
	Where results make sense

Topic: Amaranth

Related Topics

Azteca

Amaranthaceae

Cockscomb

Magnoliophyta

Ground squirrel

Nelumbo nucifera

Sage

Violet (plant)

Quinoa

Alpena, Arkansas

Maize

Flax

Temple City, California

Leaf vegetable

WordNet

In the News (Sun 27 May 12)

EXECUTIVE POWER

Iran

ANALYSIS

Pakistan

Family compact

	Amaranth grain - Wikipedia, the free encyclopedia
		Amaranth has been cultivated as a grain for 8,000 years, dating back to the Maya culture of South and Central America.
		Grain amaranth is also grown as a food crop in limited amounts in Mexico, where it is used to make a candy called alegria (Spanish for "happiness") at festival times.
		Amaranth grain is free of gluten, which is important for people with gluten allergies.
	en.wikipedia.org /wiki/Amaranth_grain (343 words)

	Amaranth - Wikipedia, the free encyclopedia
		Amaranth grain is a crop of moderate importance in the Himalaya.
		Amaranth was used in several Aztec ceremonies, where images of their gods (notably Huitzilopochtli) were made with amaranth mixed with honey.
		Reheating cooked amaranth greens is often discouraged, particularly for consumption by small children, as the nitrates in the leaves can be converted to nitrites, similarly to spinach.
	en.wikipedia.org /wiki/Amaranth (1464 words)

	Amaranth Production in Mexico and Peru
		Amaranth was eaten by hunter-gatherers in both North and South America before the domestication of agriculture (Sauer 1967).
		Amaranth is cultivated in the Nahuatl (Aztec) speaking area of Zongolica, Veracruz using slash and burn techniques (Early 1982).
		Amaranth has been used and continues to be used as both a subsistence and commercial crop in Mexico and as a subsistence crop in Peru.
	www.hort.purdue.edu /newcrop/proceedings1990/v1-140.html (1489 words)

	Amaranth
		Amaranth seeds are tan or light brown in color and are about the size of poppy seeds.
		Amaranth has a long and interesting history in Mexico where it's been grown and harvested for thousands of years by the Mayan and Incan civilizations.
		Amaranth is also the only grain in this study that contains significant amounts of phytosterols which scientists are just now learning play a major part in the prevention of all kinds of diseases.
	waltonfeed.com /self/amaranth.html (820 words)

	Amaranth, a healthy grain for vegetarian recipes
		Amaranth was a staple in the diets of pre-Columbian Aztecs, who believed it had supernatural powers and incorporated it into their religious ceremonies.
		Amaranth is a bushy plant that grows 5 to 7 feet, with broad leaves and a showy flower head of small, red or magenta, clover like flowers which are profuse, and constitute the plants exquisite, feathery plumes.
		Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor according to the variety being used.
	chetday.com /amaranth.html (1633 words)

	Amaranth
		Amaranth, an ancient crop originating in the Americas, can be used as a high-protein grain or as a leafy vegetable, and has potential as a forage crop.
		Since grain amaranth seeds do not undergo dormancy, and because plant growth is not vigorous early in the season, it is unlikely that grain amaranth will be a weed problem in succeeding crops.
		Amaranth seedlings are very sensitive to frost; the crop should be sown after all danger of frost is past.
	www.hort.purdue.edu /newcrop/afcm/amaranth.html (2378 words)

	Amaranth: Composition, properties and applications
		Amaranth was a major grain crop in the pre-conquest Aztec empire (Sauer, 1950b; Pal and Khoshoo, 1974; Early, 1977; Haughton, 1978); ancient Mexicans made idols of a dough from seeds of the crop they called huahtli, which has been identified as grain amaranth (Sauer, 1950b; Marx, 1977).
		Amaranth seeds are small and lenticular in shape, with each seed averaging 1.0-1.5 mm in diameter and 1,000 seeds weighing 0.6-1.2 g (Jain and Hauptli, 1980; Saunders and Becker, 1984).
		Amaranth leaves are combined with condiments to prepare soup in Nigeria (Oke, 1983; Okiei and Adamson, 1979); used in salad, boiled and mixed with a groundnut sauce in Mozambique (Oliveira and de Carvalho, 1975); or pureed into a sauce and served over (farinaceous) vegetables in West Africa (Martin and Telek, 1979).
	www.eap.mcgill.ca /CPAT_1.htm (4752 words)

	Dan's Scoop on Amaranth and Quinoa (Site not responding. Last check: 2007-10-22)
		Quinoa and amaranth are responsive to nitrogen and phosphorous.
		Amaranth seed is often ground into flour; it contains more gluten than that of quinoa and combines well with traditional flours in the ratio of one part amaranth to four parts other grains.
		Amaranth and quinoa cross with their wild relatives, so it is important to weed out red-rooted pigweed and lamb’s-quarters if you want to maintain pure seed.
	www.saltspringseeds.com /scoop/powerfood.cfm (2142 words)

	Mexico's Grain of the Gods: Cooking with Amaranth - MEXICAN COOKING - COCINA MEXICANA -
		Amaranth, a plant used for both its spinach-like leaves and for the grain gathered from the center stalk, had tremendous ritual significance for the Aztecs.
		The birth of a male child was also an occasion involving amaranth grains, this time made into a paste for the formation of a replica shield, bow and arrows, symbolic of hunting in particular and manly pursuits in general.
		The leaves and seeds of the amaranth plant are still characteristic ingredients in Mexican cuisine, especially in the staes of Morelos, Mexico, Puebla, Tlaxcala, and particularly Oaxaca, where the plant is widely cultivated as a valuable cash crop, worth four times more per kilo than corn.
	www.mexconnect.com /mex_/recipes/puebla/kgamaranth.html (1016 words)

	Simple Health Secret: Amaranth
		Amaranth is actually not a true grain, but rather a highly nutritious and colorfully bushy, annual herb with an equally colorful past that grows to a height of five to seven feet.
		A field of amaranth with its brightly colored leaves, stems and flower or seed heads ranging in color from deep red, to purple, orange, pink, green and white is a truly beautiful site, and aside from its aesthetic qualities, amaranth is an extremely adaptable plant, able to grow in adverse conditions.
		Amaranth is resistant to heat and drought and has no major disease problems, which makes it amongst the easiest of plants to grow with a bare minimum of effort.
	www.solvingthehealthpuzzle.com /shs/amaranth/index.htm (1008 words)

	Amaranth
		Amaranth is a high-protein seed, rich in amino acids, and is higher in protein than other grains.
		Amaranth seeds are tiny and a golden to creamy tan color.
		Sprouting amaranth will increase the level of some of the nutrients and the sprouts can be used on sandwiches and in salads.
	www.barryfarm.com /nutri_info/grains/amaranth_grain.html (157 words)

	Amaranth: the ideal crop to add to the small farmer's polyculture?
		Amaranth, he says, is rich in protein, calcium, iron, vitamin E and lysine--nutrients sorely lacking in the diets of the rural poor in countries like Guatemala.
		Amaranth is also 4 to 8 times higher in calcium and 3 to 5 times higher in iron—both critical elements for nutrition—than other common grains such as corn, wheat, and rice.
		Amaranth yielding grain on a plot that was subject to severe drought stress in which the local corn (background) completely failed.
	www.newfarm.org /international/pan-am_don/may05/index.shtml (2107 words)

	Amazing Amaranth (Site not responding. Last check: 2007-10-22)
		Amaranth is one of the most nutritious, easy-to-grow and well-adapted — not to mention visually spectacular — plants on the planet.
		Amaranth also was used to a lesser degree by the ancient Inca culture in South America, where it is still found and known by the name “Kiwichi.” But in modern times, the most widespread use may be in Asia —; especially in India — where it is both a leaf and grain crop.
		Amaranth grain can be used in countless ways: Mix it with hot breakfast cereal, add it to baked goods by replacing one-fourth of the wheat flour with amaranth flour, or even add a handful of whole seeds to enhance leavened bread recipes.
	www.motherearthnews.com /features/2005_April_May/Amazing_Amaranth (2850 words)

	Nu-World Amaranth - amaranth-based food products and ingredients
		Amaranth is perfect for those people trying to build a diverse and great tasting diet rooted in the guidelines of healthier eating.
		Amaranth is a unique ingredient that lends itself to several food applications as well as having a high nutritional profile and a rich and colorful history.
		Amaranth also has naturally high amounts of lysine, methionine and cysteine combined with a fine balance of amino acids making it an excellent source of high quality, balanced protein, which is more complete than the protein found in most grains.
	www.nuworldfamily.com /content/answers/whyamaranth.asp (474 words)

	Amaranth Daisy
		Amaranth has fuzzy erect spikes or drooping tassels (shown) composed of very small green or red dried flowers.
		Cut Amaranth when in full bloom and flowers are firm to the touch.
		The erect form of Amaranth is a nice dried flower accent while the tassel form can be quite dramatic.
	www.driedflowersdirect.com /dried-flowers/amaranth.htm (114 words)

	Amaranth (Site not responding. Last check: 2007-10-22)
		Amaranth is high in lysine, well balanced in other amino acids, has protein content of around 14 to 16 percent, and is high in fiber.
		Amaranth: An Overview is a publication provided by the Thomas Jefferson Agricultural Institute that examines the economics, production and marketing avenues for grain amaranth in the United States.
		Bushels of Promise: Amaranth is an article from the Ag Innovation News, the newspaper of the Agricultural Utilization Research Institute that discusses the amaranth crop as an alternative high-protein grain.
	www.agmrc.org /agmrc/commodity/specialitycrops/amaranth (605 words)

	Growing Grain Amaranth as a Specialty Crop
		The grain amaranths have large, colorful seed heads and can produce over 1000 pounds of grain per acre in Minnesota, though a portion of this grain yield may be lost in harvesting.
		Grain amaranth plants are about five to seven feet tall when mature, and are dicots (broad-leaf) plants with thick, tough stems similar to sunflower.
		Since grain amaranth seeds do not undergo dormancy, and since plant growth is not vigorous early in the season, it is unlikely that amaranth would be a weed problem in succeeding crops.
	www.extension.umn.edu /distribution/cropsystems/DC3458.html (1962 words)

	The Gardener's Network : How to Grow Amaranth Flowers
		Amaranth flowers keep their color after they are dried.
		The seeds of the "Grain Amaranth" were harvested by Aztec and Inca tribes in Central and South America.
		In Asia and South America Amaranth is cultivated as a grain crop.
	www.gardenersnet.com /flower/amaranth.htm (340 words)

	Amaranth
		Amaranth requires good seed/soil contact for rapid germination, and adequate soil moisture must be maintained throughout establishment.
		Amaranth planted in late June tends to be shorter in height, with lower yields, and may not mature before frost, but is less susceptible to lodging.
		The word amaranth is derived from the Greek for "never-fading flower." It is a relative of the pervasive pigweed and a cousin of cockscomb.
	www.organicgardening.com /featureprint/1,7759,s1-5-18-313,00.html (284 words)

	Amaranth
		Amaranth does not belong to the grass family of grains, but does produce a seed that is used as a para-cereal grain.
		Like quinoa, amaranth does provide plenty of minerals and considerable quantities of Vitamin C. Its valuable source of protein exceeds that of wheat (15g in 100g cereal) or any other cereal grain, including that of lysine, which is normally very low in grains.
		Amaranth is native to South and Central America, where the Aztec ruler, Montezuma, extracted thousands of pounds of the seeds each year as taxes.
	www.innvista.com /health/foods/seeds/amaran.htm (603 words)

	Nu-World Amaranth - amaranth-based food products and ingredients
		Amaranth is a highly nutritious small seed used as an alternative to grains for people with gluten intolerance and grain allergies as well as those who want to eat more healthy foods.
		Amaranth has a slightly sweet, nutty (no nuts added) toasty flavor to a more robust, full-bodied whole grain characteristic, depending on the form it is in.
		Amaranth is recognized by the Gluten Intolerance Group, the Celiac Disease Foundation, the Celiac Sprue Association, the American Dietetic Association and other groups as gluten-free.
	www.nuworldamaranth.com /content/answers/faq.asp (1485 words)

	The Seed Program Growing Hints for amaranth (Site not responding. Last check: 2007-10-22)
		Amaranth is a general name given to a large and very diverse group of plants.
		Amaranth plants are vigorous, fast growing, and are bothered by few insect pests or diseases.
		Amaranth seed is extremely high in protein, and has an amino acid content that complements wheat or corn.
	www.cniche.com /seed/hint2.htm (415 words)

	Organic Amaranth - From Peru 1 lb. Clear Bag
		Amaranth has a nutty flavor, and can be combined with other grains, or "puffed" in a skillet, originally cultivated by the ancient Aztecs.
		For such a very small grain, around the size of poppy seeds, Amaranth seed is high in protein (15-18%) and contains good amounts of lysine and methionine, two essential amino acids that are not frequently found in grains.
		It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C. To Cook Amaranth, add 1 cup of grain to 2 1/2 cups of boiling water, and cook for 20 minutes, along with adding a pinch of salt at the beginning of the cooking process and then stirring occasionally.
	www.simply-natural.biz /amaranth.php (166 words)

	Untitled Document
		Amaranth is a tall plant with very broad leaves; it produces many thousands of tiny seeds.
		Although the amaranth is sometimes classified in the goosefoot family, it is most commonly classified in its own family, Amaranthaceae.
		Amaranth pasta is light brown in color; when cooked, the pasta is the color of whole-wheat noodles and the consistency of regular noodles.
	www.specialfoods.com /amaranth.html (254 words)

Try your search on: Qwika (all wikis)