Archive:Amaranthus gelatus

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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

Amaranthus gelatus (Frosted Amaranth; Yaharan: Template:Feyandya /ˈkɛzɑ ˈɦɪ̈jɑɪ̯/; Asakan: Ohu kauió /ˈɘxɯ ˈkɜʊjaʊ/; Qazan: rüle haýar /rʉˈlʲe häˈjar/) 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

Amaranth grain, uncooked
Nutritional value per 100 g (3.5 oz)
Energy1,554 kJ (371 kcal)
65.25 g
Starch57.27 g
Sugars1.69 g
Dietary fiber6.7 g
7.02 g
Saturated1.459 g
Monounsaturated1.685 g
Polyunsaturated2.778 g
13.56 g
Tryptophan0.181 g
Threonine0.558 g
Isoleucine0.582 g
Leucine0.879 g
Lysine0.747 g
Methionine0.226 g
Cystine0.191 g
Phenylalanine0.542 g
Tyrosine0.329 g
Valine0.679 g
Arginine1.060 g
Histidine0.389 g
Alanine0.799 g
Aspartic acid1.261 g
Glutamic acid2.259 g
Glycine1.636 g
Proline0.698 g
Serine1.148 g
VitaminsQuantity
%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
MineralsQuantity
%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 constituentsQuantity
Water11.3 g
Selenium18.7 µg
Percentages are roughly approximated using US recommendations for adults.
Amaranth leaf, raw
Nutritional value per 100 g (3.5 oz)
Energy97 kJ (23 kcal)
4.02 g
0.33 g
Saturated0.091 g
Monounsaturated0.078 g
Polyunsaturated0.147 g
2.46 g
Tryptophan0.031 g
Threonine0.099 g
Isoleucine0.119 g
Leucine0.195g
Lysine0.127 g
Methionine0.036 g
Cystine0.029 g
Phenylalanine0.133 g
Tyrosine0.08 g
Valine0.137 g
Arginine0.121 g
Histidine0.052 g
Alanine-0.139 g
Aspartic acid0.229 g
Glutamic acid0.292 g
Glycine0.132 g
Proline0.121 g
Serine0.111 g
VitaminsQuantity
%DV
Vitamin A equiv.
18%
146 μg
Thiamine (B1)
2%
0.027 mg
Riboflavin (B2)
13%
0.158 mg
Niacin (B3)
4%
0.658 mg
Pantothenic acid (B5)
1%
0.064 mg
Vitamin B6
15%
0.192 mg
Folate (B9)
21%
85 μg
Vitamin C
52%
43.3 mg
MineralsQuantity
%DV
Calcium
22%
215 mg
Copper
8%
0.162 mg
Iron
18%
2.32 mg
Magnesium
15%
55 mg
Manganese
42%
0.885 mg
Phosphorus
7%
50 mg
Potassium
13%
611 mg
Sodium
1%
20 mg
Zinc
9%
0.9 mg
Other constituentsQuantity
Selenium0.9 µg
Ash1.5 g
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.[1]

Seed

The seed, or grain, of frosted amaranth may be boiled as a porridge, popped as a popcorn, or be ground down into flour, which is then used to make flatbreads. As amaranths do not contain gluten, they are unable to form the complex structures required for leavened bread.

Leaf

The leaves of frosted amaranth are extremely versatile, and may be consumed raw, cooked, used in stews, boiled, or any number of other uses.

References

  1. https://www.mnp.sov.yx/yukwannekya/kwazam/kaze_hiyaa, Yaxarhayutian Ministry of Health Affairs Template:Feyandya, 15th August 2005. Retrieved 8th March 2022.