Add to comparison. (Link opens new window). Moreover, its leaves carry more potassium than that of in the spinach. The amaranth grain contains more protein than other crops as corn and rice [ 13] and a relatively high content of several essential amino acids as shown in Table 3. However, a notable … Amaranth grain is the tiny seeds of Amaranthus family plants used as an alternative food source to regular cereal grains such as rice and wheat. Oxalic content of selected vegetables. The Apparent nutrient digestibility was high for protein, lipid and energy and differed significantly among the dietary treatments (P < 0.05). The seeds are eaten as a cereal by the ancient Mayans and Incas in a similar way like quinoa and chia seeds.. Botanically, amaranth is a dicotyledonous plant wherein its leaves as well as grains used as a staple … family. This grain is rich in various minerals and vitamins such as thiamine, riboflavin, vitamin B6, panthothenic acid, calcium, folate, magnesium, iron, phosphorus, manganese, zinc and … Good Source of Protein. The human body uses manganese and copper as a co-factor for the antioxidant enzyme, superoxide dismutase. The substitution effects were compared in terms of fish growth performance, nutrient utilization, whole body composition and apparent nutrient digestibility. Amaranth grain nutrition facts. Protein content: 14-19 % Yields: 0.66-1.38 t/ha TKV: 0.6-0.83 g Market Potential Amaranth can be used both for grain (like quinoa) and as a leafy vegetable. Amaranth-Purdue University Education. Additionally, it also has an established role in patients with Alzheimer's disease by limiting neuronal damage in the brain. For the same reason, leafy greens including amaranth often recommended by dieticians in the cholesterol controlling and weight reduction programs. Experimental diets were formulated, where 100%, 75%, 50%, 40%, 20% and 0% FM protein was substituted by protein from ALPC. 2. Negi, P. S. and Roy, S. K. Changes in beta-carotene and ascorbic acid content of fresh amaranth and fenugreek leaves during storage by low cost technique. Previous research has demonstrated that amaranth grain has hypocholesterolemic effects. The leaves and stems carry a good amount of soluble and insoluble dietary fibers. This study basically was designed to assess the reten- tion of nutritional contents of Amaranth leaves using various preparatory methods before cooking. Consumption of natural vegetables and fruits rich in vitamin-A and flavonoids are also known to help the body protect from lung and oral cavity cancers. Fresh amaranth leaves are one of the richest sources of vitamin-C. 100 g of fresh leaves carry 43.3 mg or 70% of recommended daily intake of this vitamin. And there’s decorative value. They reported that amaranth Phytates and dietary fiber present in the leaves may interfere with the bioavailability of calcium, iron, and magnesium. Protein 2.5g: 5 %: Vitamin D 0.00mcg: 0 %: Calcium 215.00mg: 17 %: Iron 2.32mg: 13 %: Potassium 611mg: 13 % * The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. There was no difference between carbohydrate content TABLE … Amaranth leaves contain 17.4-38.3 % dry matter as crude protein (Table 6), averaging 5% lysine and thus having potential as a protein supplement (Oliveira and de Carvalho, 1975). (adsbygoogle=window.adsbygoogle||[]).push({}); Amaranth grows all around the world in the tropical and subtropical environments. Protein from amaranth may be cheaper alternative to fishmeal in fish diet. We substituted fish meal with Amaranthus hybridus leaf protein (ALPC) concentrate in O. niloticus. Amaranth greens perhaps have the highest concentrations of vitamin-K of all the edible green-leafy vegetables. Uncooked amaranth is particularly rich in manganese (159% DV), phosphorus (80% DV), magnesium (70% DV), iron(5… Its leaves are ready for harvesting in about 4-6 weeks after sowing the seed. Vegetable amaranths distinguished by features like short spike inflorescence, glossy, brownish-black seed, and indeterminate growth habit. You can also use the leaves of amaranth as a leafy vegetable; the taste is similar to spinach and they can be used in the same way as many of the leafy vegetables, especially in mixed-green salads. Amaranth is a very rich source of protein and essential amino acids. Characterization of the nutritional quality of amaranth leaf protein concentrates and suitability of fish meal replacement in Nile tilapia feeds, https://doi.org/10.1016/j.aqrep.2017.01.003. Furthermore, amaranth leaves have high protein content and balanced amino acid composition [9]. 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