Amaranth Millet

Amaranth millet- also known as rajgira and ramdana. These are versatile group of grains which are rich in protein and fibre. This Millet also helps in fighting greying and hair loss.

Amaranth also lowers cholesterol levels & cardiovascular disease risk. It is also high in Calcium, vitamins, and other minerals. Amaranrh is classified as pseudocereal as it is typically not a cereal like wheat and oats but contain same set of nutrients and used in similiar way.

Scientific name-Amaranthus viridis
Common name- slender amaranth , green amaranth , Rajgira and ramdana

Cultivation- There are about 75 species in the genus amaranth and it has been cultivated for about 8000 years . Many species of amaranth grain are hardy plants, showing resistance to changes in pH, salt content, environment, temperature, and drought. Amaranth grains have genetic diversity and adaptive ability.
species native to the United States and is considered a weed in the Northeast, Nebraska and Great Plains, South, and West. The name derives from the plant’s tendency to sprout where hogs are pasture-fed. Although both its leaves and its seeds are edible, pigweed amaranth has not been cultivated as a food crop.

Nutritional content of amaranth per 100g
Carbohydrates—-65 g
Dietary fibre———–6.7g
Amaranth is packed with manganese, exceeding your daily nutrient needs in just one serving. Manganese is especially important for brain function and believed to protect against certain neurological conditions. It’s also rich in magnesium, an essential nutrient involved in nearly 300 reactions in the body, including DNA synthesis and muscle contraction.

Nutritional benefits of amaranth:

•NATURALLY GLUTEN FREE: Amaranth is a good option for people with Celiac disease, a condition in which an immune system reaction to wheat gluten can damage the small intestine.
•HIGH IN PROTEIN :Amaranth is one of the richest plant forms of protein available. The protein is easily absorbed by the body and contains all amino acids — even lysine, which is often missing from cereal grains. Studies have shown that, in the plant kingdom, amaranth proteins are among the most similar to animal proteins.
• RICH IN ANTIOXIDANTS- Amaranth is rich in antioxidants, including gallic acid and vanillic acid. Antioxidants help fight free radicals, which are damaging byproducts of normal cellular activity, helping to reduce everything from signs of aging to heart disease.
• MAY LOWER CHOLESTEROL level: cholestrol is a fat like compound found in the body. To much cholestrol can in blood and causes arteries to narrow and might lead to condition called atherosclerosis.
Some animal studies have proved that amaranth have cholestrol lowering properties. Study on chickens showed that amaranth oil decreased total cholesterol level upto by upto 30% and “bad” LDL low density lipoprotein by 70 %.

• HELP IN WEIGHT LOSS: Amaranth contain protein and fibre both of which aid in weight loss.
In a study it was found that a protein rich breakfast decreased the level of ghrelin( a hormone that activates hunger).
Also amaranth moves slowly through gastrointestinal track undigested, helping promote feeling of fullness
•EASES inflammation: some time allergic reactions can lead to inflamation through the production of immunoglobulin E. Studies have showed that amaranth can slow down production of immunoglobulin.

Amaranth is very simple to prepare and can be consumed in many different ways.
Before cooking amaranth you can sprout them by soaking in water for 2 to 3 days it makes them easier to digest and breaksdown antinutrients.
For cooking amaranth combine water to amaranth in ratio 3:1. Heat it until it reaches a boil the shimmer it down for 20 min.
– you can substitute your rice with amaranth.
-you can add them in smoothies to increase protein and fibre content.
-use it in dishes instead of pastas.
-Mix them into soups and stews to increase their thickness.
-Make it into breakfast cereal by mixing them in fruits , nuts and cinnamon.

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