Organic amaranth seeds
Amaranth seeds (Amaranthus) have a rich traditional history of use in different cultures. The Aztecs and the Incas used these seeds in religious rituals and ceremonies, as well as in traditional medicine because of their medicinal properties. Amaranth’s pale flowers were used as a dye and its cultural significance was often linked to themes such as immortality and endurance. These seeds are valued in some traditional dishes and cultural practices, but their worldwide recognition as a nutritious and versatile ingredient has led to their integration into modern culinary trends.
Amaranth seeds are small but very nutritious. They are rich in protein, fibre, vitamins and minerals.
Benefits:
Nutrient-rich: amaranth seeds are the best source of iron, magnesium, calcium and phosphorus. They also contain B vitamins, especially folates, which are important for overall cell health.
High-quality protein: amaranth seeds are one of the few plant sources that provide all the essential amino acids the body needs. It’s a great option for vegetarians and vegans.
Digestive health: the fibre in amaranth seeds aids digestion, promoting regular bowel movements and preventing constipation.
Antioxidant properties: amaranth seeds contain antioxidants such as vitamins C and E, which help to protect the body against harmful free radicals and oxidative stress.
Attention! Oxalates: amaranth seeds contain oxalates, which may contribute to kidney stones in people with a history of kidney stones. People who are prone to kidney stones should consume amaranth seeds in moderation and drink plenty of water to reduce the risk. Allergy: Some people may be allergic to amaranth.
Usage:
Amaranth seeds can be cooked like rice or quinoa. First rinse them, then mix with water or broth and simmer until they become soft. They can be used as a base for salads, steaks or served as a side dish.
Preparation: rinse the amaranth seeds under running water. Take one part amaranth to two parts water and boil over a gentle heat for about 35 minutes, then leave to stand for about 15 minutes.
