Saturday, 18 March 2017

Rajgira / Amaranth

Rajgira, also known as Amaranth is a perinial plant. In India we eat Rajgira leaves (like spinach), cooked into a bhaji as well as the seeds. The seeds are popped/puffed and made into quite a few recipes like Rajgira ladoo or wadi. Rajgira flour is used to make bhakri, (an Indian flatbread) or puri especially when fasting. Amaranth is rich in proteins and is a naturally gluten free food. It is considered a complete protein as it contains all essential amino acids. It is a good source of calcium magnesium and iron.

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