amaranto

Amaranto, or amaranth, refers to several species within the genus Amaranthus that are cultivated for their edible seeds and young leaves. The seeds are used as a pseudo-grain in cooking, while the leaves are consumed as leafy greens in many cuisines.

The most important grain-producing species are Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus. Native to the Americas, amaranth has been cultivated since pre-Columbian times and remains important in various regions of Africa, Asia, and the Americas. It is typically grown as a warm-season annual and can tolerate poorer soils and drought conditions better than some true cereals.

Culinary uses include cooking the seeds like a grain, grinding them into flour, or popping them as a snack. Amaranth also contributes to porridge and side dishes and is widely used in gluten-free diets. Leaves are prepared as greens in many cultures, cooking similarly to spinach or collard greens. The flavor is mild and nutty, often described as earthy.

Nutritionally, amaranth is relatively high in protein for a plant food and contains lysine, an amino acid limited in many cereals. It provides minerals such as iron, magnesium, and calcium, as well as dietary fiber. Seeds contain phytochemicals and phytates, which can affect mineral absorption; soaking or cooking can reduce some of these compounds.

In modern contexts, amaranth attracts interest as a resilient, dual-use crop and as a healthful ingredient in gluten-free and plant-based diets.