Amaranth proves to be one of the best suited crops to address certain health problems in rural Oaxaca. Seeds are 13 to 15 percent protein, among the highest for any grain. Amaranth seeds are also high in fiber, calcium, iron, potassium, phosphorus, zinc, and vitamins A and C. In addition, combining amaranth seeds with corn, a major component of the local diet, forms a complete protein. Leaves are also edible, containing more calcium, phosphorus, and vitamin C than spinach, in addition to the high levels of folate and other nutrients present in the seeds.
The high quantities of both micro- and macronutrients in the seeds and in the leaves prove very important in addressing many easily preventable health problems in rural Oaxaca. Studies show that the integration of only a small amount of amaranth grain into the daily diet will help children recover from states of malnutrition. In a study performed by San Miguel de Proyectos Agropecuarios, 1,000 children eating the equivalent only 20 grams of amaranth grain daily for one year recovered at a rate of 61.70 percent while the control group only recovered at a rate of 15.33 percent. Such results prove amaranth's viability in fighting malnutrition around the world.
In Mesoamerica, the amaranth plant is uniquely positioned in the fight against malnutrition. As a native grain, amaranth has developed resistance to the heat and drought that can devastate other crops. By using the C-4 photosynthesis process, amaranth can survive with much less water than other food crops in the region such as corn and beans. In good growing conditions, each amaranth plant will produce 40,000 to 60,000 seeds seasonally.
Additionally, amaranth's market value is such that farmers can earn considerably more money growing amaranth than growing other crops. Although the relatively high input cost can often be a barrier to entry, the net profit of growing amaranth is more than 10 times the net profit of growing corn, oats, or wheat according to one local study.
Historical Context
Amaranth is native to Mesoamerica and has been cultivated here for approximately 7,000 years. It was nearly eradicated with the Spanish Conquest because of its dietary and cultural importance in the Aztec society. Not only did amaranth provide the Aztec people with a source of many nutrients, but it was also used in religious ceremonies. The ancient Aztecs made statues of their many gods by mixing the seeds with honey and sometimes human blood, later eating the statues in a ritual similar to the Christian Holy Communion. The worshiping of "false gods," coupled with the fact that amaranth was associated with the practice of human sacrifice, spurred the Spanish to outlaw the consumption and the cultivation of amaranth. Therefore, it almost completely disappeared from Mexico with only a few exceptions in remote areas not reached by the Spanish during their conquest.
Amaranth's Adaptability
Amaranth can be incorporated into most dishes without drastically changing the flavor. Download Puente's community recipe booklet containing traditional Mexican dishes with the only difference being the added amaranth.
