Buckwheat, Quinoa and Amaranth

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Buckwheat, Quinoa and Amaranth


Quinoa, Amaranth and book the most well-known representatives of the so-called pseudo-cereals are wheat, because they form similar to cereals, starchy grains. Their seeds can be processed, such as cereal grains, so that, for example, you can be like rice as a side dish consumed. They can also be used for baking bread, but only together with wheat-, rye – or spelt flour, because the Dough easing major glue protein Gluten. This is the pseudo-power of grain, however, for patients with celiac disease is interesting. Similar to Quinoa, Amaranth has a high content of proteins, minerals, vitamins and fiber. The biological value of the proteins in Amaranth exceeds even that of the milk.

To Claim A Loose Buckwheat

Buckwheat is today, especially in the Full-kitchen popular. He belongs to the family of knotweed and has a nutty taste. He is to grits, meal or flour to make savory pancakes and pancakes, processed, in addition, he serves as inlay in soups or as a component of the Patties.

Buckwheat: cultivation of the Moor

As the buckwheat in the 14. Century came from Central Asia to Central Europe is not to prove exactly, but he’s as frugal Plant quickly established documents, numerous village Chronicles, especially from the North of Germany. The high moor were the poor peasants is not easily managed, because the soil was nutrient-poor and acidic.

The predominant medium for the Preparation of the Mire, the “brand culture”. In the spring, the farmers set fire to the dry down, mostly with the Heather-clad surfaces. In the still-warm ash, they sowed buckwheat.

Buckwheat thrives as one of the few cereals on acid moor soil. It Matures in only ten to twelve weeks. But the arable land in brand culture were only about six years of to use, afterwards, the earth was drained, and could only be, after 30 years, re-built.

Amaranth and Quinoa as a source of power

Natural food manufacturer brought Quinoa and Amaranth on the German market, the “miracle grain of the Andes” is becoming more and more popular. Amaranth is one of as to plants is one of the oldest crops of humanity, the Fox’s tail. Thousands of years ago already, it was used in South America as a staple food and was at the same time a sacrifice for the gods.

For a long time, the Plant of the Amaranth was considered sacred. Incas and Aztecs believed to have in it the source of great power to be found. But then the Spanish conquistadors came under their rule, the cultivation was banned, the fields were destroyed, because the indigenous people should be deprived of their energy source.

Amaranth provides essential ingredients

Amaranth is rich in vitamins B1 and B2, and mineral. In the case of Calcium, Magnesium and iron, he is the leader among the grains, in the case of potassium, he occupies the second place. Finally, he has greater amounts of unsaturated fatty acids.

Quinoa: nutty pseudo-grain

The goose-foot plant, Quinoa (pronounced “Kienwa”) is also known as “Inca wheat”: it provides high quality protein and contains a lot of iron, zinc and Magnesium, as well as a high proportion of unsaturated fatty acids. Among Allergy sufferers, he is considered as an Alternative to conventional cereals.

The beads-shaped, tiny, bright yellow grains have a slightly nutty taste. They contain 15% more protein than domestic varieties of cereals, including many essential amino acids such as lysine, Tryptophan and cystine. In addition, the grains are gluten-free. Therefore, they are suitable for people who suffer from celiac disease or Sprue, so allergic to the protein Gluten in wheat, rye and other cereals to respond.

Hazardous ingredients in a pseudo-grain

The research Institute for child nutrition in Dortmund, Germany, indicates that in the case of the pseudo grains to some dangerous properties. What many do not know: Amaranth and millet – contain tannins, which are responsible for ensuring that the human organism vitamins and minerals receives worse.

In addition, they inhibit digestive enzymes and hinder the recovery of protein from food. In buckwheat, the red dye from the skin of the fruit (“Fagopyrin”) is problematic: you Eat it, the skin more sensitive to sunlight – this is in the case of husked buckwheat.

Saponins in Quinoa can be harmful

Quinoa protects itself from pests by bitter-tasting saponins in the seed coat. Saponins can damage the blood cells and the intestinal mucosa, irritate. Thus, pollutants and allergens can pass through the intestinal wall into the blood. In infants the digestive system is not Mature yet , therefore, the saponins are particularly problematic.

In the case of an intestinal inflammation but can also be for adults dangerous: in some circumstances you can get into the blood, destroying red blood cells and damage the liver.

Quinoa is harmful to health?

The magazine Ökotest writes: “In the trade is washed or peeled, and thus debittered is Quinoa. Whether and how many saponins survive this procedure, however, is not known. Who heated the Quinoa, you can make about a third of the possibly remaining saponins harmless.”

The German society for nutrition (DGE) advises against the use in children under two years of age, in principle, of Quinoa dishes. It could not be ruled out in spite of the cleaning, the saponins “are still present in trace amounts”. For older children and for adults, the restrictions do not apply, however. Nevertheless, you should wash Quinoa under running water.