- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
Light Recipes
Amaranth
It is gluten-free, very rich in fiber and particularly digestible. It has a high lysine content, an essential amino acid that is usually lacking in cereals. Very nutritious, 100 grams of product have about 14 grams of protein, it has a low glycemic index equal to 35, it also contains vitamins of groups B and C, aspartic acid, arginine, serine, alanine, and glutamic acid. Amaranth is a pseudocereal that has Central American origins where it has been cultivated since ancient times and was, together with corn and quinoa, the fundamental food for the Aztecs and Incas. Amaranth can be consumed whole or in the form of flour. Amaranth flour is used to prepare the typical Ethiopian bread called injera, similar to a crepe, and being very aromatic is ideal for cookies.
It is gluten-free, very rich in fiber and particularly digestible. It has a high lysine content, an essential amino acid that is usually lacking in cereals. Very nutritious, 100 grams of product have about 14 grams of protein, it has a low glycemic index equal to 35, it also contains vitamins of groups B and C, aspartic acid, arginine, serine, alanine, and glutamic acid. Amaranth is a pseudocereal that has Central American origins where it has been cultivated since ancient times and was, together with corn and quinoa, the fundamental food for the Aztecs and Incas. Amaranth can be consumed whole or in the form of flour. Amaranth flour is used to prepare the typical Ethiopian bread called injera, similar to a crepe, and being very aromatic is ideal for cookies.
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Follow me also on Pinterest.
