2. Plant Characteristics Amaranth
Amaranth has been well known since the time of the Aztecs, Mayans, and Incas [4]. In the 16–17th centuries,
It spread widely in various other countries as a cereal, vegetable, weed, or crop.
Amaranth seeds were used as food,
but also as a sacred plant. It was used in many religious and ritual ceremonies [5].
It is a valuable plant whose potential is still not sufficiently exploited.
This should be clearly emphasized because it has a huge economic value due to the various benefits it can bring to producers, food processors, and consumers.
Amaranth is a member of the Amaranthaceae family comprising about 70 species of annual plants [4,6,7,8,9]
. In many countries, Amaranthus species are cultivated for use as cereals, vegetables, or ornamentals,
a few species are considered weeds. A review of the current literature suggests that mainly Amaranthus cruentus, Amaranthus hypochondriacus, and Amaranthus caudatus are grown for food purposes [4,9,10].
Amaranthus blitum Linn., Amaranthus gangeticus Linn., Amaranthus mangostanus Linn., Amaranthus tricolor Linn. Are cultivated all over India as a vegetable.
Amaranth leaves are used in salads and to prepare other dishes, in African countries amaranth leaves are sometimes recommended for medicinal purposes [9]
. Other species of amaranth, such as A. viridis, A. tricolor, A. retroflexus, and A. hybridus are known mainly as a vegetable. These species of Amaranthus grow
very well in hot and humid regions of our globe. In Poland, amaranth is cultivated for seeds as a source of lipids and proteins for the production of flour, flakes, confectionery, expanded grains and bread, pasta, and noodles
[10 Amaranthus cruentus is the most widely grown species of this plant genus [5].
Ref
Foods. 2022 Feb 21;11(4):618. doi: 10.3390/foods11040618
The Dual Nature of Amaranth—Functional Food and Potential Medicine
Justyna Baraniak 1,*, Małgorzata Kania-Dobrowolska 1
Editor: Antonello Santini1
