Amaranth, also known as Rajgira, is a gluten-free grain-like plant and also a great source of dietary fibre. The word Amaranth translates to “immortal.” And it literally lives up to its name! Amaranth is a powerhouse when it comes to boosting your energy levels.
Both the leaves and seeds of Amaranth are nutrient-packed, offering proteins, calcium, zinc, iron, and vitamins A and C. The essential amino acid lysine in Amaranth leaves not only aids in energy improvement but also helps with calcium absorption.
It is extremely beneficial for people who feel tired and weak often or recovering from a surgery or a disease. In my hospital I give Amaranth soup to patients as a post-treatment meal.
Health benefits of Amaranth
Amaranth, being an Ayurvedic superfood, offers a variety of health benefits.
Bone strength
Amaranth is rich in calcium and therefore, helps strengthen your bones.
Heart health
The magnesium and phenolic acid contained in Amaranth help resist heart diseases and strengthen heart muscles.
Energy and digestion
Amaranth also helps improve your energy levels and digestion.
Gluten-free goodness
Being gluten-free, Amaranth is a great choice for people suffering from celiac disease or gluten sensitivity.
Anti-inflammatory roots
The roots of Amaranth have anti-inflammatory properties and are used to relieve pain and inflammation.
In Ayurveda, Amaranth is used for a wide range of purposes, including the treatment of blood and respiratory disorders, diabetes, urinary tract infections, diarrhoea, wounds, throat infections, blood purification, etc.
Ways to consume Amaranth
Amaranth may be heavy to digest for some people. But it can be made digestible by cooking it well. There are many healthy ways to consume Amaranth.
You can cook and consume Amaranth grains like how you cook rice or quinoa.
Another option is to pop amaranth grains and have it like popcorn.
You can also create a nutritious breakfast cereal or porridge by adding cooked Amaranth grains with honey or milk.
Amaranth soup also makes a great option.
You can also make a side dish by sautéing Amaranth leaves in ghee, seasoning it with black pepper and cumin.
Despite its amazing health benefits, it is not advisable to have Amaranth every day. Overconsumption of Amaranth may increase Kapha. So, it is best consumed once or maximum twice a week.
It’s funny how life turns out— as a child, I used to cry when I was asked to eat Amaranth thoran (a Kerala dish made with sautéed amaranth leaves and coconut). Today I tell all my patients to have it! The irony of life!
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