The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Friday, August 12, 2022

Protein in amaranth grain

Amaranth is native to Mexico and Central America. These grains were once considered a staple food in the Inca, Maya and Aztec civilizations. And it remains a part of the Central American diet. Amaranth has increased in popularity throughout the U.S. as more people have become aware of its impressive nutritional profile.

Amaranth is rich in protein, with nearly double the amount found in corn or rice. One of the primary functions of protein is to maintain and repair muscle tissue in the body.

One cup (246 grams) of cooked amaranth contains about 9.3 grams of protein. The protein is easily absorbed by the body and contains all amino acids — even lysine, which is often missing from cereal grains. Amaranth tops the list of the grains with the most lysine, providing 721 milligrams per 1/2-cup serving.

Studies have shown that, in the plant kingdom, amaranth proteins are among the most similar to animal proteins. As a complete source of protein, this grain includes all nine essential amino acids, along with lunasin, a peptide believed to have anti-inflammatory benefits. Lunasin, a naturally occurring peptide in soybeans classified as a 2S albumin, has 43 amino acids with a molecular weight of 4.7 kDa.

Lunasin appears to prevent normal cells from turning into cancer cells. Lunasin might also decrease the amount of cholesterol made by the body.
Protein in amaranth grain

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