AMARANTHOptimal Nutrition Dates
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MILD & EARTHY
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NUTRITIONAL VALUEThe leaf contains a healthy amount of vitamin C. Amaranth is rich in potassium, vitamins C, K, and E, zinc, manganese, beta-carotene, calcium, iron, and copper.
Amaranth is used for ulcers, diarrhea, and swollen mouth and throat. It is also used to treat high cholesterol. There is interest in using amaranth for high cholesterol because research in animals suggests that it may be able to lower “bad” LDL cholesterol, while raising “good” HDL cholesterol. How does it work?Amaranth is astringent and may work for some conditions by reducing swelling and inflammation.
Storage/Shelf LifeAmaranth will keep 5-7 days when stored in a container with a paper towel in the refrigerator. Use immediately for the best quality and flavor.
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Ethnic/Cultural Info
The entire amaranth plant has been used for thousands of years in Central and South America, and today top chefs are using the small microgreen version to enhance the visual appeal of their culinary dishes. Red Amaranth continues to be a popular microgreen because of its bright color and with the belief that consumers eat with their eyes before they eat with their stomach, Red Amaranth adds contrasting and aesthetically pleasing colors to dishes to elevate the dining experience.
Geography/History
Amaranth is native to the Americas, specifically Peru where it was domesticated between 6,000-8,000 years ago. The smaller version of the plant, Amaranth Microgreens, are generally grown in greenhouses as it requires consistency in temperature and performs well under controlled but very warm growing conditions.
The entire amaranth plant has been used for thousands of years in Central and South America, and today top chefs are using the small microgreen version to enhance the visual appeal of their culinary dishes. Red Amaranth continues to be a popular microgreen because of its bright color and with the belief that consumers eat with their eyes before they eat with their stomach, Red Amaranth adds contrasting and aesthetically pleasing colors to dishes to elevate the dining experience.
Geography/History
Amaranth is native to the Americas, specifically Peru where it was domesticated between 6,000-8,000 years ago. The smaller version of the plant, Amaranth Microgreens, are generally grown in greenhouses as it requires consistency in temperature and performs well under controlled but very warm growing conditions.