Do you want to know everything about amaranth? Do you wonder about its advantages in the kitchen? Alain Darroze enlightens you on the virtues of this plant that many do not dare to cook because they ignore its nutritional value. Others just don't know how to go about it. Thanks to the advice of our guest, you will abandon all apprehension, and know the procedure to follow to decorate your dishes with its seeds and leaves.
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The origins of amaranth
Amaranth is a plant that comes from Mexico. Thanks to its protein-rich seeds, it was revered by the Aztecs and Incas who were convinced that it possessed miraculous powers. Amaranth is commonly found in the wild, and is classified as a weed.
The seeds of amaranth are very rich in proteins and thus constitute a real nutritional richness. They also carry essential minerals such as calcium, iron, magnesium, potassium, copper, manganese, phosphorus and selenium.
Although interesting, the leaves of amaranth are often neglected in favor of its seeds and panicle. Also very rich in nutritional terms, they are consumed all over the world, particularly in Madagascar and Reunion Island where they are cooked like spinach for example. Like its seeds, the leaves of amaranth contain nutritional elements such as proteins, iron, calcium ... but also vitamin C and beta-carotene.
A tip for cooking amaranth
If you want to cook it, it is advisable to cut it directly at the level of the stem, otherwise it will be damaged. Amaranth is a delicate plant that does not resist all handling.
Amaranth therefore has significant nutritional advantages, beneficial to pregnant women, the elderly and growing children. It can be very surprising in the culinary field, both in terms of its seeds and its leaves. Forget your apprehensions, and don't hesitate to include this plant in your dishes! Find the video All about amaranth on Minutefacile.com. Produced by Minute Facile.