Micronutrients & recovery
Processing methods such as germination, boiling, and autoclaving significantly reduce antinutrients (phytates, oxalates, tannins) and improve protein digestibility in amaranth grain.
To get the most nutrition from amaranth, process it before eating. Germinate the grains at 30°C for 72 hours to boost protein digestibility, or boil/autoclave them to reduce antinutrients like phytates and oxalates. This makes the minerals and protein more available to your body.
It was reported that germination at 30 (cid:1)C for 72 hours has the most significant effect on protein digestibility; with 82% increase compared to fermentation which improved protein digestibility by 76%. Heat treatment such as autoclaving and blanching were more effective in reducing tannin and oxalate content.
Why this rating
The paper cites specific studies with quantitative results on processing effects.
Source
Exploring the potentials of underutilized grain amaranth (<i>Amaranthus</i>spp.) along the value chain for food and nutrition security: A review
Olaide Ruth Aderibigbe et al. · Critical Reviews in Food Science and Nutrition · 2020
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