Amaranth

Amaranthus spp.

grain

Tiny seeds of a Central American plant, a gluten-free pseudocereal; its leaves are eaten too, like spinach. The seeds provide protein, fibre and iron; 100 g of leaves, 215 mg of calcium and 43 mg of vitamin C.

Origin

Central America (Aztecs)

Season (United States)

all year round · grows in your region

Preparation

The rinsed seeds cook for 20 to 25 minutes in two and a half times their volume of water, into a slightly sticky porridge, or pop in a hot dry pan like tiny popcorn; the young leaves are cooked like spinach. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Betalains · Betaine · Folates (B9) · Plant iron · MethionineIn small amounts, not counted SpermidineWhat slows things down Oxalates

Did you know?

Among the Aztecs it also served in rituals; banned by the conquistadors, its cultivation survived by turning to other uses — notably making rosaries.