Amaranth

  • Historically, the origin of the amaranth plant has been located in Central and North America (Mexico and Guatemala) and South America (Peru and Ecuador).

  • Along with corn, beans and chia, amaranth was one of the main food products of pre-Columbian cultures in America. For the Mayans, Aztecs and Incas, amaranth was the main source of protein and was consumed as a vegetable and busted grain.

  • With the arrival of the Spanish people in America and during the Conquest, amaranth was eliminated from the indigenous diet for religious and political reasons. Amaranth culture and consumption culture almost disappear, only in the most remote places of the Spanish conquest did amaranth production continue.

  • Amaranth is the most complete product of plant origin, it is one of the most important sources of proteins, minerals and natural vitamins: A, B, C, B1, B2, B3; in addition to folic acid, niacin, calcium, iron and phosphorus. In addition, it is one of the foods with very high presence of amino acids such as lysine.

  • The amount of  the protein of the amaranth seed is greater than other cereals. It contains twice as much protein than corn and rice, and 60 to 80 percent more than wheat.

  • Amaranth is an annual crop plant that can reach 0.5 to 3 meters high; It has wide and abundant leaves of bright color, spikes and flowers of purple, orange, red and gold. There are three species of amaranth that produce seeds and which, in turn, are the most appreciated.

Damaris Ortiz Rodríguez 

Tel: (664) 698 0950

Email: soyabbashouse@gmail.com

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