Difference between revisions of "Archive:Amaranthus gelatus"
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Uncooked amaranth grain by weight is 12% water, 65% [[Wikipedia:carbohydrate|carbohydrates]] (including 7% [[Wikipedia:dietary fiber|dietary fiber]]), 14% [[Wikipedia:protein|protein]], and 7% [[Wikipedia:fat|fat]] (table). An 100 g reference serving of uncooked amaranth grain provides {{convert|371|kcal|kJ|order=flip|abbr=off}} of [[Wikipedia:food energy|food energy]], and is a rich source of protein, dietary fiber, [[Wikipedia:pantothenic acid|pantothenic acid]], [[Wikipedia:vitamin B6|vitamin B6]], [[Wikipedia:folate|folate]], and several [[Wikipedia:mineral (nutrient)|dietary minerals]] (table). Uncooked amaranth is particularly rich in [[Wikipedia:manganese|manganese]], [[Wikipedia:phosphorus|phosphorus]], [[Wikipedia:magnesium|magnesium]], [[Wikipedia:iron|iron]], and [[Wikipedia:selenium|selenium]]. Cooking decreases its nutritional value substantially across all nutrients, with only dietary minerals remaining at moderate levels. Cooked amaranth leaves are a rich source of [[Wikipedia:vitamin A|vitamin A]], [[Wikipedia:vitamin C|vitamin C]], [[Wikipedia:calcium|calcium]], and manganese, with moderate levels of folate, iron, magnesium, and [[Wikipedia:potassium|potassium]]. Amaranth does not contain [[Wikipedia:gluten|gluten]]. | Uncooked amaranth grain by weight is 12% water, 65% [[Wikipedia:carbohydrate|carbohydrates]] (including 7% [[Wikipedia:dietary fiber|dietary fiber]]), 14% [[Wikipedia:protein|protein]], and 7% [[Wikipedia:fat|fat]] (table). An 100 g reference serving of uncooked amaranth grain provides {{convert|371|kcal|kJ|order=flip|abbr=off}} of [[Wikipedia:food energy|food energy]], and is a rich source of protein, dietary fiber, [[Wikipedia:pantothenic acid|pantothenic acid]], [[Wikipedia:vitamin B6|vitamin B6]], [[Wikipedia:folate|folate]], and several [[Wikipedia:mineral (nutrient)|dietary minerals]] (table). Uncooked amaranth is particularly rich in [[Wikipedia:manganese|manganese]], [[Wikipedia:phosphorus|phosphorus]], [[Wikipedia:magnesium|magnesium]], [[Wikipedia:iron|iron]], and [[Wikipedia:selenium|selenium]]. Cooking decreases its nutritional value substantially across all nutrients, with only dietary minerals remaining at moderate levels. Cooked amaranth leaves are a rich source of [[Wikipedia:vitamin A|vitamin A]], [[Wikipedia:vitamin C|vitamin C]], [[Wikipedia:calcium|calcium]], and manganese, with moderate levels of folate, iron, magnesium, and [[Wikipedia:potassium|potassium]]. Amaranth does not contain [[Wikipedia:gluten|gluten]]. | ||
Amaranth grain contains [[Wikipedia:phytochemical|phytochemicals]] that are not defined as nutrients and may be [[Wikipedia:antinutrient|antinutrient]] factors, such as [[Wikipedia:polyphenol|polyphenols]], [[Wikipedia:saponin|saponins]], [[Wikipedia:tannin|tannins]], and [[Wikipedia:oxalate|oxalates]]. These compounds are reduced in content and antinutrient effect by cooking. | |||
Revision as of 19:02, 8 March 2022
| Amaranthus gelatus | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Tracheophytes |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| Order: | Caryophyllales |
| Family: | Amaranthaceae |
| Genus: | Amaranthus |
| Species: | A. gelatus |
| Binomial name | |
| Amaranthus gelatus Щирица помръзнена | |
Amaranthus gelatus (Frosted Amaranth IPA: /fɹɔstɪ̈d ˈæməɹænθ/; Amaranthus gelatus, Щирица помръзнена; Yaharan: Template:Feyandya /ˈkɛzɑ ˈɦɪ̈jɑɪ̯/) is a pseudo-cereal grown throughout Lower Boroso as a source of grain and as a leafy green. It is closely related to Amaranthus hybridus, and been domesticated for millennia. Frosted amaranth is called such due to the white wax that forms over its reddish-purple flowers, creating a webbed, frost-like effect. The seeds can be eaten either after being cooked or boiled, or they can be popped in a similar fashion to popcorn. Similarly, the leaves are edible after cooking.
History
Agronomy
Uses
Nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,554 kJ (371 kcal) |
65.25 g | |
| Starch | 57.27 g |
| Sugars | 1.69 g |
| Dietary fiber | 6.7 g |
7.02 g | |
| Saturated | 1.459 g |
| Monounsaturated | 1.685 g |
| Polyunsaturated | 2.778 g |
13.56 g | |
| Tryptophan | 0.181 g |
| Threonine | 0.558 g |
| Isoleucine | 0.582 g |
| Leucine | 0.879 g |
| Lysine | 0.747 g |
| Methionine | 0.226 g |
| Cystine | 0.191 g |
| Phenylalanine | 0.542 g |
| Tyrosine | 0.329 g |
| Valine | 0.679 g |
| Arginine | 1.060 g |
| Histidine | 0.389 g |
| Alanine | 0.799 g |
| Aspartic acid | 1.261 g |
| Glutamic acid | 2.259 g |
| Glycine | 1.636 g |
| Proline | 0.698 g |
| Serine | 1.148 g |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 10% 0.116 mg |
| Riboflavin (B2) | 17% 0.2 mg |
| Niacin (B3) | 6% 0.923 mg |
| Pantothenic acid (B5) | 29% 1.457 mg |
| Vitamin B6 | 45% 0.591 mg |
| Folate (B9) | 21% 82 μg |
| Vitamin C | 5% 4.2 mg |
| Vitamin E | 8% 1.19 mg |
| Minerals | Quantity %DV† |
| Calcium | 16% 159 mg |
| Iron | 59% 7.61 mg |
| Magnesium | 70% 248 mg |
| Manganese | 159% 3.333 mg |
| Phosphorus | 80% 557 mg |
| Potassium | 11% 508 mg |
| Sodium | 0% 4 mg |
| Zinc | 30% 2.87 mg |
| Other constituents | Quantity |
| Water | 11.3 g |
| Selenium | 18.7 µg |
| |
| †Percentages are roughly approximated using US recommendations for adults. | |
Uncooked amaranth grain by weight is 12% water, 65% carbohydrates (including 7% dietary fiber), 14% protein, and 7% fat (table). An 100 g reference serving of uncooked amaranth grain provides 1,550 kilojoules (371 kilocalories) of food energy, and is a rich source of protein, dietary fiber, pantothenic acid, vitamin B6, folate, and several dietary minerals (table). Uncooked amaranth is particularly rich in manganese, phosphorus, magnesium, iron, and selenium. Cooking decreases its nutritional value substantially across all nutrients, with only dietary minerals remaining at moderate levels. Cooked amaranth leaves are a rich source of vitamin A, vitamin C, calcium, and manganese, with moderate levels of folate, iron, magnesium, and potassium. Amaranth does not contain gluten.
Amaranth grain contains phytochemicals that are not defined as nutrients and may be antinutrient factors, such as polyphenols, saponins, tannins, and oxalates. These compounds are reduced in content and antinutrient effect by cooking.