AMARANTH FLOUR: Amaranth flour is a type of flour obtained by grinding the seeds of the amaranth plant into a fine powder. This flour can be used in cereals, pasta, crepes, bread, and other baked goods, and can be mixed with other types of flour. Compared to wheat flour, amaranth flour is quite rich in nutritional value. Therefore, it is recommended to consume gluten-free amaranth flour instead of white flour, which is more beneficial. So, let's take a look at what kind of plant the amaranth plant is and what its properties are. Amaranth is an ornamental plant from the Amaranthaceae family with approximately 50 species. Its seed (grain) resembles quinoa. It is also known as amaranth. It is known for its different colors, such as pink, yellow, white, red, and more. While many varieties of this ornamental plant are known as weeds, 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. Recognized as a source of healing during its time, it spread and was used in surrounding countries. (The Aztecs were a Central American people who lived in Mesoamerica between the 14th and 16th centuries.) Produced in the United States, it is primarily used for breakfast cereals, crackers, cookies, bread, and other baked goods. It is very rich in protein and, because of this, is quite filling. It is an indispensable food source for those trying to lose weight. Amaranth, when added to other grains, complements their missing protein. Amaranth also 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 a flour 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 healthy food products. It is an incredible food, especially for those with gluten allergies. While the seeds can be added directly to certain products, the flour can be added to breads, noodles, pancakes, biscuits, and other baked goods. The seeds, flour, and leaves are used in various ways. Its fresh leaves are used in different ways such as salad, boiling, steaming, boiling, frying or adding flavor to dishes. What are its benefits? It has a very high protein value. It is an incredible nutritional source especially for people who want to eat without animal products. It is very rich in plant protein. It contains calcium, potassium and plenty of fiber. Thanks to the abundant fiber it contains, it contributes greatly to the functioning of the digestive system. It is a gluten-free food. It is an indispensable product for people who are sensitive to gluten or on a gluten-free diet. It helps those who want to control their weight because it keeps them full. What is the shelf life? The shelf life is 1 year. How is it packaged? It is packaged using Kraft Doypack zip-lock bags up to 1000 g. It is packaged using Laminated Polyethylene bags for 5-10,000 g. Packages between 5 and 25 kg are prepared. How is it shipped? Shipments are made by contracted cargo companies. Tonnage purchases are carried out through warehouses, logistics companies, and contracted carriers. What are the nutritional properties? Energy and Nutritional Elements 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 AMARANT FLOUR CREAMS Ingredients: 50 g Ingro amaranth flour 100 ml milk 1 egg Salt Preparation: Whisk the egg and milk thoroughly in a bowl. Add the flour and mix until the dough reaches a smooth consistency. Add salt, and pour the dough into a heated, oiled pan. Enjoy!
