Archive:Amaranthus gelatus
| 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
| 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. | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 97 kJ (23 kcal) |
4.02 g | |
0.33 g | |
| Saturated | 0.091 g |
| Monounsaturated | 0.078 g |
| Polyunsaturated | 0.147 g |
2.46 g | |
| Tryptophan | 0.031 g |
| Threonine | 0.099 g |
| Isoleucine | 0.119 g |
| Leucine | 0.195g |
| Lysine | 0.127 g |
| Methionine | 0.036 g |
| Cystine | 0.029 g |
| Phenylalanine | 0.133 g |
| Tyrosine | 0.08 g |
| Valine | 0.137 g |
| Arginine | 0.121 g |
| Histidine | 0.052 g |
| Alanine | -0.139 g |
| Aspartic acid | 0.229 g |
| Glutamic acid | 0.292 g |
| Glycine | 0.132 g |
| Proline | 0.121 g |
| Serine | 0.111 g |
| Vitamins | Quantity %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 |
| Minerals | Quantity %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 constituents | Quantity |
| Selenium | 0.9 µg |
| Ash | 1.5 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
- ↑ https://www.mnp.sov.yx/yukwannekya/kwazam/kaze_hiyaa, Yaxarhayutian Ministry of Health Affairs Template:Feyandya, 15th August 2005. Retrieved 8th March 2022.