Abstract
Grain amaranth is native to Mexico, Central America, and the Andes where it was once a staple food of early native American civilizations. The earliest archaeological record of pale-seeded grain amaranth is that of Amaranthus cruentus, found in Tehuacán, Mexico, about 4000 B. C., making it one of the oldest food crops (Pal and Khoshoo 1974; Grubben and van Sloten 1981; Stiebritz et al. 1985). Amaranth was a major grain crop in pre-Columbian times. Ancient Mexicans gave the name “huatle” to the seeds which have been identified as grain amaranth and “tzoalli” or “zoale” to the dough prepared for consumption (Sauer 1950 a, b; Santin et al. 1986). Various amaranth species have been cultivated in many countries of the world since ancient times as grain crops, vegetable, ornamentals, and dye plants. The potential of both grain and vegetable amaranth as a food resource has been reviewed by SanchezMarroquin (1980), NRC (1984), Saunders and Becker (1984), Teutonico and Knorr (1985), and Paredes-López et al. (1990b). The red dye from amaranth leaves is used to color beverages and foods in Argentina, Bolivia, Ecuador, Mexico, and United States (Sauer 1950 a; Teutonico and Knorr 1985).
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Paredes-López, O., Hernández-López, D. (1992). Food Properties of Amaranth Seeds and Methods for Starch Isolation and Characterization. In: Linskens, H.F., Jackson, J.F. (eds) Seed Analysis. Modern Methods of Plant Analysis, vol 14. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-01639-8_11