Amaranth groats - groats made from amaranth (shiritsa), the oldest cereal crop of Mesoamerica , which was grown by the Aztecs . Historians call it “Aztec wheat” and “Inca bread”. [1] To date, the following species of the Amaranth genus have been cultivated as a grain crop: tailed amaranth ( Amaranthus caudatus ), and . Along with buckwheat and quinoa it belongs to the group of pseudo-grains.
Groats are rich in lysine and are characterized by high quality protein . In its raw form, amaranth is inedible to humans [2] . Amaranth obtained from fruits.
History
Amaranth for 8 thousand years was one of the main crops of South America and Mexico (" Aztec wheat", " Inca bread") along with legumes and corn .
In the work “ The General History of the Affairs of New Spain ” (1547-1577), Bernardino de Sahagun , based on information from the Aztecs on the properties of plants, provided various information about amaranth ( Amaranthus panicathus ), in particular:
One of the herbs that are boiled is called a wauquilitil, which is a quinoa. She is bright green, she has thin and tall stems and wide leaves. The stalks of this grass are called outley; the seed is called exactly the same. This herb is boiled with salt so that [it can be] eaten, [and] it smells of white mari. Water is squeezed out, tamali are made from it, called quiltamally, and tortillas are also made. It is ubiquitous and eaten a lot. She is like white gauze in Spain.
- [3]
The Incas and Aztecs considered amaranth sacred and used it in their rituals. For this, the Spanish conquerors called him the "plant of the devil." With the Christianization of the Indians, the cultivation of this culture practically came to naught [4] . In Mexico, they continue to cultivate it in order to obtain raw materials for the manufacture of sweets alegría (lit. “happiness”).
In Asia, amaranth is popular among the hill tribes of India , Pakistan , Nepal and China as a grain and vegetable crop.
Nutritional Value
Amaranth grains contain up to 16% protein , 5–6% fat , 55–62% starch , pectins , micro and macro elements . Amaranth protein is twice as good as wheat protein in lysine content. The basis of fat is unsaturated fatty acids ( oleic , linoleic , linolenic ); the lipid fraction contains up to 10% squalene .
Amaranth grain products taste and aroma reminiscent of nuts ; they are very nutritious. More than half of the amaranth proteins are albumin and globulin with a balanced amino acid composition.
Amaranth starch is characterized by increased swelling , viscosity and gelation . It is used in the production of dairy products , confectionery , beer and in other technologies.
18 sterols were found in the leaves and stems of amaranth. The leaves also contain vitamins (B, C, E), proteins , carbohydrates , flavonoids ( quercetin , trefoline , rutoside ), a large amount of minerals.
In the markets of North and South America, China and Southeast Asia, you can find more than 30 types of products from amaranth: vermicelli , pasta , chips , biscuits , muffins , waffles , drinks , baby mixes . Natural pigments from the peel of the seeds give sauces and drinks a beautiful dark color and a pleasant taste.
Young amaranth leaves are similar to spinach and are used both fresh and for cooking hot dishes. Dried leaves are also used for food.
Notes
- ↑ Amaranth oil . Date of treatment December 22, 2018.
- ↑ All About Amaranth . USA Emergency Supply .
- ↑ Sahagun, 2013 , p. 92-93.
- ↑ Chilies to Chocolate: Food the Americas Gave the World - Google Books
Literature
- Bernardino de Sahagun . General story of the affairs of New Spain. Books X — XI: The knowledge of asteks in medicine and botany / Ed. and per. S. A. Kuprienko . - K .: Vidavets Kuprіnko S.A., 2013 .-- 218 p. - (Mesoamerica. Sources. History. Man). - ISBN 978-617-7085-07-1 .
- Amaranth: Modern Prospects for an Ancient Crop - NRC, National academy press, 1984
- Terentyeva E. Amaranth - a plant of the past and future // In the world of plants. - 2003. - No. 10 .
- Zheleznov A.V. Amaranth - bread, sight and medicine // Chemistry and Life. - 2005. - No. 6 . - S. 56–61 .
- Strizhev A. Amaranth // Science and life. - 1979. - No. 11 . - S. 159-160 .