What cultures eat amaranth?
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tricolor are grown for their broad leaves and consumed as a nutritious vegetable in China, Southeast Asia, Southern India, West Africa and Caribbean basin. With striking stalks, broad leaves and impressively bright purple, red, or gold flowers, amaranth is also often grown for ornamental purposes..
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Amaranth leaves and stems are good economic sources of carotenoids, proteins, including the essential amino acids methionine and lysine, dietary fiber and minerals, such as magnesium, calcium, potassium, copper, phosphorus, zinc, iron, and manganese5–16.
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Store it in an airtight container in a cool, dry place and either way, consume it within a couple of months. Cooked amaranth will keep in the refrigerator for up to a week, and in the freezer for up to six months..
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Amaranth is mainly self-pollinating and has numerous intricate flowers, which make crosses more difficult than in other crops. ... The application of hybrid breeding in amaranth is also very promising, because a mid-parent heterosis of up to 88% has been reported (Lehmann et al., 1991).
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Now that you've ascertained that the seed is ready to harvest, you can either cut, hang dry the plants and then separate the seeds from the chaff, or wait to cut the tassel from the plant on a dry day, 3-7 days after a hard frost. By then, the seeds will definitely be dry.
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It's true: amaranth seed is a high glycemic food when served on its own. Although nutritional contents will vary according to the product you use, one cup of cooked amaranth is said to have around 40 grams of carbs.
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