the development of cancer cells. Antioxidants can protect the body from many of the harmful effects that can lead to cancer.

Amaranth phytonutrients can have an effect on lowering blood pressure.

Many vegetables and fruits in their composition often lack the amino acid lysine. It helps the body absorb calcium better, build muscle mass and produce more energy for the body.

Dietary fiber helps improve digestion, lower cholesterol and blood sugar, lower blood pressure, while at the same time not reducing energy production by the body.

Due to the rich composition of vitamins and minerals, antioxidants and flavonoids, amaranth helps to strengthen the immune system.

Amaranth groats are useful for people with diabetes. Due to its high fiber content, it has a low glycemic index and helps control blood glucose levels.

Studies have shown that amaranth leaves can prevent the appearance of premature gray hair.

Many historians argue that cereals, or rather amaranth seeds, have long been used by the Slavic peoples for food, living in most of the then Kievan Rus. Only Peter the Great, who aspired to everything Western, forbade this food. Gradually, this tradition of using amaranth as a food product was forgotten. Now it is remembered not only by scientists, but also by farmers. The only pity is that not so much yet. Indeed, in amaranth, almost the entire plant can be used as food, except for the roots and stem. Therefore, amaranth groats are still not as accessible as rice or millet. But you can still buy it. What to cook from it?

The first thing that comes to mind is, of course, porridge. To date, such porridge can be found on the menu of some restaurants, where chefs cook from "amaranth grain". It turns out porridge with a characteristic nutty taste. You can add fresh fruits, dried fruits, cinnamon, nuts, honey to the finished dish.

Such porridge is being prepared, like any other more familiar to us. Only cook it on low heat for at least 40 minutes.

You can add the seeds in their pure form to vegetable salads.

Blanched for three minutes or pickled, it is customary to use the leaves as an ingredient in salads, as an appetizer, or separately as an addition to any side dish.

A good flavor combination is obtained with butter, cheese or grated hard cheese, boiled egg.

Often, the leaves are cut as a substitute for beetroot leaves or to give a natural bright crimson color to soups.

They call them cake from the production of amaranth oil. Some chefs classify this “waste” product as flour and actively use it in the preparation of various products, replacing wheat and corn with amaranth meal.

To obtain amaranth fatty oil, it is necessary to go through a laborious process of cold pressing, which allows you to keep all the main vitamin and mineral substances intact and safe.

In cooking, it is customary to use oil for salad dressings and cereal dishes, as well as for creating various types of sauces.

Despite the mass of positive properties, any product can have a negative impact on the body. And amaranth is no exception in this regard.

Therefore, it is not advisable to use various variations of amaranth products (meal, seeds, oil, dried, infused, pickled or salted plants) for people who have:

Formation of stones in the bladder and gallbladder;

Individually not the perception of the product;

Low blood pressure (hypotension).

Amaranth, like some other seeds, nuts, and grains, contains phytic acid. Therefore, it is better to pre-hold amaranth groats in water before use to prevent further fermentation. Sprouting seeds is able to neutralize most of the phytic acid.

A moderate amount of oxalic acid may be present in the leaves. Therefore, excessive consumption of leaves should be avoided for people with gout, salt deposits, kidney problems, rheumatoid arthritis.

Summing up, we can say that amaranth groats can rightfully be considered delicious nutritious food and bring many benefits to our body and health.

About the beneficial properties of amaranth, its benefits and how to cook porridge from amaranth groats, see this video

Bulgur, amaranth, millet and quinoa. Cereals, little known and unpopular, but what nutritious and valuable! We will tell you which ones to choose.
The range of cereals is actually much richer than we think. Here, for example, bulgur, amaranth, millet, quinoa, spelled - these cereals are returning triumphantly to our tables. Find out why you should get to know them better and what are the benefits of these cereals!

The benefits of cereals: nutritional value

- It contains a lot of protein that promotes weight loss, but at the same time it is low in fat. It has a low glycemic index (GI - 46), does not provoke jumps in blood sugar levels and gives a feeling of satiety for a long period of time. This in turn makes it an ally for body conscious people and diabetics.

- Contains the highest amount of fiber of all the cereals described here. Dietary fiber is known to regulate digestion, prevent constipation and even colon tumors.

Preparation: it is enough to pour the cereal into boiling, slightly salted water. The proportions of cereals and water, as well as the cooking time, depend on the size of the grains. A glass of large bulgur should be poured with two glasses of water and boiled for 6-8 minutes. Fine-grained cereals should be poured with 1.5 cups of water (for 1 cup of bulgur) and left for 20 minutes so that all the liquid is absorbed. Then simply stir with a fork to separate the grains. You can add it to salads and soups. Porridge is ideal as a breakfast with warm milk, honey and fruits and!

Nutritional value of cereals: quinoa

Bolivian millet, or quinoa, comes from South America, where it has been cultivated for 5,000 years. The Incas called this plant "mother of cereals", "golden grain" and considered sacred. Although botanically speaking, quinoa is not considered a grain despite the similarities. It has seeds that are high in starch.

“It's a great source of protein. It contains all the essential amino acids, that is, those that our body cannot produce and that we must provide with food. For this reason, cereals are a great addition to a vegetarian diet.

- Quinoa contains a lot of fat - 2.5 times more than wheat. But this is only a plus for this cereal. The main component of the seeds is actually healthy omega-3 unsaturated fats, which are involved in the construction of cell membranes, help the heart, strengthen the cardiovascular system and nourish the brain.

- Quinoa enriches meals with minerals (zinc, iron, magnesium, copper, manganese), as well as B vitamins and vitamin E.

- Quinoa is a rich source of flavonoids, substances with antioxidant properties that have anti-inflammatory effects and effectively fight harmful free radicals, reducing the risk of certain types of cancer.

Preparation: Quinoa grains can be ground into flour and used for baking bread, cakes, pastries. The seeds are used as a porridge - first they must be soaked in hot water and strained through a sieve to get rid of saponins (which make the porridge bitter and unsuitable for children). Boil quinoa in salted water for 20 minutes, taking the proportions of one cup of cereal to two cups of water. If foam forms on top during cooking, collect it with a spoon. After turning off the porridge, leave it under the lid for 5 minutes. Serve with raisins and dried cranberries in a sweet version or with legumes, nuts. Please observe

Nutritional value of cereals: amaranth

It is called the grain of the XXI century, although the ancient tribes of the Incas and Mayans knew about the benefits of amaranth. For them, it was one of the most important crops along with potatoes, corn and beans. Amaranth groats are also called "Aztec wheat" and "Inca bread". Amaranth is currently taking the modern kitchen by storm, making a comeback with great success.

- It contains a lot of highly digestible protein. In this regard, amaranth seeds are more useful than not only corn and soybeans, but also meat, and can be equated to dairy products. Therefore, this product will be an ideal dietary supplement for those who cannot drink milk due to lactose intolerance.

- Amaranth is a rich source of unsaturated fatty acids that regulate blood cholesterol levels, reducing the risk of cardiovascular disease.

- Contains a lot of starch, which is five times easier to digest than corn. Amaranth dishes give a big charge before mental and physical stress.

- Contains a lot of calcium (100 g of seeds covers a third of the daily requirement for this element) and iron.

- Does not contain gluten, which means it is great for celiac patients.

Nutritional value of cereals: millet

- Contains a lot of iron, which protects against anemia, copper to support the immune system. May be an addition to the diet during periods of increased incidence of colds and flu.

- Compared to other cereals, the benefit of porridge is that it contains little fiber, and therefore is suitable for people with irritable bowel syndrome.

Preparation: Before cooking, thoroughly rinse the cereal, preferably in a sieve under running water. Then pour it into boiling lightly salted water (2.5 cups of water per cup of millet). You can add a spoonful of any oil to the pan so that the grains do not stick together. Next, cook the porridge for about 20 minutes under the lid, without stirring. Serve cooked porridge with stewed or baked vegetables and mushrooms. If you want to make a sweet porridge and serve it with apples and raisins, boil the grits in milk instead of water. You can also bake in the oven with fruit, yogurt and honey.

It is not so easy to find amaranth seeds (a relative of our amaranth) for sale, and at the moment it is still an expensive product.

But if you are lucky enough to purchase this product, then try making amaranth porridge. I cooked according to the recipe on the package, taking into account the recommendations found on the Internet.

Amaranth does not contain gluten. The calorie content indicated on the package is 371 kcal.

As for the herbal smell and taste, for which there are complaints, I, for example, distinctly heard the aroma of boiled corn.

Shooting the seeds up didn’t happen very aggressively either, but, apparently, because I didn’t bring the seeds to a boil so intensively, I kept them on medium heat.

A separate point is the purity of the seeds. On the packaging, I did not find a recommendation to rinse the seeds, but during the cooking process, the foam was not clean. Obviously, it is highly desirable to wash the seeds before cooking, no matter how clean they may seem. How? This is a separate issue. Maybe someone will share a secret, because. Seeds are light and float.

Shall we start? Prepare water, seeds.

Bring the water to a boil. She must thrive well.

Throw in the seeds. They will pop up right away. According to the packaging, this is normal. Not all surfaced, some immediately sank to the bottom.

Cover with a lid, bring to a boil, salt. Seeds can shoot up, so at first it is better not to open the lid.

Cook amaranth porridge for 35-40 minutes. It must be viscous.

Ready porridge must be supplemented with any sauce, gravy, seasoning, adjika (jam, fruit, if the porridge is sweet), because. in and of itself, it's not particularly interesting.

Separately, I want to note that the most attractive thing about amaranth seed porridge is its structure in the form of small eggs. Surely you can play on this and figure out something like a false caviar.)))