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
DOI 10.1080/10408398.2020.1825323
More from this paper
Related findings · Micronutrients & recovery
- Trans fats (industrial trans-fatty acids) are unequivocally harmful and should be completely avoided as they raise LDL-C, TGs, and Apo B while lowering HDL-C.Strong
- For menopausal women with osteoporosis, first-line pharmacologic therapies include alendronate, risedronate, zoledronic acid, and denosumab for the prevention of hip, nonvertebral, and vertebral fractures.Strong
- Folic acid fortification of flour prevents neural tube birth defects, and mandatory fortification is more effective than voluntary supplementation alone.Strong
This is one finding among thousands. Every one is graded and traced to its source, so you can see what the evidence actually supports. Browse the research →