Amaranth is a spring and summer vegetable. But it can be eaten in the fall, when it's not very good and has too many old stalks. Generally spring and summer amaranth is the most delicious. If we Zhejiang is generally pure green amaranth, there are species of red. Generally, when the seedling is bigger and near the plant, it will be pulled up by the roots and eaten, of course, you can also pick the tender part of the tip. Tender amaranth is very tasty, do not need to move teeth, melt in the mouth. Amaranth contains a lot of iron and has a very tasty flavor, but it's not as tasty fried as it is in soup. If you want to make soup, boil the water first, put in the amaranth directly, and then knock two heads of garlic, must be garlic, perfect match. My home grows more tender, the vegetable market is relatively coarse, the taste is also worse.
Nutritional value of amaranth
1, amaranth is rich in dietary fiber, eating can lose weight, promote detoxification, prevent constipation.
2, amaranth whether seeds or stems and leaves, protein, fat, lysine content are high, and rich in minerals and a variety of vitamins. Its protein content is 11%-12% higher than that of wheat and nearly one times higher than that of other cereal crops.
3, amaranth in the protein content of tomato 3 times, and the protein contained in the amino acid structure is good, easy for human body to absorb, especially for the growth and development of adolescents with important significance. China's folk has always regarded amaranth as a good vegetable to replenish blood, so it has the reputation of "longevity vegetable".
4, amaranth leaves contain a high concentration of lysine, can supplement the grain amino acid composition of the defects, is very suitable for infants and adolescents to eat, on the promotion of growth and development has a good effect, especially on milk, milk powder and other milk substitute feeding infants. Both can increase the richness of vitamins, minerals, but also to help digestion.
5, amaranth per 100 grams can contain 90.1 grams of water, 1.8 grams of protein, 0.3 grams of fat, 5.4 grams of carbohydrates, 0.8 grams of crude fiber, 1.6 grams of ash, 1.95 milligrams of carotenoids, vitamins Ma 0.04 milligrams, vitamins Ma 0.16 milligrams, 1.1 milligrams of niacin, vitamin C content of 28 milligrams of calcium 180 milligrams of phosphorus, 46 milligrams of iron 3.4 milligrams. mg, iron 3.4 mg, potassium 577 mg, sodium 23 mg, magnesium 87.7 mg, and chlorine 160 mg.
Amaranth contraindications
1, weak spleen easy diarrhea should not eat: amaranth cold, easy to hurt the yang qi, spleen yang is not vibrant, spleen deficiency loose stools, chronic diarrhea patients, should not eat.
2, digestive function is not good people eat less: amaranth moving gas, easy to indigestion, abdominal fullness, intestinal chirping people, it is best to eat less.
3, allergic body eat less: allergic body, after eating amaranth, by sunlight exposure may suffer from plant solar dermatitis, so should not eat more.
4, pregnant women eat less: amaranth has the blood vein, by blood stasis, through the blood vein, by blood stasis, in the early stage of pregnancy to prohibit the consumption of food, especially have a tendency to miscarriage or have a history of habitual miscarriage should be prohibited, in the month of labor, can be eaten in small quantities.
5, cooking time should not be too long: amaranth should not be put for a long time, it is best to buy back as soon as possible after eating, and in the long time cooking is not recommended, so as to avoid the loss of nutrients in the dish.
Amaranth is more common in summer because of its growing conditions and is a summer vegetable. Because it contains rich nutrients, so often eat some amaranth is still a lot of benefits. However, amaranth should not be eaten in excess, and it should not be kept at a high temperature for too long when it is done.