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Amaranth - Wikipedia Amaranthus is a cosmopolitan group of more than 50 species which make up the genus of annual or short-lived perennial plants collectively known as amaranths Some names include "prostrate pigweed" and "love lies bleeding" [1][2] Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants [3]
What Is Amaranth? How to Buy, Cook, and Eat It - Martha Stewart What Is Amaranth? Amaranth is the seed of the amaranth plant, which is native to South America It's a type of pseudocereal (like quinoa) as it is eaten and consumed like a grain The seeds are light brown and extremely tiny, about 1 to 1 5 millimeters wide
What Is Amaranth? - The Spruce Eats Amaranth is an ancient grain that is similar to quinoa The small, light tan colored seed is cooked similarly to rice and oats and eaten as a pilaf or porridge Amaranth is also ground into a flour and used in baking, particularly in recipes that are gluten-free
What Is Amaranth Good For? 7 Health Benefits - MedicineNet Amaranth is a plant with several benefits It is native to Mexico and Central America The leaves and seeds of this plant are edible and provide various nutritional benefits Amaranth was used as a staple food by the Aztecs in the past
7 Reasons to Eat Amaranth Greens Instead of Kale Amaranth leaves are a significant source of dietary fiber, which makes them helpful in reducing constipation While you must massage or cook kale to improve digestibility, amaranth is easier to digest than other leafy greens
What is Amaranth? How to Plant, Grow, and Harvest Amaranth Greens Amaranth is an ancient grain that comes from the amaranthus family of plants It is technically a pseudocereal, meaning it is not technically a cereal grain but can be used similarly to grains Its seeds are much smaller than traditional cereals and have a mild, nutty flavor
What is Amaranth? History, Benefits, and Uses - Food Revolution Network Amaranth is a group of more than 60 distinct species of grains that humans have cultivated for about 8,000 years Most of these species are native to Central and South America, where they traditionally served as staple crops for the Incan, Mayan, and Aztec civilizations