Four seas net: amaranth is a kind of common green leaf vegetable. I believe many families love it very much. There are many ways to eat red amaranth. And the nutritional value of amaranth is very high. Eating often is good for our health. So what is the nutritional value of amaranth? What is the edible value of amaranth? Let's take a look at it with Xiaobian~
First of all, it's nutritional value. Take amaranth as an example to query the table of nutritional components
100 g amaranth contains 35 kcal of calories, 2.8 g of protein, 1.8 g of dietary fiber, 178 g of calcium and 340mg of potassium
(Note: red amaranth is red because it contains natural pigment "amaranth", which is non-toxic and harmless, but also has no special nutritional and health value.)
It can be seen from the nutrient composition table that amaranth has a high content of dietary fiber, calcium and potassium, which are prominent in common vegetables.
The dietary fiber content of common vegetables is generally about 1%, while that of amaranth is as high as 1.8%. Dietary fiber has a very good prevention and treatment effect on constipation, especially the crude fiber in amaranth, which can increase the fecal volume and stimulate intestinal peristalsis. At the same time, dietary fiber can absorb water and expand, and provide more satiety, which is conducive to weight and postprandial blood sugar control.
The content of calcium in green leaf vegetables is generally rich, which is the main source of calcium in food except milk and soybean. Amaranth is especially prominent. The content of calcium in 100g red amaranth is 178g, which is higher than that in spinach (66mg / 100g), rape (108mg / 100g) and broccoli (67mg / 100g). But at the same time, it should be noted that amaranth also contains high oxalic acid, oxalic acid will affect the absorption of calcium. Therefore, whether it is fried amaranth or cold amaranth, it is necessary to blanch first to remove most of the oxalic acid.
Potassium, the common vegetables contain about 200mg of potassium per 100g, amaranth is also rich in potassium, potassium can antagonize the pressor effect of sodium, which is helpful for auxiliary control of blood pressure.
As for the practice of amaranth, it's common to mix amaranth with cold sauce and stir fry amaranth, both of which are very healthy, but the content of oxalic acid in amaranth is relatively high. Remember to blanch it with water before cooking.