Amaranth – Ancient Aztec and Mayan Grain
One of the ancient grains of the Aztecs and Mayans, Amaranth is technically not a grain. It’s a seed, making it both gluten-free and non-allergenic. One of its most unique characteristics is its high protein content, providing over 14 grams of protein in a single cup. It is also rich in lysine and methionine, two essential amino acids commonly lacking in grains, as well as a lengthy list of minerals such as calcium, iron, magnesium, and zinc. Because of it’s high mineral content, Amaranth helps support the immune system.
It also can help reduce inflammation in the body if used to replace wheat and gluten. For a quick and easy Amaranth recipe, bring 2? cups of water or broth to a boil and add one cup of Amaranth seeds. Lower heat to medium-high and cook about 20 minutes, until the seeds are tender. If desired, add a little turmeric or chopped ginger root. Amaranth can also be sprouted as you would any other seed.
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