Athletes, in particular, are aware of the importance of lysine, an amino acid that is responsible for the synthesis of carnitine. This in turn can benefit the balance of energy and endurance. Of course, it is not only athletes who benefit from these miraculous seeds. Even astronauts take them with them into space!
Recent scientific findings link the consumption of amaranth seeds with a reduction in cholesterol, blood pressure, body weight, data that protect and promote healthy heart function. Recent scientific findings link the consumption of amaranth seeds with a reduction in cholesterol, blood pressure, body weight, data that protect and promote healthy heart function.
Amaranth is also rich in high quality linoleic acids, which benefit the body in terms of optimal performance and well-being. In addition it contains minerals, such as magnesium, iron, and calcium, in levels that can contribute to the body’s daily needs for these minerals.
Amaranth seeds contain tocotrienols and squalene compounds, which are known to affect the biosynthesis of cholesterol. The cholesterol of the precursors squalene, lanosterol and other sterols reflects the synthesis of cholesterol, while plant sterols and cholesterol, a cholesterol metabolite, reflect the absorption of cholesterol into normal and hyperlipidemic systems.
It does not contain the two types of gluten or plant gluten: gliadin and glutamine. If cooked in its pure state without the addition of other cereals, then it is definitely suitable for people who are gluten intolerant.
Its seeds contain abundant protein, which includes respectable amounts of lysine and methionine, two essential amino acids that are rarely found in plant foods. It has three times more fiber and five times more iron than wheat, twice as much calcium as milk and even phosphorus, potassium and vitamins A and C. It contains tocotrienols (a form of vitamin E) and oil rich in linoleic acid.
How to use: The seeds are cooked in water (ratio 1: 2.5 parts water) plain, it also goes well with apple broth or juice, until they soften. How to use: The seeds are cooked in water (ratio 1: 2.5 parts water) plain, it also goes well with apple broth or juice, until they soften.
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