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Difference between revisions of "Wikipedia: Amaranth and the Aztecs"
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Amaranth has a similar nutritional profile to grain (the Aztecs got up to 80% of the calories from it prior to the Spanish conquest), and it is even today termed a "pseudograin" because it can be ground into flour like wheat or other seed grains, which biologically are grasses.<ref>"[http://en.wikipedia.org/wiki/Amaranth#History Amaranth]," and "[http://en.wikipedia.org/wiki/Pseudograin Pseudograin,"] Wikipedia, accessed 28 June 2014.</ref> Even today, Amaranth is used to replace wheat flour in gluten-intolerant patients (e.g., celiac disease) or to increase the nutritional content of standard whole-wheat flour. | Amaranth has a similar nutritional profile to grain (the Aztecs got up to 80% of the calories from it prior to the Spanish conquest), and it is even today termed a "pseudograin" because it can be ground into flour like wheat or other seed grains, which biologically are grasses.<ref>"[http://en.wikipedia.org/wiki/Amaranth#History Amaranth]," and "[http://en.wikipedia.org/wiki/Pseudograin Pseudograin,"] Wikipedia, accessed 28 June 2014.</ref> Even today, Amaranth is used to replace wheat flour in gluten-intolerant patients (e.g., celiac disease) or to increase the nutritional content of standard whole-wheat flour. | ||
Revision as of 09:10, 25 September 2014
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Wikipedia: Amaranth and the Aztecs
Amaranth has a similar nutritional profile to grain (the Aztecs got up to 80% of the calories from it prior to the Spanish conquest), and it is even today termed a "pseudograin" because it can be ground into flour like wheat or other seed grains, which biologically are grasses.[1] Even today, Amaranth is used to replace wheat flour in gluten-intolerant patients (e.g., celiac disease) or to increase the nutritional content of standard whole-wheat flour.
Notes
- ↑ "Amaranth," and "Pseudograin," Wikipedia, accessed 28 June 2014.