AMARANTH (AMARANTH) Amaranth is an ornamental plant from the Amaranthaceae family with approximately 50 species. Its seed (grain) appearance resembles quinoa. It is also known as amaranth. It is known for its different colors such as pink, yellow, white, red, etc. Although many varieties of this ornamental plant are known as herbs, its leaves can be edible as a vegetable. The red and pink parts of the plant are used for coloring. The seeds of this super plant are considered a grain and are a significant source of protein. It was used as a source of healing by the Aztecs in the 14th century. It was recognized as a healing resource in its time and spread and was used in surrounding countries. (The Aztecs were a Central American people who lived in Mesoamerica, in what is now central Mexico, between the 14th and 16th centuries.) It is produced in the United States and is primarily used for breakfast cereals, crackers, cookies, bread, and other baked goods. It is very rich in protein and, because of this, quite filling. It is an indispensable nutritional source for those trying to lose weight. When added to other grains, amaranth supplements their protein needs. Furthermore, amaranth has the highest fiber content among grains. Among all grains, only quinoa has more iron than amaranth. It is a good source of calcium, magnesium, and folate. Where are amaranth used? Amaranth seeds are consumed. Delicious pilafs and salads can be made. Amaranth flour is obtained by grinding the seeds. It is used in pastries. It is mixed with an equal amount of wheat flour to make bread dough. Amaranth, which has become popular in our country after the US, is used in the production of particularly healthy food products. It is an incredible food, especially for those with gluten allergies. Its seeds can be added directly to some products, while its flour can be added to breads, noodles, pancakes, biscuits, and other baked goods. Its seeds, flour, and leaves are used in various ways. Fresh leaves can be used in salads, boiled, steamed, stewed, fried, or to flavor dishes. What are its benefits? It has a very high protein value. It is an incredible nutritional source, especially for those who want to eat a diet free of animal products. It is very rich in plant protein. It contains calcium, potassium, and plenty of fiber. Thanks to its abundant fiber, it contributes greatly to the functioning of the digestive system. It is a gluten-free food. It is an essential product for those sensitive to gluten or on a gluten-free diet. It helps those who want to manage their weight because it has a filling effect. What is its shelf life? It has a shelf life of 1 year. What is its packaging? Up to 1000 g is packaged using Kraft Doypack zip-lock bags. 5, 10, 25,000 g is packaged using laminated polyethylene bags. Packages between 5 and 25 kg are prepared. How is shipping carried out? Shipments are made through contracted cargo companies. Tonnage purchases are handled through warehouses, logistics companies, and contracted carriers. What are the nutritional properties? Energy and Nutrition Facts Per 100 g Energy 365 kcal Fat 5.5 g - Saturated Fat 2.2 g Carbohydrate 59 g - Sugars 3.5 g Protein 16.1 g Salt 0.1 g Fiber 8 g AMARANTH PILAF Ingredients Half a tea glass of corn One glass of amaranth seeds Three glasses of water Two tablespoons of tomato paste One onion Three fresh peppers Salt Red pepper flakes Thyme Basil Three sprigs of parsley For the sauce One clove of garlic A bowl of yogurt (preferably homemade yogurt) One teaspoon of butter Red pepper flakes Salt Preparation Add some oil and amaranth grains to the pot, add enough water to slightly cover them and cook like pilaf over medium heat until the water is absorbed. Chop the onion and peppers and fry until lightly browned. Add tomato paste. Sauté a little and add to the pilaf pot. Add salt and finely chopped parsley, and cook until the water is absorbed. Serve. If desired, place the pilaf on a serving plate, drizzle with garlic yogurt, and drizzle with butter and red pepper flakes. Enjoy!
