Amaranth, amaranth (Amaranthus), is an annual to biennial herb found in about 70 species around the world, whose seeds and leaves are suitable for consumption. Application of amaranth is mainly in the whole food diet as well as in dietetics.
Occurrence and cultivation of amaranth
Amaranth, amaranth (Amaranthus), is an annual to biennial herb occurring in about 70 species around the world, the seeds and leaves of which are suitable for consumption. Amaranth is used primarily in whole food diets and in dietetics. Amaranth (Amaranthus), also amaranth, occurring in about 70 species, belonging to the plant genus of the foxtail plants (Amaranthaceae), is an annual, rarely biennial herbaceous plant. The stems of the herb, which grows to a height of about 50 to 100 cm, are often branched, and the stalked, sometimes red- and yellow-colored, usually green stem leaves are alternate. The spike-like inflorescences are cream, yellow or purple; the flowers unisexual. Amaranth flowers between June and October. The encapsulated fruits contain a large number of seeds about 1 mm in size that are white, black, reddish, or yellow in color, taste nutty, and can be harvested in late fall. About 50,000 seeds develop per plant. Amaranth originates from Latin America, but is found worldwide, with the exception of Arctic regions. The plant is undemanding, requires little water, but needs sun. It grows wild on wasteland and steppe area and is also cultivated as a crop. Species planted in Europe prefer nutrient-rich soils. However, amaranth species also frequently appear here as weeds accompanying corn and vegetable crops.
Effect and application
Amaranth fruits contain a very high content of proteins and essential amino acids, including lysine. The content of minerals, iron, zinc, magnesium and calcium is also above average. In addition, there are unsaturated fatty acids, such as linoleic acid, alpha-linolenic acid and omega-3 fatty acids, as well as dietary fiber and tannins and vitamins B1 and E.
Amaranth is a pseudocereal and therefore gluten-free. It can be used to treat celiac disease, a chronic disease of the mucous membrane of the small intestine, and has also proven effective as a grain substitute in cases of neurodermatitis and other allergies. Due to its high iron content, amaranth can generally be given in cases of iron deficiency and increased iron requirements during pregnancy and menstruation. The leaves, which can be eaten as a vegetable, are very high in protein, exceeding the protein content of soy. Lysine, contained in amaranth at 15 percent, has a harmonizing effect on the acid-base balance of the human body. Amaranth can therefore have a balancing effect on stomach and kidney disorders or be given as a dietary supplement. Its protein content makes it a food of high biological value. Zinc is a vital trace element needed during growth, for the recreation of the skin and connective tissue, for protein synthesis, for insulin storage and for strengthening the immune system. It also has an antioxidant effect. Magnesium supports the body’s protein synthesis, has a positive effect on insulin balance in diabetes, strengthens the central nervous system, has an anti-inflammatory effect. Calcium is involved in many processes in the body. During growth it is indispensable for teeth and bone formation. Calcium supports blood clotting, tones cell membranes. Linoleic acid is involved in the ongoing regeneration processes of the skin and provides natural light protection. Alpha-linolenic acid has a positive effect on inflammatory processes and shows similar reactions to fish oil. Omega-3 fatty acids act as antioxidants, regulate blood lipid levels, protect against osteoporosis, an age-related brittleness of the bones. Vitamin B promotes absorption and conversion of omega-3 fatty acids in human organism.
Importance for health, treatment and prevention.
Due to its high nutritional value and good digestibility, amaranth finds many uses in the food industry: it is used as an ingredient in bread, cereals, pastries, pasta and confectionery, as well as in the production of baby and infant food. In vegetarian and vegan cuisine amaranth is widely represented, because it contains many necessary, life-sustaining substances.Naturopathy uses amaranth as an infusion of the leaves and as a porridge of the grains for anemia, headaches, migraines, menstrual cramps, insomnia, fever, ulcers in the throat and mouth, as well as diarrhea and to stop bleeding. In addition, because of its composition, amaranth is considered an anti-aging agent. Due to its combination of vital substances and good tolerance, amaranth is gaining increasing importance in the fields of nutrition and active health care in Europe as well. It provides necessary nutritional supplements for low-meat, vegetarian as well as vegan diets and is ideal in the growth period as well as during convalescence. In diets caused by food intolerances or diabetes, amaranth is a good alternative to conventional cereals. It also prevents allergies caused, among other things, by an unbalanced diet. Amaranth is a balanced food. It is one of the oldest useful plants in the world and can be prepared in many ways. The leaves, which are very rich in protein, are also suitable for consumption. It has an antioxidant effect and thus serves to prevent cancer. Amaranth has, among other things by its magnesium and zinc content, a balancing effect on the central nervous system. Negative stress and its consequences can be countered in this way. The pseudo-cereal combines many advantages, which prevent just civilization-conditioned diseases. Amaranth is increasingly finding its place in a healthy, varied, wholesome diet rich in vital substances. In case of diseases, amaranth can be given as a supplement. As a diet it is well tolerated. Above all, the substances contained in it can be easily absorbed and utilized by the human organism. In European naturopathy it plays a minor role. Amaranth is a food that can be consumed over a long period of time without negative side effects, which contributes to a healthy lifestyle in the long term.