What is amaranth flour made from? Amaranth seed flour: benefits and harms: how to take. Amaranth flour during lactation and pregnancy

Recently, the range of flour products has expanded significantly. Of particular interest is amaranth flour, which does not contain gluten.

Flour is produced from an ancient cereal crop from a plant called amaranth. The grains are easily digestible and valued for their significant protein content. The composition includes many vitamins and useful elements.

Composition and calorie content of amaranth flour

Amaranth flour is significantly superior to other types of flour in terms of the content of amino acids, antioxidants and minerals.

Contains:

calcium;
protein – 16%, including essential amino acids more than 30%;
phosphorus;
fat – 15%, of which omega-6 polyunsaturated fatty acids make up half;
magnesium;
vitamins;
iron;
potassium;
copper.

100 g of product contains 298 kcal.

Amaranth flour: benefits and harms

Vegetarians have appreciated the benefits of amaranth flour, but people who follow a healthy diet are also beginning to pay attention to this product. It has long been proven that amaranth grains have a beneficial effect on the body.

The amino acids included in the product help maintain normal cholesterol levels, while at the same time lowering “bad cholesterol” in the blood.
It will help remove accumulated waste and toxins from the body.
Can be consumed by people who suffer from gluten intolerance, as the flour does not contain gluten and does not cause allergies.
Helps to better absorb calcium, which enters the body with food. Therefore, it is recommended for osteoporosis.
Rich in carbohydrates. Helps normalize blood sugar levels.
Regular use of flour will help keep your weight under control.
When consumed, intestinal motility increases due to plant dietary fiber. The digestion process improves.
Thanks to its fiber content, it helps relieve constipation.
Helps normalize the menstrual cycle.

It is useful for people who have weakened immune systems, pregnant and lactating women.

Before use, the product must be subjected to heat treatment. When raw, it interferes with the absorption of nutrients.

How to take for health

The product is often consumed in the form of tea. To do this, pour boiling water (5 liters) over dry ground leaves to flour (1.5 cups). Then leave for a day.

The prepared drug is taken in a mug before meals (half an hour). Drink three times a day. If you give the drug to children, then reduce the dose by half.

Recipes for cooking with amaranth flour

If you want to make healthy homemade baked goods, try the recipes below.

Pancakes made from amaranth flour

Ingredients:

amaranth flour – 210 g;
baking powder - 1 teaspoon;
sugar – 2 tbsp. spoons;
eggs – 2 pcs.;
vegetable oil – 2 tbsp. spoons;
salt - a pinch;
milk – 510 ml.

Preparation:

Using a whisk, beat the eggs until lightly foamy. Sweeten. Add salt. Mix. Pour in milk. Stir.
Add flour. Beat and add baking powder. Pour in the oil and stir.
Heat the frying pan. Scoop out the prepared mixture with a ladle. Pour into the bowl. Fry.

Homemade cookies

Treat yourself to healthy baked goods by making cookies from amaranth flour. The dessert tastes like shortbread cookies.

Ingredients:

baking powder - 0.5 teaspoon;
butter – 45 g;
sugar – 80 g;
amaranth flour – 110 g;
vanilla sugar – 1 teaspoon;
corn starch – 65 g;
egg – 1 pc.

Preparation:

Pour starch into flour. Stir and sift. Add baking powder.
Chop the butter. Throw the resulting small pieces into the dry mixture. Grind. It should be crumbly.
Pour the egg into the sugar and add vanilla sugar. Beat. Pour into crumbs. Stir and knead. The result will be a dough that is soft to the touch. Cover with a bag and leave on the table for a quarter of an hour.
Take a rolling pin and roll out the dough. The thickness should be no more than a centimeter. Cut out the blanks.
Place on a baking sheet. Bake for a quarter of an hour. Oven mode 180 degrees.

Pasta made from amaranth flour

Anyone can make pasta from amaranth flour in their kitchen.

Ingredients:

amaranth flour – 2 mugs;
egg – 2 pcs.;
water.

Preparation:

Pour the eggs into the flour. Mix. Take a large spoon and add one at a time to the flour mixture. Knead. The dough should be strong, but not sticky.
Roll. You should get a very thin cake. Roll into a roll and cut into thin slices.
Unwind the resulting blanks. Dry.

How to make bread

Bread made from amaranth flour must be prepared with the addition of wheat.

Ingredients:

water – 360 ml at room temperature;
amaranth flour – 210 g;
sugar – 1 tbsp. spoon;
olive oil – 25 ml;
yeast – 15 g;
wheat flour – 410 g;
salt - a pinch.

Preparation:

Pour yeast into sugar. Pour in half the specified amount of water. Add a third of the wheat flour. Stir. Set aside for a quarter of an hour.
Add the remaining wheat flour and amaranth flour. Knead the dough by pouring in the remaining water. Add oil and add salt. Knead. The result will be a fluid mass. Set aside for a couple of hours. The mass will double.
Cut the mass into two parts. Roll into loaves. Transfer to a baking sheet. Leave to rise for two hours.
Place in a preheated oven and bake for half an hour. 195 degree mode.

Drink with amaranth flour

Based on the plant, you can prepare not only baked goods, but also various healthy drinks. They will help quench your thirst and improve your health. Apple juice is rich in iron, sugars, and pectin. If you supplement it with vitamins and beneficial substances contained in amaranth flour, you will get a drink that will help cleanse, nourish and rejuvenate the body.

Ingredients:

apple – 1450 g;
amaranth flour – 4 tbsp. spoons for 2 mugs of juice.

Preparation:

To prepare, you will need a juicer. Squeeze juice from apples.
Add flour in required quantity. Stir.

Ingredients:

cane sugar - 1 teaspoon in the dough;
amaranth flour – 75 g;
dates – 110 g;
organic soda – 1 teaspoon;
raisins – 55 g;
cane sugar - 1 teaspoon for sprinkling;
butter – 190 g;
Himalayan salt - a pinch;
rye flour – 75 g;
egg – 3 pcs.;
vanilla essence – 1 teaspoon;
wheat flour – 75 g.

Preparation:

Grind dates in a blender. The result should be a mousse-like mass.
The oil will need to be at room temperature. Pour in the eggs. Sweeten. Sprinkle with salt. Add essence and soda. Beat. Mix with dates.
Add flour. First amaranth, then wheat. Add as much rye as the dough takes. The result should be a thick, but not thick mass.
Add raisins. Knead. Place in prepared molds and sprinkle with sugar.
The oven must be preheated (160 degrees). Place the blanks.
Bake for a quarter of an hour, then increase the setting to 175 degrees, and simmer for half an hour.

The benefits and harms of amaranth flour are due to the content of microelements, beneficial amino acids, and polyunsaturated fatty acids, the properties of which are widely known. It only recently appeared on store shelves, but has already become popular among those who monitor their health. It is recommended for those who follow a gluten-free diet.

How and from what is amaranth flour made?

It is obtained from a representative of the family of the same name - amaranth caudate. For the first time as a crop, it began to be cultivated on the North American continent by the ancient people - the Aztecs, who knew about its benefits. The Aborigines consumed cereals made from amaranth grains and ground them to make bread.

Europeans called the unfamiliar culture “wheat of the Aztec people”, “bread of the Incas”. Its properties are still of interest to scientists. Currently, amaranth has spread as a weed throughout Europe and Asia. In Russia, the plant does not ripen, so flour is an imported product. Production on an industrial scale is carried out in North and Central America and India.

Amaranth is a beautifully flowering tall plant whose leaves and seeds have many benefits. Very small flowers are collected in long cherry-colored panicles, hanging down picturesquely. In the fall, seeds are formed in them, which are then used for grinding. Each plant produces more than 500,000 grains. True, they are quite small: 2.5 thousand seeds per 1 g.

Composition and calorie content of amaranth flour

Why has it become popular recently, is there any harm from using it? These questions will be answered by comparing the product with its wheat counterpart, from which most baked goods are made.

Attention! Amaranth products are not cheap, so it is especially important to buy a product of good quality.

The composition includes proteins, fats and carbohydrates. Depending on the quality of flour, proteins are contained in quantities from 9 to 13 g per 100 grams, which is close to that of wheat. But their set of amino acids is different.

For example, powder made from amaranth grains contains 2 times more of the essential amino acid lysine than wheat. Lysine is not synthesized by the human body, but tends to participate in metabolism. Most of the proteins in amaranth are globulins and albumins, the benefits of which have been proven for a long time.

There are slightly more carbohydrates in wheat flour, which also indicates the benefits of amaranth flour (the indicator ranges from 61 g to 68 g per 100 g of substance), calorie content - 344 kcal. And there is 2 times more fat than in our usual one. But there is no harm from them.

Important! The basis of the fats contained in this substance is mostly unsaturated fatty acids, the beneficial properties of which are known to everyone. They, in turn, consist of 10% squalene.

What are the benefits of amaranth flour?

The benefits of amaranth seed flour are due to the following beneficial features:

High content of amino acids, primarily lysine. It, in combination with other amino acids, prevents the formation of harmful substances that cause blockage of blood vessels. Lysine is involved in protein synthesis, and since it is not synthesized by the body, its supply must be maintained with food.
Squalene is useful because it is involved in regulating cholesterol levels. Scientists have discovered its ability to protect cells from the effects of toxins that cause harm by poisoning the body.
Amaranth flour can be used to treat patients with celiac disease, that is, those who suffer from gluten intolerance. It is known that it is found in both wheat and rye flour. Gluten causes irreparable harm to patients with such digestive disorders. This substance does not contain gluten.

The benefits of amaranth flour for the body are due to the high content of microelements, vitamins and other substances, the properties of which have been proven by scientists and nutritionists.

Amaranth flour during pregnancy and breastfeeding

During pregnancy, it is useful to add it to food due to its increased amino acid content. They play an important role in metabolism, formation and development of the fetus.

Amaranth flour is useful for children. When breastfeeding, you can eat baked goods made from this component or add it to vegetable soups, purees, and main courses.

The harm from this unique product, like an allergy to amaranth flour, has not yet been identified.

Amaranth flour for weight loss

Amaranth flour is recommended on the Dukan diet; it is part of the approved products. Its benefits are due to the increased protein content and the complete absence of gluten. That is, it has the properties that are recommended for this diet.

Comment! Baking from this ingredient does not promote weight loss, but tends to maintain stable weight after any diet.

How to use amaranth flour

Not everyone has heard about the existence of this useful product, so many do not know how to use it.

Amaranth flour has a bright nutty flavor that is transferred to dishes.

Can be used in its pure form when baking baked goods. This product can be mixed with regular flour in a 1:1 ratio, then the baked goods will be soft and fluffy.

It can also be added to sauces.

Is amaranth flour good for diabetes?

Since metabolic disorders are observed in diabetes mellitus, patients are first recommended to eat products that have the beneficial ability to restore this lost property.

Important! Ground amaranth grains will not harm anyone who has a metabolic disorder, since they do not contain gluten.

The use of amaranth flour in cosmetology

This ingredient is used in the preparation of facial cosmetics. Masks are useful for those who want to restore lost skin youth.

Amaranth flour face mask:

2 tablespoons of amaranth grains powder;
1 tablespoon sour cream;
1 drop of vitamin E oil solution.

Application:

Mix everything until smooth.
Apply the mixture to a cleansed face.
After 20 minutes, rinse with cold water.

This mask is good for restoring aging skin: it will restore freshness to the face and smooth out wrinkles.

What can be prepared from amaranth flour?

From this product you can prepare:

bread;
cupcakes;
pancakes and pancakes;
fruit charlotte;
cookie;
cake layers;
pita.

It will be beneficial if you add it instead of wheat when preparing cheesecakes, casseroles, cutlets, and sauces.

Harm of amaranth flour and contraindications

The dietary product brings significantly more benefits than harm to the body. But, like any other product, it has contraindications.

If you have kidney, liver or gallbladder diseases, or any chronic disease, you should consult a doctor before use.

If you have hepatosis, amaranth flour should be used with caution.

Conclusion

The benefits and harms of amaranth flour have been scientifically proven and substantiated by many years of its use as food by residents of India and Mexicans. The uniqueness of the product is confirmed by the presence of amino acids and light polyunsaturated fats, which are useful for both young children and the elderly.

A nutritionist talks about the benefits:

The homeland of amaranth, which is one of the oldest grain crops on Earth, is considered to be Central and South America. Before the discovery of America by Columbus, the seeds and green leaves of amaranth, along with maize and beans, were the main food of ancient Indian tribes (which is why this plant also received other names - “sent from God,” “Aztec wheat” and “Inca bread”). Among the ancient Greeks, amaranth was considered a symbol of immortality (translated from Greek, amaranth means “unfading flower”), and in ancient Chinese medicine this plant was used as a remedy that gives youth and longevity.

The Aztecs, who have long revered the sacred and magical power of amaranth, widely used this plant in ritual ceremonies, and consumed it as food to increase vital energy and physical endurance, strengthen the body and spirit.

Currently, more than 90 varieties of amaranth are grown in America, Asia and Africa. In our country, amaranth has long been known as a garden weed - amaranth. But in recent decades, the special cultivation of decorative, food and fodder varieties of amaranth has become quite widespread in Russia.

Thanks to its high nutritional value, unique therapeutic and prophylactic properties and high yield, amaranth is recognized by experts of the UN Food and Agriculture Commission as the most promising grain crop of the 21st century.

Application of amaranth

The products of processing of amaranth seeds are quite diverse - these are amaranth oil, amaranth flour, starch and cereals, as well as the substances lysine and squalene obtained from this plant, which are most widely used in the pharmaceutical and cosmetic industries.

Amaranth seeds and flour in the culinary world in many countries are most often used in the manufacture of a variety of homemade baked goods (buns, pies, cakes, cookies, gingerbreads, etc.), used in canning vegetables, and also used as a nutritious vitamin and protein supplement to various vegetarian dishes. and dietary dishes. Amaranth leaves also find wide culinary use - they are added to salads, casseroles and omelettes.

Amaranth greens and silage made from it have long been successfully used in the production of valuable, environmentally friendly agricultural feed.

Composition of amaranth flour

Amaranth flour has high nutritional value and a unique biochemical composition(in particular, in terms of the content of essential amino acids, powerful antioxidants and minerals, flour obtained from amaranth grains is many times superior to most cereals traditionally grown in Russia - wheat, rice, soybeans, corn, etc.).

Amaranth grains contain up to 16% protein(consisting of more than 30% essential amino acids), up to 15% fat(50% of which is Omega-6 polyunsaturated fatty acid), and about 9-11% dietary fiber (fiber). Amaranth seeds also contain a very high content vitamins (E, A, B1, B2, B4 (choline), C, D), very important for the human body macro- and microelements (iron, potassium, calcium, phosphorus, magnesium, copper, etc.), as well as other biologically active substances that determine the various therapeutic and prophylactic properties of amaranth flour ( squalene, phytosterols, phospholipids and etc.).

In the almost perfectly balanced protein composition of amaranth flour, characterized by a high content of essential amino acids, the leading places are occupied by the amino acids lysine, methionine and tryptophan, which are necessary for the normal functioning of the human body.

It is worth noting that Amaranth grain contains 30 times more lysine than wheat grain. This most important essential amino acid, which has a pronounced antiviral property, is necessary for the full growth of the human body and the coordinated functioning of the heart, takes an active part in the process of hematopoiesis, protein and lipid metabolism, and the natural synthesis of hormones, enzymes, and antibodies. Stimulating the process of collagen production and improving the absorption of calcium from the blood, lysine also promotes the rapid restoration of damaged skin, cartilage, bone and other types of connective tissue (in this regard, lysine-based preparations are often used during the rehabilitation period after surgery or sports injuries).

Amaranth flour is also not inferior to wheat products in terms of content methionine- an essential amino acid that prevents fatty liver hepatosis and takes an active part in protecting the body from the harmful effects of heavy metal salts and radiation exposure.

Amino acid tryptophan, which amaranth flour is rich in, is an important participant in energy and protein metabolism, the process of hematopoiesis, the natural synthesis of growth hormone, insulin, vitamin B3, melatonin and the “happiness hormone” serotonin - a substance with a pronounced antidepressant effect, promoting a good mood and sound sleep.

The uniqueness of amaranth flour is also due to the high content in its composition of two of the strongest natural antioxidants - squalene (up to 8%) and vitamin E (up to 0.2%), present in amaranth flour in a particularly active, tocotrienol form.

It is worth noting that amaranth flour is the undisputed leader among all plant foods in terms of squalene content, a substance famous primarily for its powerful immunostimulating, antitumor and wound-healing properties.

Squalene, which is a constituent component of skin cells, subcutaneous fat and sebaceous glands, promotes the active saturation of organs and tissues with oxygen, reduces the level of cholesterol in the blood, activates metabolic processes, promoting the rapid healing of damage to the skin and mucous membranes, inhibits the growth of cancer cells (due to its powerful destructive effect on carcinogens and free radicals), and also prevents the harmful effects of radioactive radiation on the human body. In addition, squalene plays an important role in the natural synthesis of sex hormones and has a pronounced bactericidal and antifungal effect.

Amaranth flour contains: vitamin E, which has a very strong antioxidant effect on the human body (amaranth grains contain vitamin E in a rare tocotrienol form, the antioxidant activity of which is more than 45 times higher than that of the standard tocopherol form of vitamin E, which is most often found in nature).

Vitamin E, which enhances the effectiveness of other antioxidants contained in amaranth flour (vitamins A and C, squalene), has a pronounced immunostimulating, anti-inflammatory and wound-healing effect, significantly improves the functioning of the cardiovascular system (reduces cholesterol levels in the blood, normalizes blood pressure and blood clotting, strengthens blood vessels), and also plays a key role in the functioning of the reproductive system (has a beneficial effect on the process of spermatogenesis, the function of the female gonads).

Present in amaranth flour vitamin A, as well as vitamin E and squalene, significantly strengthens the immune system, and in addition, has a beneficial effect on the condition of the organs of vision and promotes the effective regeneration of damaged skin tissue and mucous membranes.

Amaranth flour is also a rich source vitamin D, helping to increase immunity and strengthen bone tissue.

Contained in amaranth flour vitamins B1 and B2 take an active part in the natural synthesis of hemoglobin and sex hormones, play an important role in carbohydrate, fat, protein, energy and carbohydrate metabolism, helps improve the functioning of the nervous, muscular endocrine and digestive systems, normalize the functioning of the thyroid gland, help strengthen the immune system, improve vision and beneficial affect the condition of the skin, nails and hair.

Amaranth flour also has a fairly high concentration vitamin B4 (choline). This substance is part of lecithin, which is a structural component of nerve fibers and brain cells. Choline has a beneficial effect on the functioning of the central and peripheral nervous systems, improves memory and mental abilities of a person, helps reduce cholesterol levels in the blood, and also participates in the natural synthesis of phospholipids, which prevent fatty liver hepatosis.

Flour obtained from amaranth grains also has a high content of macro- and microelements that are essential for the human body - iron, potassium, phosphorus, calcium, magnesium and copper (it is worth noting that in terms of the concentration of iron, potassium and copper, amaranth flour is many times higher than flour from wheat). Iron and copper play an important role in the synthesis of the blood protein hemoglobin, potassium and magnesium are necessary for the smooth functioning of the heart and blood vessels, phosphorus and calcium are necessary for the normal functioning of the muscular system, as well as for the full formation and effective regeneration of bone and cartilage tissue.

Amaranth flour is also an excellent source of phytosterols (“plant hormones”), which have immunostimulating, anti-inflammatory and bactericidal properties, helping to reduce the level of “bad” cholesterol in the blood and reduce the risk of developing type II diabetes. Phytosterols in the human body take an active part in the natural synthesis of various hormones, bile acids and provitamin D. In official medicine, phytosterols are often used as part of the prevention and complex therapy of prostate diseases, cancer and cardiovascular diseases.

The healing properties of amaranth flour and its use in the prevention and treatment of various diseases

Amaranth flour is not only a valuable biologically active food product, but also has a general strengthening and healing effect on the human body due to a complex of various therapeutic and prophylactic properties (immunostimulating, antitumor, anti-inflammatory, bactericidal, wound-healing, antiviral, antifungal properties) .

Regular consumption of amaranth flour, which helps strengthen the immune system and effectively cleanses the human body of toxins, waste, radionuclides and heavy metal salts, can bring tangible benefits in prevention and as part of complex treatment:

Diseases of the digestive system (gastritis, gastroduodenitis, constipation, dysbacteriosis, stomach and duodenal ulcers, colitis, enterocolitis, fatty liver, hepatitis, cirrhosis). The composition of amaranth flour includes substances that normalize the acidity of gastric juice and enhance the secretory function of the stomach and intestines (vitamins B1 and B2), have an anti-inflammatory and wound-healing effect on the mucous membranes of the gastrointestinal tract, and also prevent the development of inflammatory processes in the liver, gall bladder and biliary tract (vitamins A, E, C, magnesium, squalene, Omega-6 linoleic acid, phytosterols). Also, amaranth flour contains a high content of choline, phospholipids and methionine - substances that normalize the process of bile secretion and prevent fatty infiltration of the liver. Due to its high fiber content, amaranth flour also helps eliminate constipation, normalize the balance of beneficial intestinal microflora and cleanse the gastrointestinal tract of harmful wastes and toxins.
Diseases of the cardiovascular system (atherosclerosis, arterial hypertension, heart failure, coronary heart disease, angina pectoris, thrombophlebitis, varicose veins, heart attack, stroke). Vitamin E, squalene, phospholipids, choline, magnesium and phytosterols contained in amaranth flour help reduce the level of “bad” cholesterol in the blood, thereby preventing the formation of dangerous atheromatous plaques on the walls of blood vessels. Vitamin E in combination with vitamin D, magnesium and squalene also normalizes blood clotting, increases the elasticity of blood vessels, and also has a vasodilating effect (helping to reduce high blood pressure) and prevents the development of inflammatory processes in the circulatory system. Potassium, calcium and phosphorus, which amaranth flour is especially rich in, play an important role in regulating the rhythm, strength and speed of contractions of the myocardium (heart muscle) - you can learn more about the mechanism of action of these macroelements on the cardiovascular system in the article “Balm for the heart and vessels "Schuster".
Anemia (anemia). Amaranth flour is a rich source of substances that are actively involved in the synthesis of the blood protein hemoglobin, the main function of which is to transport oxygen from the lungs to the heart, brain and other organs of the human body (such substances include iron, copper, vitamins C and B2, amino acid lysine).
Obesity and diabetes. The fiber contained in amaranth flour slows down the absorption of carbohydrates and fats, thereby helping to stabilize blood sugar levels. Reduces insulin levels and vitamin E, the high content of which this herbal product is distinguished by. Thanks to choline, phytosterols and squalene, amaranth flour effectively improves fat metabolism. And, in addition, amaranth flour contains substances that play a direct role in the process of natural production of insulin by the pancreas (magnesium and the amino acid tryptophan).
Oncological diseases(amaranth flour is a source of the strongest immunostimulating natural antioxidants (squalene, vitamins E, A and C), neutralizing free radicals and carcinogens - substances that can cause the development of malignant cancer tumors (as scientific research shows, squalene, which is part of amaranth flour, exhibits the greatest antitumor activity for oncological diseases of the skin, breast and intestines). Cancer patients undergoing antitumor chemotherapy are recommended to include amaranth flour and products based on it in their daily diet.
Diseases of the female and male reproductive system. Regular consumption of amaranth flour, rich in vitamin E, necessary for the full functioning of the gonads, phytosterols, squalene and B vitamins, which help normalize hormonal balance, is very useful for erectile dysfunction (impotence), prostate diseases, male and female infertility and various gynecological diseases (uterine erosion, ovarian cyst, fibroids, inflammation of the appendages, etc.). The introduction of amaranth flour dishes into the diet will also bring tangible benefits to women experiencing pain during the premenstrual or menopausal period.
Diseases and traumatic injuries of the skin (psoriasis, eczema, herpes, neurodermatitis, atonic dermatitis, fungal skin diseases, trophic ulcers, bedsores, burns, frostbite, radiation damage to the skin). Amaranth flour contains a complex of anti-inflammatory, bactericidal, antiviral and antifungal biochemical components, as well as substances that activate skin regeneration processes and promote rapid wound healing (squalene, vitamins E and A, as well as vitamin C, lysine and copper that stimulate natural collagen synthesis ).

Also, regular consumption of amaranth flour and products based on it is useful for people suffering from: frequent headaches, insomnia, diseases of the nervous system, inflammatory diseases of the kidneys and other organs of the urinary system, diseases of the oral cavity (stomatitis, periodontitis), hemorrhoids, tuberculosis, diseases of the bones and joints (rickets, osteoporosis, articular rheumatism, polyarthritis, etc.), diseases of the visual organs (conjunctivitis, night blindness, cataracts, diabetic retinopathy, etc.).

Amaranth flour is a useful product in the diet of children, pregnant and breastfeeding women. Vitamin E, an excellent source of which is amaranth flour, is necessary for the full development of the fetus in the body of a pregnant woman. It is this substance that plays a key role in protecting the genetic apparatus of embryonic cells from mutations caused by harmful radiation, free radicals and toxins. In addition, vitamin E helps stimulate lactation (the formation and accumulation of milk in the female mammary gland during breastfeeding) and significantly improves the taste and quality of mother's milk. Rich in vitamins and minerals necessary for the full growth and development of a child’s body, amaranth flour can also be successfully used in baby food.

Method of using amaranth flour. Using amaranth flour in cooking.

Amaranth flour, which has excellent baking qualities, can be successfully used in combination with wheat flour in the preparation of all kinds of bakery and confectionery products. Homemade baked goods made from wheat flour with the addition of amaranth flour turn out fluffy, have a pleasant delicate nutty taste and increased protein value, and also do not go stale for a long time.

Amaranth flour is also useful to add as vitamin and protein supplement for various dietary and vegetarian dishes, and also used to increase the taste and nutritional value of regular diet dishes (porridge, soups, pancakes, pancakes, mashed potatoes, stewed vegetables, meat and fish dishes, cereal side dishes, pasta, etc.). Amaranth flour can also be used in breading and as a minced meat ingredient for cutlets and meatballs.

Amaranth flour, which has high nutritional value, can be used as an enriching protein and vitamin component in baby food.

And due to the fact that amaranth flour does not contain gluten (unlike wheat flour), this healthy plant product can also be used in the diet of people with celiac disease (gluten enteropathy).

To increase the nutritional, biological value and taste, it is advisable to heat amaranth flour before use (at least 10 minutes). The optimal daily intake of this healthy plant product is 2-4 tbsp. spoons a day.

Contraindications for use

Individual intolerance. Before consuming amaranth flour, people suffering from acute and chronic pancreatitis, cholecystitis, cholelithiasis and kidney stones should consult a doctor. When eating amaranth flour, various dyspeptic symptoms may occur to a small extent (increased heartburn, mild nausea, loose stools).

Good day, friends! Amaranth flour is a source of health and longevity. Recently, more and more people have become committed to healthy food and lifestyle. One of the goals of such a vision is to use the right healthy products. In this case, we will look at what amaranth flour looks like, its benefits and harm to our body. Our planet is rich in plant gifts. Even in ancient times, people searched for edible plant products and used them for food purposes and as medicinal aids. Amaranth flour was no exception.

America is considered its ancestor. The value of the plant knows no bounds, people symbolized it with immortality, it was used not only in dishes, but also in rituals. But since the rituals involved the use of not only amaranth, but also human blood, the plant was prohibited by the teachers of the Catholic Church. Later it appeared in Europe, but even there it was banned. Only centuries later, the plant received its recognition in the nineties of the twentieth century. The seeds of the plant are used as food and processed into flour and amaranth oil. Few people know, but the plant is used for medicinal purposes, as a result, most often it is mistaken for an ordinary weed or flower beds are planted with it as decorative flowers. Amaranth is also popularly called amaranth.
Amaranth, as a cereal crop, occupies a high position in comparison with others, and not surprisingly, the chemical composition is off the charts with useful elements. Due to the fact that amaranth flour began to gain high popularity among vegetarian cuisine and healthy food lovers, it was decided to cultivate the plant on an industrial scale.
At a time when the ancient Americans everywhere took advantage of the medicinal properties of amaranth, using it in dishes, our ancestors had no idea about such a plant. They made salads and sauces from the leaves, and flour, flatbreads and porridge from the grains.
Amaranth grains are white with a yellowish tint, round, all of the same size.

Amaranth plant, constituent elements

The chemical component of the plant includes a lot of unique components that set amaranth apart from other plants. The value of amaranth flour is that it does not contain gluten, like wheat and rye. This is especially important for people who are allergic to this protein.

The composition includes: proteins (16%), fats (15%), fiber (10%), a huge range of vitamins: almost a complete range of vitamins B, C, A, D, E, micro- and macroelements, phytosterols, squalene, phospholipids .

The composition of amaranth flour, saturated with useful components, is considered more valuable compared to other types, for example: rice, wheat, corn. Therefore, any products prepared from it will have the greatest benefits.

The plant is also valued for the presence of the valuable amino acid lysine. It is required to maintain muscle tissue, in the formation of collagen in connective tissues, and in increasing immune strength. It has an antiviral effect, supports the functions of the heart and blood vessels, and accompanies the processes of antibody formation. It is especially important to obtain this amino acid for people who have given up animal proteins. The lack of this element leads to serious health problems. Headache, nausea, depression, depressed mood, frequent colds, menstrual irregularities, rashes, etc. Therefore, the presence of lysine is very important for any organism.

An important element found in amaranth is squalene. Its content reaches 10%. Saturates organs and tissues with oxygen, has antimicrobial properties, increases the body's protective resistance to adverse factors, fights cancer, stimulates the reduction of cholesterol, and serves as a protective barrier to the body after radiation exposure. It is considered the strongest enemy of oncology.

Previously, this element was extracted from shark liver; it contains squalene in amounts up to 2%. Such obtaining was too problematic and expensive; fortunately, amaranth became a godsend for such purposes.

Squalene will also be of interest to female audiences. It is capable of rejuvenating the body. It is used in professional cosmetology and in home beauty recipes.

Vitamin D promotes healthy growth. Its content in amaranth is sufficient to prevent childhood rickets. Previously, amaranth was used for agricultural purposes, for raising chickens and growing pigs.

Benefits of amaranth

We introduced you to the chemical composition of the plant; you will agree that the content of useful components in it can be considered unique. Thanks to the selected composition, amaranth has no less valuable properties:

Immunostimulating
Antioxidant
Antibacterial
Antitumor

All its constituent elements are capable of normalizing the acidity of the digestive system and improving the secretory functioning of the stomach and intestinal tract. Amaranth flour has a wound-healing and anti-inflammatory effect for the digestive mucosa.

Prevents the development of inflammatory processes in the liver and gall bladder. The presence of a large amount of fiber helps prevent constipation, improves the microflora of the digestive system, and acts as an adsorbent for dangerous elements in the stomach and intestines.
A vitamin and mineral complex that has a beneficial effect on brain activity. Helps strengthen blood vessels and improve concentration skills, and fatigue does not occur so quickly. A calm state ensues and sleep improves. Bread and flatbreads made from amaranth flour are recommended for people with a busy schedule.
With the help of its valuable composition, amaranth flour can improve the process of blood clotting, has a vasodilating effect, helping to more easily endure attacks, and promotes the active production of hemoglobin in the blood. People suffering from diabetes are able to.
Regular use of amaranth flour in food maintains hormonal levels, helps prevent many diseases in the female and male genital areas: infertility, impotence, etc.
Folk recipes amaranth flour is used in the treatment of skin diseases: eczema, herpes,.
In dentistry it will save you from stomatitis and periodontitis.
It will cleanse the body of unnecessary substances, remove heavy metals and radionuclides from the body.
Vitamin A contained in amaranth flour will prevent the occurrence of eye diseases.
Amaranth product is especially useful for overweight people, since regular use improves the quality of fat metabolism.
Due to the large amount of antioxidants, it fights free radicals and carcinogens. Thanks to this, cancer is prevented.
It is recommended to include in the diet of people suffering from urinary tract problems and kidney diseases.
Amaranth is useful for pregnant women and women during lactation.
Slows down skin aging processes. This property was known to ancient ancestors. Thanks to the vitamin set in amaranth, the skin is able to maintain a healthy appearance. Vitamin B6 stimulates the production of collagen molecules in the epidermis. Allows the skin to remain elastic and taut longer, without wrinkles. Many women know that after 35-40 years, collagen production slows down; amaranth in this case acts as a stimulant that improves collagen processes.
Calcium in amaranth helps strengthen bone tissue and has a beneficial effect on the nail plate and hair follicles.

Amaranth flour completely eliminates the inclusion of gluten, which cannot be said about other types of flour. Here's another plus to her treasury of useful things. People who suffer from gluten allergies calmly include it in their dishes, without health concerns.

Amaranth flour how to take

Amaranth flour can be easily purchased at a pharmacy or store, in health food departments, or in online stores. Unfortunately, the flour that we sell is made from raw materials grown in Asian and African countries, in the American states. There are also ready-made products on sale: bread, pasta made from amaranth flour, cookies.
Amaranth flour is added to gravies, cutlets, vegetable dishes, and as a breading mass. With its light nutty taste, it complements many culinary dishes; no one will remain indifferent.
When baking baked goods from amaranth flour, you need to add any other flour, due to the high gluten content in amaranth, in a ratio of 1:3 (one part amaranth and three any other flour).
Surprise your loved ones with pancakes or pancakes made from amaranth flour, we are sure they will be delighted. And the usefulness of such products is guaranteed to you, so calmly treat your children to such breakfast every morning.
Delicious porridges are prepared from amaranth grains. You will like it in salty and sweet form. Cook the grains like regular cereals, adding water as needed during the cooking process, depending on what consistency you prefer.
For lovers of sprouted grains, you can try preparing amaranth grains this way. These grains will be no worse than sprouted wheat grains. The germination process is identical to that of wheat, and the properties of amaranth will only enhance the medicinal qualities of the plant.

Use in home beauty recipes

Amaranth flour never ceases to amaze us in the cosmetic field. The most important thing is the simplicity of the recipes. It’s much easier to simply dilute flour with water to a paste and apply to a cleansed face. If desired, any essential oil can be added to the composition. Such a mask will not disappoint any beauty. Using it regularly, you will get a 100% guaranteed result. The skin will smooth out and become more elastic with an even tone.

Harm for whom taking amaranth flour is contraindicated

With all the diversity in the amount of useful substances and properties of amaranth flour and the plant, the product also has a negative side, which is impossible not to pay attention to. People with chronic diseases should be especially careful, as it can harm the body. It is not recommended for people suffering from cholecystitis, pancreatitis, intestinal problems, stones in the urinary canal and bile ducts, digestive problems, or individual intolerance.
Be careful when adding amaranth flour to your children’s diet. Do not overuse amaranth in frequent dishes. To make amaranth easier to tolerate by the digestive system, use vegetables as the basis for your dishes. For easy absorption of useful substances, it is still better to use amaranth flour in products so that they undergo heat treatment. It is not recommended to consume it raw, since the process of assimilation of useful elements is very slow.

Where to use and how to store flour

In addition to baking, amaranth flour is added to kefir, yogurt and fruit smoothies.
When making a purchase, pay attention to the final sale date. Flour that is six months old may no longer be fresh and develop a rancid taste. There is an option to grind it yourself with a coffee grinder and store it in a closed container to preserve all the beneficial qualities. In this case, you will know exactly how fresh your flour is.

Having studied the benefits and harms of amaranth flour, we can say with confidence that the process of evolution and development does not stand still, but we cannot compete with the gifts of nature. And we are unlikely to find a better healer than nature itself. Include flour in your daily diet and undoubtedly appreciate all its qualities and beneficial properties. Boost your immunity without a doubt, which is also important for your health!

Amaranth flour is a relatively little-known product that contains high-quality vegetable fats, sugars and, no less important, a high ratio of easily digestible dietary fiber.

This is a suitable food, especially for athletes, vegans and people leading a healthy lifestyle, due to its high protein content.

Medicinal properties include beneficial effects on lowering cholesterol; the benefit also lies in the low glycemic index and, therefore, the possibility of use as a component of a diet for weight loss. Promoting the mental development of children is also worth attention.

One of the most nutritious plants in the world

First of all, let's figure out what amaranth flour is made from. It is made from the seeds of a plant called amaranth or amaranth.

Its healing properties were known to the ancient peoples of the Incas and Aztecs, surrounded by many legends. However, as is known, these peoples used only the best gifts of nature. Ashiritsa grains were their main grain, and were called “holy grains.” This is evidence of their true value.

We are talking about a plant that is rightfully considered one of the rarest in the world. Compared to other grains, it is a high-quality and extremely rich source of protein.

Therefore, people who are deprived of protein due to a lack of meat or other animal products in their diet, as well as those who need additional protein for any reason, are advised to include it in their diet.

So, what positive qualities does amaranth flour have, what are its benefits (and harm)? How to take and use it?
Energy value (100 g):

KJ – 1496.5.
Kcal – 365.

Nutritional value (g/100g):

protein – 15;
fat – 6;
carbohydrates – 62;
fiber – 9.

Minerals (mg/100 g):

calcium – 290;
copper – 0.9;
sodium – 20;
zinc – 3;
iron – 15;
potassium – 480;
magnesium – 150;
selenium – 17;
manganese – 3.1;
phosphorus – 410.

Vitamins (mg/100 g):

A – 2.1;
B6 – 0.5;
B1 – 0.2;
C – 4.4;
B2 – 0.3;
E – 1.3;
B3 – 1;
pantothenic acid – 1.7.

Health effects

The positive effects of this cereal are excellent! After including it in your diet, you will feel changes in your health. In folk medicine it is used due to the following positive effects:

Supports the immune system, protects cells from free radicals.
Cancer prevention.
Improves digestion, supports regular bowel movements.
Cleansing the colon of toxins, helping with constipation, relieving swelling.
Accelerating the metabolism of animal proteins.
Preventing the development of colon cancer and hemorrhoids.
Supports brain activity, calms the nervous system.
Support of hematopoiesis, prevention of anemia.
Reducing blood cholesterol levels, preventing cardiovascular diseases.
Preventing osteoporosis, promoting bone formation.

The product has no contraindications; it does not harm the body. Due to the fact that it does not contain substances harmful to the body, amaranth flour is suitable for elderly, pregnant and lactating women. It is also recommended for children as an alternative to other types of flour.

Good alternative for celiac patients

In our area, ashiritsa is mainly familiar to people who follow a gluten-free diet (for example, patients with celiac disease), because Suitable as an alternative to classic flour containing gluten.

It has a characteristic spicy and slightly pungent taste. Therefore, it is advisable to use it not independently, but in combination with other types. This will ensure excellent taste and quality of the final product.

How to use?

Shiritsa flour must be heat treated. There are many ways to use it. It is universal and suitable for:

Sweet and savory pastries.
Thickening soups and sauces.
Making batter for meat and fish.

Selection and storage

To obtain a high-quality and healthy final food product, how to choose the right flour plays an important role.

First of all, pay attention to the manufacturer - if it is well-known (at least a little), then this is the first point in the trust statistics.
The second factor is packaging. It must have a transparent “window” so that the buyer can see the contents.
It is also important to have a zipper, which allows the packaging to be opened and closed multiple times.

When it comes to how to store it correctly, ashiritsa differs from other grains and prefers storage in the refrigerator - this will allow it to be used for up to six months. Storing in the freezer extends the shelf life for up to a year.

Content of nutrients and their beneficial qualities

What also makes ashiritsa an excellent substitute for other grains is its content of healthy fats, which include unsaturated fatty acids that fight bad cholesterol.

Lysine also deserves attention - a valuable essential amino acid that promotes the production of brain cells and full mental development. Therefore, it is advisable to include the product in the children's diet.

Amaranth contains a large percentage of fiber; the cereal is a source of rutin, a substance that has a beneficial effect on the condition of blood vessels.
Thanks to its composition, it is a suitable food for athletes, as it promotes muscle growth.

The ability to lower cholesterol levels should not be overlooked. Regular consumption is the first (and significant step) towards the prevention of diseases of civilization, including oncology.

Shchiritsa is rich in B-vitamins, especially B1 (thiamine) and B2 (riboflavin), which are necessary for the proper functioning of the nervous system, vitamins C and E (?-tocopherol), which have a strong antioxidant effect.

The cereal is characterized by a high content of iron, magnesium, sodium, zinc and calcium. These substances are present in it in greater quantities than in milk or cottage cheese!

Quite unusual is the presence of the rare antioxidant squalene, first discovered in the liver oil of a deep-sea shark. Amaranth, with a concentration of 5-7% of this substance, is the largest plant source of squalene.

The cereal contains a minimum of simple sugars. In grains, simple monosaccharides (glucose, fructose) are contained in scanty quantities, and oligosaccharides (maltose, raffinose, sucrose) are present within 1-2%.

The main share comes from complex sugars, i.e. polysaccharides (especially amylopectin starch - 92-100%, depending on the type of plant and its cultivation conditions), which are gradually absorbed and do not lead to fluctuations in blood sugar. Starch grains are very small (1-3 microns) and bind large amounts of water in the intestines, therefore they are suitable for the prevention and treatment of constipation.

Amaranth has a high protein content (13-19%) with a balanced amino acid profile. Similar to the quinoa plant, it contains the amino acids lysine and tryptophan, which are relatively rare in the plant world.

Thanks to them, the proteins contained in the plant are close in composition to high-quality animal protein, and their biological value is superior to milk and soybeans.

A high percentage of unsaturated fatty acids plays an important role. From a nutritional point of view, the content of linoleic and β-linoleic acid, omega-6 and omega-3 is especially valuable. These acids are responsible for the optimal functioning of the nervous, cardiovascular and immune systems, the brain, and the production of hormones.

Beauty Application

Externally, flour is used for facial skin - it reduces the formation of wrinkles, softens the skin and gives it a youthful appearance, improves the condition of eczema, fungal diseases (including nails), and improves the appearance of hair. As a bonus, it has beneficial effects on blood vessels, capillaries and lymph, including immune support. A face mask is easy to prepare.

For oily skin, a mixture of ashiritsa powder and egg white is suitable. Apply the mask for 20 minutes once a week.
For dry it is recommended to combine it with sour cream or cream. Apply for 15 minutes once a week.
For all types, you can use a mixture with coconut oil, applying to the skin for 20 minutes once a week.

A mixture of amaranth flour and olive oil (you should get a liquid paste) is a good hair mask, which is recommended to be used once a week, applied to the hair and scalp for half an hour.

Weight loss

Amaranth flour is recommended for healthy weight loss. Provides the body with nutrients and speeds up metabolism. However, we should not forget about regular and balanced nutrition. To lose weight, it is enough to replace the consumption of white baked goods with food made from ashiritsa powder.

Cancer

First of all, the benefit for women is represented by the prevention of prostate cancer.

For preventive purposes, it is enough to consume 200 g of the product per day, preparing various dishes or baked goods from it.

Heart diseases

Despite the fact that it is considered the best cholesterol-eliminator between grains, ashiritsa is no less effective. It is a good option for those who are allergic to oats or simply don't like the taste. To prevent heart disease, it is advisable to replace white and rye baked goods with amaranth, consuming no more than 200-300 g per day.

Diabetes

Amaranth has been found to help prevent hyperglycemia and alleviate complications associated with diabetes.

Of course, this grain will not save the world, and people should not eat it from morning to evening, but including grain in the diet is advisable.

The positive aspect is that you get full quickly, i.e., instead of ten pancakes you will only eat five! Why not help improve your health and achieve a slim waist?