Amaranth

Often, we see that amaranth (Amaranthus) is grown exclusively as an ornamental crop in city parks, in flower beds, in front gardens. In the forests of Russia (and not only) you can find one of its wild-growing species called "Schiritsa" (velvet, cockscomb, axamitnik, cat's tail, candlestick), which is considered both a malicious weed and a wonderful fodder plant for livestock, especially pigs. But, unfortunately, few people use this plant as a wonderful salad crop and a source of valuable grain. But in vain.
Amaranth is an excellent food product, and its oil and germinated seeds have amazing healing properties that get rid of the most serious problems with health.

Dear visitors of the site, if you have heard somewhere that Amaranth is allegedly dangerous to health as a source of carcinogens, then this statement has nothing to do with the amaranth plant.

Simply, some unscrupulous food manufacturers used food coloring with the same name (banned since 1976), which causes cancer. Its common name is trisodium salt, which is obtained from coal tar. As a food additive it has E number E123.

The case is quite the opposite - Amaranth plant has antitumor properties, it is called the miracle plant of the XXI century.

History of amaranth

The history of amaranth is interesting and tragic. His image was a symbol of immortality, and in his homeland - in America, where for eight centuries before its conquest by Europeans, the Indians called him " golden grain God", "wheat of the Aztecs", "bread of the Incas". It was the basis of their vegetable diet after corn, and in terms of its nutritional and medicinal properties, it was deservedly extolled much higher than any other food plant.

However, some sacred Indian rituals using figurines of people made from amaranth flour, honey and human sacrificial blood caused the ban on growing the "mystical grain of the Aztecs".

The ban came from the Spanish conquistadors and was supported by the Catholic Church. The "devil's plant," as the Spaniards called it, was banned for several centuries on pain of death in Europe and forgotten in America itself. Whatley (another of his names) was destroyed everywhere and only the Indians who lived in the remote mountainous regions of Central America preserved it and continued to grow it.

This most valuable product experienced a second birth in the 20th century, when serious research began on it in the USA. Now hundreds of research institutes around the world are engaged in the revival of this ancient culture.

In our country, the study and introduction of amaranth into agriculture in the thirties of the XX century began the famous Russian scientist academician Nikolai Ivanovich Vavilov. After his death all research work were abandoned and almost forgotten. Much later, this work was continued by Iskhan Magomedovich Magomedov, a professor at St. Petersburg University. He is one of the first domestic researchers who started growing amaranth.

I must say that here we are talking only about the cultivated species of amaranth. Wild-growing species are widespread not only in the world, but also throughout our country called Shiritsa. Only in the Central Russian region are 7 species known, and for example, in the Moscow region 3 species of amaranth grow.

The most popular varieties of amaranth in grain, fodder, and vegetable areas in Russia and neighboring countries.

Kharkivsky-1

Universal grade - grain, fodder, and also possessing the increased medicinal properties. Vegetation period - 110 days. One of the most high-yielding: from 1 ha it gives up to 2000 c. biomass of the above-ground part and up to 50 c. grains. Sowing scheme: row spacing 45 or 70 cm, between plants 20 cm. The oil content in the seeds is up to 7%, the high content of squalene in the oil is up to 10%. Grain is used for butter production, in baked goods and other areas of food production. For fodder purposes, the aerial part of the plant is used in the form of green fodder, silage, granules, grass meal, in dried form.

Aztec

Forage variety, mid-season. The growing season is 120 days. Plant height - 150 cm. Panicle length 45-50 cm. Dark brown seeds. The stem and panicle are red, the leaves are red-green. It is characterized by a high level of grain and green mass yield. With late sowing, the content of leaves increases, which makes the mass the most tender and easily eaten by animals. In 1 kg. dry weight contains from 0.41 to 0.50 feed units. Grain can also be used for baking bakery products, making amaranth oil.

Giant

Forage grade. Included in the State Register of the Russian Federation. The leaf is dark green. Panicle of yellow and red color, 36-42 cm long. Seeds discoid, white. The aerial part is distinguished by a large number of succulent leaves, which are well eaten by farm animals fresh or in the form of silage. The average yield of green mass is 1500-2000 c/ha, seeds - 21.7 c/ha. The fat content in the seeds is 7.9%. The vegetative period from germination to maturation is 115-127 days. Plant height 165-190 cm.

Lera

Mostly feed. The grain is used to make oil, which is 7% in seeds. Seed yield up to 22 c/ha. Mid-season variety - 105 days. The protein content in the seeds is 20.6%. Plant height from 170 cm to 220 cm. The stem is green, the leaves are green with red veins. Panicle 54 cm long, red, compact. The seeds are white. The weight of 1000 seeds is 0.7 g. Resistance to lodging - 9 points, to shedding - 8 points. Seeding is used to extend the green animal conveyor, silage harvesting. The grain is used to make flour and butter. Sowing: row spacing 45 cm. There are 5-6 productive plants per linear meter in a row.

Voronezh

Early maturing variety of grain direction. Vegetation period 95-100 days. Plant height 80-120 cm. The ratio of the panicle to the rest of the plant reaches 1/2 or more. Due to the smaller amount of green mass and low growth, it is convenient for harvesting with a combine. The grain is light. Grain yield is 15-35 kg/ha.

Kizlyarets

The plant is 120-160 cm tall. The stem is ribbed. Bushiness is weak. Leaf ovate-elliptical, light green. Inflorescence - panicle, amaranth form, straight, medium density, yellow-green, red when ripe. Seeds are round, light yellow. The average yield of dry matter (above-ground part of the plant) is 77.2 c/ha, higher than the standard by 31.9 c/ha. A universal variety (can be used as green mass for livestock feed and as grain for food purposes) suitable for central Russia. Grain harvest 20-30 c. In the south, the grain yield reaches 60 centners per hectare, as in the Kharkovsky-1 variety. But at the same time, the advantage of the Kizlyarets variety is in its lower growth, which facilitates the mechanized harvesting of this variety for grain. Vegetation period from germination to harvesting for green fodder - 60-70 days, for seeds - 80-120 days.

Vegetable varieties of amaranth:

Valentine- Early ripe vegetable variety, rich in useful trace elements. A plant 100 - 170 cm high. Leaves, a stalk and inflorescences of saturated, red-violet color. The leaves are rich in vitamins C, E, carotene, minerals - potassium, calcium, phosphorus, magnesium, iron. Therefore, the leaves of this variety in dried form are used to make vitamin herbal tea.

In memory of Kvasov- a universal vegetable variety, suitable for all types of processing. The plant is 100-110 cm tall. The inflorescences are red with a brown tint. The leaves are dark green and very delicate.

White Leaf (White Leaf)- dwarf variety of amaranth. The plant has light leaves and stems, very juicy, tender and tasty. They are cut at a plant height of only 18-20 cm. It grows well in winter in a box on the windowsill.

Shuntuk- a universal variety of amaranth, suitable as a vegetable crop, for grain production and for fodder purposes. For fodder purposes, the varieties Kizlyarets, Podmoskovny, Sterkh are intended. But the young greens of these varieties are suitable for use as vegetables.

Tailed pink-flowered - decorative - vegetable variety. It is often used to decorate flower beds and garden plots. Young leaves due to the low content of bitterness in them can be used in cooking. Plant height 100-130 cm. Inflorescences are pink, delicate hanging down. Seeds are translucent, light brown, with a red tint and a light red border around the edges. According to some reports, dried inflorescences are used as tea leaves for vitamin tea.

burly- an early ripening vegetable variety of amaranth. Plants 110-150 cm tall. Inflorescence brown-green, with red spots. Seeds are light, yellow-brown. Young shoots and leaves are distinguished by increased juiciness and high palatability, they are used for food in fresh and processed form. The period from germination to consumer ripeness of leaves is 40-80 days. The leaves contain 14-15% high quality protein. The yield of green mass is 2.5-3 kg/sq.m, dry mass - 0.25-0.3 kg/sq.m. Amaranth greens can be used fresh for salads, okroshka, as well as boiled, stewed, dried, added to side dishes, soups, mashed potatoes, etc.
Also, this variety is able to produce a small amount of food grain.

Growing amaranth

Amaranth is an annual plant from the amaranth (amaranth) family - Amaranthaceae. The stem of vegetable varieties can reach a height of more than 3 meters. The entire length is covered with green succulent leaves (up to 200 pieces per plant) on numerous stepson branches. The top ends with a complex spike-shaped inflorescence (straight or drooping panicle). Forage or vegetable varieties have a long growing season and in the conditions of the Non-Black Earth Region, they grow only green mass throughout the season and practically do not bloom. Amaranth seeds are small (about 1.4 mm), shiny, black, pinkish, yellow or greenish in color. This plant is drought-resistant, heat-and-light-loving, self-pollinating and remarkably disease-resistant.

For its extraordinary ability to keep the fresh appearance of the inflorescences, it was respectfully nicknamed "the winter friend of people", and in Greek "amaranthos" means an unfading flower. Amaranth flowers can decorate your home all winter long.

The optimum temperature for development is 25-30 degrees C. Nevertheless, adult plants tolerate short-term autumn frosts down to -1 ... -3 degrees quite well. It adapts well to new conditions. Unpretentious to soils, grows well on saline, but prefers sod-podzolic and light loamy soils. Does not tolerate waterlogged and swimming, as well as heavy loamy soils.

It is an excellent sederat, significantly improves soil fertility, stimulating the vital activity of microorganisms that contribute to its enrichment with nitrogen. Amaranth gives good yields after potatoes, cucumbers, tomatoes, legumes and green vegetables. The growing season, depending on the conditions, is 90 - 150 days. Sowing is carried out with seeds at the end of May when the soil warms up to 10-12 degrees.

Amaranth seedlings photoTo get early greens and guaranteed to provide yourself with seeds, it is better to grow seedlings. To do this, seeds for seedlings are sown in the second half of April (about a month before planting in open ground).

For growing seedlings, the potted method is used. Seedlings are planted in a permanent place after the threat of frost. In the event of their occurrence, the plants must be covered. It has been noticed that young plants easily tolerate transplanting with damaged roots, but, naturally, it is better not to do this and transplant seedlings with a clod of earth. For a family of 3-4 people, it is enough to grow 7-10 plants.

Before sowing, a garden mineral mixture (30 g per 1 sq. M.) or complex fertilizers are applied in accordance with the instructions for their use.

Before sowing, level the surface of the soil. The seeding rate is 15 grams per hundred square meters, i.e. 100 grams of seeds is enough to sow 6 acres (seed germination is 85%.). Seeding scheme: for greens - 20-25 cm between plants in a row, 60-70 cm between rows; for seeds - 50-60 cm and 60-70 cm, respectively. Embedding depth 1-1.5 cm.

For a more even distribution of seeds before sowing, they are mixed with sawdust or coarse river sand. After sowing, it is better to roll the soil. Seedlings appear on the 7-8th day.

Sown by direct sowing of seeds into the ground, the plants develop very slowly, so careful weeding is required in the first month. In the future, growth accelerates so that amaranth grows from 5 to 7 cm per day (fantastic!) And is itself able to suppress weeds around it. Watering is carried out regularly, especially after sowing and during the period of initial growth. Top dressing is carried out 3-4 times per season with a solution of mullein (1: 5) and ash (diluted 200 g per 10 liters of water).

The agricultural technique of growing amaranth for seeds is no different from the agricultural technique of growing for greenery. Several of the strongest plants are selected to obtain seeds. The leaves are not cut off. The time of harvesting is determined by redness, drying and falling of the lower leaves and a change in the color of the stem from green to light and whitish. The maturation of crimson species is also characterized by the cream color of the leaves. Cleaning is carried out in dry weather. Seeds are harvested starting from the lower panicles of the inflorescence. They easily spill out of the inflorescences, so the panicles are cut slightly unripe and dried. Panicles are rubbed with hands and sifted through a fine sieve. Up to half a million seeds can be obtained from one plant, and the weight of one panicle can reach a kilogram or more. Seed germination persists for 4-5 years.

Nutritional use of amaranth

amaranth seeds

Eating amaranth is a book that has been re-written. And there is one interesting page in this book. At a time when amaranth was already anathematized, the Queen of Sweden, Christina Augusta, founded the Order of the Knights of Amaranth in 1653, which lasted three years.

The symbol of the order was an amaranth wreath, on which the image of an amaranth and two intertwined, inverted letters "A" shone. Members of the order dined on Sundays with the queen, eating various dishes from this plant: cereals, cold soups like okroshka, healing high-calorie drinks.

Perhaps the establishment of the order was associated not only with the love dates of the queen at the mill, where the Swedes grinded amaranth grains, but also with its well-known property to "ignite the fire of love" and the belief of the Indians that eating the "golden grain of God" helps to become a god-like superman. And this episode of the history of the "mystical grain of the Aztecs" for many years was only a glimpse in the darkness of oblivion of the miracle plant.

Its nutritional properties cannot be overestimated. For comparison: the nutritional value of amaranth protein is 75 units, and milk is only 72 units. Roots, stems, leaves, flowers and seeds, to varying degrees, are a source of oil, starch, vitamins, pectin, carotene, protein, trace elements, mineral salts, sugar.

This is a whole pantry of a unique protein of the highest quality, containing lysine - the most valuable and indispensable amino acid for the human body, which in the protein is 6-9%, which is much more than in the protein of corn, wheat, rice. In Japan, the nutritional value of amaranth greens is compared with squid meat.

Flour and cereals from seeds are used as the most valuable food additives (up to 20%) in the production of dietary food products: cereals, bakery, pasta, confectionery, baby food. When added to wheat flour (10%), baked bread and pastries acquire healing properties and do not stay stale for a long time. Already now in different countries world produce more than thirty types of food "amaranth-containing" products: vermicelli, pasta, sauces, chips, biscuits, muffins, waffles, cookies, soft drinks and beer. And this, in essence, is only the beginning of the great procession around the planet of the "golden grain of God", called, according to N.I. Vavilov, to feed mankind. There is no doubt about one thing - amaranth is simply obliged to enter our daily diet!

Young leaves taste similar to spinach. They are consumed fresh, dried and canned. They are used in salads, soups, meat and fish dishes, in the preparation of sauces, casseroles, as a filling for pies, brew teas and add to compotes, get healing juice and prepare syrups from it. Amaranth greens are harvested for future use by drying and freezing. You can also cook a couple of jars of amaranth sauerkraut.

Seeds, first of all, are a source of oil, wonderful in its properties, more valuable than sea buckthorn. They can be consumed fried. When heated, the grains crack and acquire a pleasant nutty flavor. Fried and raw, they are added to casseroles, pancakes, puddings, cakes, muffins.

It is not at all difficult to invent salads with amaranth yourself, since it goes well with any salad vegetables. We can say that "you can't spoil the salad with amaranth." With the traditional spring beriberi, any dishes and drinks with this unusual greenery will help to eliminate the vitamin deficiency very quickly. Here are some recipes for amaranth dishes:

SALAD: 200 g of amaranth leaves and 200 g of nettle leaves, 50 g of wild garlic leaves (can be replaced with young winter garlic leaves) pour over boiling water, chop, salt, season vegetable oil or sour cream.

shchi: in 500 ml meat or chicken broth with boiled potatoes, add 400 grams of amaranth leaves and 100 g of sorrel leaves (before that, put the leaves in boiling water for 3 minutes); cook for 10 minutes, remove from heat, break 2 raw eggs, beat lightly and pour into the broth, stirring constantly; when serving, add sour cream to taste.

SAUCE: in a deep bowl, bring 300 g of cream to a boil, put 200 g of finely chopped young leaves into the cream; add 100 g of grated soft cheese and 5 g of ground black pepper to the hot mixture, put on a small fire again, stir until the cheese is completely melted.

CUTLETS: fry 50 g of seeds, mash boiled potatoes (100 g) and peas (100 g), grate carrots (50 g); mix all products thoroughly with the addition of 2 raw eggs; make small cutlets, roll them in breadcrumbs or flour, fry in vegetable oil.

GREEN CUTLETS: prepare minced meat from 200 g of blanched amaranth leaves (dip for 3 minutes in boiling salted water, chop), 50 g of pureed mild cheese with a clove of garlic and 50 g of pulp white bread, 2 tablespoons of wheat flour; add 2 raw eggs, ground black pepper and salt to taste in minced meat; if necessary, dilute with a little cream; Roll cutlets in breadcrumbs, fry in olive oil.

BITS: prepare minced meat from 200 g of fried seeds or amaranth flour, 150 g of minced meat (beef, poultry meat), 2 eggs, salt to taste; roll the formed meatballs in wheat flour, lightly fry over high heat. Stew in tomato sauce with fried onions and carrots.

TEA: a tablespoon of fresh or dried leaves and flowers (can be replaced with crushed seeds) and half a teaspoon of lemon balm or mint brew 100 g of water heated to 70 degrees; hold in a sealed container for 5-7 minutes, add boiling water to 200 g; sugar or honey - to taste.
Tea from amaranth and Ivan tea: for 800 ml of boiling water (a container of a thermos with a glass flask) I add 2 tsp. dried and crushed amaranth leaves (Valentina variety) and 1 tsp. Koporsky tea, made according to the technology described on the page Ivan-tea - the gold reserve of Russia. I recommend adding not sugar, but a little honey (0.5 tsp per 150 ml of tea). It turns out a truly delicious drink, which also has a whole "bunch" of health benefits.

DRINK "VICK": Rub 4-5 large ripe tomatoes through a sieve (previously remove the skin from them). Pour a glass of sour bread kvass or Tan (Ayran, Koumiss) fermented milk drink into the resulting puree, add 7-8 crushed amaranth leaves, a quarter of a dessert spoon of black ground pepper. Beat the mass until smooth. The drink is ready to drink. It is especially recommended to the male population as a folk "green viagra".

medicinal properties

Conducted studies have shown that amaranth is unique in its medicinal properties. Pharmacologists show serious interest in amaranth oil due to the high content of squalene (8%) in its oil, a substance that is the most powerful antioxidant known.

The main source of squalene for antitumor drugs, until recently, was shark liver oil, in which it is only 2%. It is not difficult to imagine prospects in the treatment of amaranth. In folk medicine, amaranth oil is increasingly used: eczema, fungal skin diseases, acne, herpes, scars, burns.

Treatment with amaranth and preparations based on it is being revived and developed. Amaranth contains many vitamins, minerals and trace elements, biologically active substances (rutin, amaranthine, vitamins C and E), which significantly enhances its antioxidant properties. The spectrum of action of amaranth extends to the treatment of: inflammatory processes of the genitourinary system, chronic stomach ulcers and gastric diseases, diabetes, burns, obesity, atherosclerosis, anemia, beriberi, angina pectoris, hypertension and, surprisingly, psoriasis - a disease considered incurable.

In addition, this miracle plant gives a powerful regenerating and rejuvenating effect, strengthens the immune system, helps in the treatment of radiation sickness, in cleansing the body of salts of heavy metals, toxic substances, radionuclides. It helps to increase the level of hemoglobin and a significant increase in the number of red blood cells in the blood. In other words, it has a hematopoietic effect.

In the form of infusions and decoctions, it is used as a hemostatic agent, for diseases of the liver and heart, for the treatment of tumors, gastrointestinal infections and disorders. It is claimed that a decoction of its seeds can cure bedwetting in children in a week.

In general, we can say that oil, juice, infusions, decoctions and greens of amaranth have a powerful healing and long-term preventive effect on the entire body. BUT! It is a mistake to think that amaranth is a panacea for all diseases. There is no panacea at all. If it were, then it would have been found long ago, and all people would quickly become immortal. Such a miracle does not happen. And it won't happen. Any "drugs" only postpone the onset of the hopeless and inevitable moment of death, nothing more. It's annoying to know. Not wanting to know is naive.

Amaranth in folk medicine

In folk medicine, it is used in various dosage forms prepared at home:

decoction: 2 tablespoons of crushed dry leaves, flowers or roots pour 2 cups of boiling water, simmer for 15 minutes, cool, filter; take orally 0.5 cups half an hour before meals.
cold infusion: dry leaves or flowers are poured cold water in a ratio of 1:10 and insist 15-20 minutes, filter; take 0.5 cup before meals for gastrointestinal diseases and disorders;
infusion of leaves: 20 g of fresh leaves are finely cut, pour 200 ml of boiling water, insist on a boiling water bath for 30 minutes, cool, filter; take 2-3 times a day, 1/3 cup before meals;
bath infusion: 300-400 g of leaves or flowers are poured into 2 liters of boiling water, boiled in a tightly closed container for 15 minutes, cooled, filtered; the decoction is mixed with water in a bath, which is taken for 20-30 minutes.
fresh juice in a dilution of 1:5 is used for gargling and mouthwash, with tonsillitis, tonsillitis and inflammation of the mucous membrane.

Amaranth oil and extract

Amaranth oil, or rather oil extract, can be prepared at home. People suffering from diseases of the cardiovascular system, gastrointestinal tract, liver and kidneys, diabetes, osteoporosis, atherosclerosis, and finally oncological diseases will be helped by an oil extract from amaranth seeds, prepared with their own hands. By its properties, the extract is not much different from industrial oil. In addition, it will cost many times cheaper (Amaranth asset oil is now widely advertised) and will eliminate the risk of purchasing a counterfeit product.
Oil extract can be made in two ways:

Ingredients: seeds and olive oil in a ratio of 1:2 by volume. Technology: the seeds are lightly fried (until a slight specific smell appears) in a glass refractory dish, carefully ground with a wooden (glass) pestle in a glass mortar (to avoid contact with metal); in a glass bowl mixed with olive oil, infused in a cool dark place for 1 month, periodically shaking the contents; strain and store in the refrigerator.
Not fried, carefully ground in a mortar, seeds are mixed with olive oil in a ratio of 1: 1 by volume in a glass container and infused in a cool dark place for 1.5 months, shaking occasionally; after the expiration date, the extract is filtered and stored in the refrigerator.
In order to avoid oxidation of the extract and, accordingly, the loss of medicinal properties, it should always be stored in a dark place, with a tightly closed lid, which excludes prolonged contact with air. The shelf life of the extract is not more than a year. Take the extract inside half a teaspoon 15-20 minutes before breakfast and dinner.

Amaranth in cosmetics

Recently, its leaves, juice, and oil have found increasing cosmetic use. Due to the biologically active substances contained in all its parts, including unique ones, it in various cosmetic forms of preparation has an effective protective, healing, and long-term rejuvenating effect on the skin, hair and nails.

Lotions, masks, compresses based on amaranth moisturize, nourish, soften and smooth the skin, and also give it freshness and velvety. The use of amaranth in hair care provides strengthening of their roots, promotes growth and restoration of their structure, gives elasticity and shine. Amaranth oil is sometimes mixed with avocado oil to enhance its cosmetic properties.

In home cosmetics, it is recommended to use THAT WATER, which is very easy to prepare at home. Such water is used as a base for the preparation of herbal cosmetic forms, as well as for washing or rinsing before and after their application.

LOTIONS

freshly squeezed juice is used as a lotion for the skin of the face and neck.
infusion-lotion: 1 tbsp. dried herbs (or 2-3 fresh leaves) pour a glass of boiling water, leave for 1-1.5 hours, filter. Wipe the face and neck 3-4 times a day.
MASKS

for all skin types: 2 tbsp. l. juice mixed with 2 tbsp. l. sour cream and for 15-20 minutes apply a thin layer on the skin of the face and neck. Wash away warm water.
for oily skin: grated greens are mixed with chopped oatmeal. The mixture in the form of a mask is applied to the skin of the face for 15-20 minutes, washed off with warm water. Then put on the face for 5 minutes. wet, cold cloth moistened with amaranth infusion.
for dry skin: 2 tbsp. l. juice, raw yolk of one egg, 1 tsp. a spoonful of low-fat sour cream, 3-4 drops of amaranth oil. The ingredients are mixed and a mask is applied to the skin. In 20 minutes. wash off with warm water.
COMPRESSES

for the skin around the eyes: rubbed greens are applied to the eyelids of closed eyes and the area around them, covered with wet swabs. After 15 minutes, remove and rinse the eyes with warm water. Repeat the procedure 2 times a week until a visible effect is achieved.
for the skin of the neck and chest: pounded greens are mixed with warm milk until the consistency of gruel. Apply an even layer on a napkin and apply to the neck and chest for 15-20 minutes. Wash off with warm water.
HAIR CARE

rinsing the hair with a decoction has a conditioning effect. Preparation of a decoction: 3 tbsp. dry crushed leaves or 6-8 fresh leaves are brewed with boiling water in a thermos with a capacity of 1 liter. Withstand the day. Dilute with warm water in a ratio of 1:1. Apply 1-2 times a week.
oil or oil extract to strengthen hair in case of baldness - rubbed into the scalp daily before bedtime. The course of treatment is from 1 to 6 months.
infusion for baths: 300-400 g of leaves are poured into 2 liters of boiling water, boiled in a tightly closed container for 15 minutes, cooled, filtered; the decoction is mixed with water in the bath. The time of taking an amaranth bath is 20 minutes.

All health!

More about oil:

The unique composition of Amaranth oil.

Vitamin E, found in amaranth oil in a very rare form of tocotrienol, which makes its antioxidant properties 40-50 times higher than another form of this vitamin - tocopherol. If you use amaranth oil, you can reduce the risk of cancer and at the same time avoid an overdose of vitamin E. In addition, vitamin E reduces the risk of thrombosis, increases the elasticity of blood vessels and normalizes cholesterol levels.

Provitamin A (β-carotene) also found in amaranth oil. Its presence in the body stimulates the production of lubrication, which protects the mucous membranes of the eyes, nasal and oral cavities, larynx, esophagus, stomach, intestines, lungs and urinary tract from drying out.

Phytosterol, which is part of amaranth oil, helps to remove cholesterol from the body, strengthens the immune system and has antitumor properties.

Amaranth oil is rich in phospholipids, the main component of which is lecithin.

Lecithin is an building material human body, it transports nutrients and vitamins to the cells of the liver and brain. In addition, it is a powerful antioxidant that prevents cancer.

Polyunsaturated fatty acids, such as linoleic and linolenic, lower cholesterol, normalize blood pressure, prevent the formation of plaque on the walls of blood vessels, have an antitumor effect and, most importantly, an anti-aging effect.

Trace elements: calcium (participates in muscle and neural reactions, blood coagulation, has an anti-allergic and anti-inflammatory effect, promotes the excretion of salts of heavy metals and radionuclides, is necessary for the normal formation of bones, hair, nails, teeth and strengthening of tooth enamel), iron (participates in hematopoiesis and intracellular metabolism, necessary for the formation of hemoglobin, normalizes the thyroid gland, prevents the development of anemia), phosphorus (necessary for the normal functioning of the kidneys, improves metabolism, reduces pain in arthritis, participates in the regulation of the nervous system).

Amaranth contains more protein than any other gluten-free grain - and more protein than wheat. The protein content of amaranth has a high "biological value". Amaranth is an excellent source of lysine.

In cosmetics, amaranth oil is used as an emollient, nourishing and smoothing agent. This oil heals not only the skin, but also hair and nails. Cosmetologists call amaranth oil the “elixir of youth”.

Amaranth oil will relieve wounds and bedsores, acne and burns, scars and insect bites. Applying amaranth oil to damaged areas of the skin, it will help dissolve hematomas, instantly relieve pain after burns.

This is a small list of active substances contained in amaranth oil.

Another unique and important element found in amaranth oil is squalene. This natural chemical is found in small amounts in the human body. Newborns show the highest levels of squalene in the blood.

Amaranth contains 10 times more squalene than is found in shark liver.

The main role of scalen from amaranth oil is the ability to bring the necessary amount of oxygen to the cell, which increases the skin's ability to withstand adverse factors. external environment, recover faster, while the skin looks fresh and radiant.

Through external or internal use, squalene improves the biological properties of the skin, slows down the effects of skin aging and prevents the appearance of wrinkles. Squalene is also a provitamin D.

Studies have shown that in concentrations used in cosmetics, squalene soothes irritations and is used as a natural emollient for sensitive skin, which gives the skin elasticity without an unpleasant feeling of oiliness.

Squalane molecules easily penetrate into the fatty layer of the skin and strengthen it, preventing the evaporation of moisture. Squalene improves skin elasticity, helps to smooth fine wrinkles, alleviates the condition of overdried and very sensitive skin, relieves it of roughness and peeling. Squalene is included in the composition of preparations for the external therapy of inflammatory skin diseases. It is a powerful anti-inflammatory agent that protects sensitive skin from aging and irritation and helps keep skin supple.

When looking for products to care for aging skin, do not forget to find amaranth oil in the formula of a cosmetic cream.

The future of nutrition and cosmetics lies with amaranth seed oil.

All health!

The amaranth plant has another name: common amaranth. It refers to annual crops. And he "came" to us from America. There are over 900 species of this plant in the world, among which about 80 varieties are used for various purposes by people.
Amaranth grows everywhere, but most of them grow in the subtropics and tropics.

Description

Amaranth plants are annual and perennial, but all varieties have something in common: the stems are erect, branched and quite strong. The stems sometimes reach a height of 2.5-3 meters. And the thickness of the stems can reach 10 cm.

Its leaves are beautiful and are ovate or elongated in appearance, and more often green or slightly purple with a green tint in color, and are arranged alternately on the stems. There are also such varieties of amaranth, the leaves of which have reddish-purple hues and resemble diamonds in shape. Sometimes amaranth is red-green with bright yellow dots. Amaranth flowers are small, collected complex inflorescences that hang down or stand straight. The fruits are in the form of round boxes. The color of the amaranth flower can be white, purple-red or burgundy.

Some varieties

The most famous varieties of amaranth are paniculate, tailed, white-seed and dark red. The tailed or panicled, sad or multi-colored amaranth looks most beautiful in flower beds and front gardens.
Some varieties are weeds and are very difficult to grow in vegetable gardens and beds.

White amaranth grows everywhere in gardens, in fields, near residential buildings, on the edges. It is a ubiquitous weed in Europe and parts of Asia, but also grows locally in the Americas.

It is a herbaceous plant, sometimes reaching a height of 1 m. Small whitish flowers are collected in dense dense inflorescences resembling spikelets. The plant is very hardy, does not need care and watering. It is very difficult to get it out in the garden. It has the property of self-scattering seeds. And there are sometimes up to 600 of them on one plant.

But there is another variety: white decorative amaranth, slightly different from the weed described above. This plant looks very similar to the previous one, but it does not apply to weeds. It is distinguished from panicle weed and slightly leaf shape. It is also distinguished by the absence of alkaloids in the composition, as well as the shape of the panicles. In this variety, they look like inflorescences of a red species, only white.
It is not difficult to grow amaranth; planting seeds should occur when the soil warms up to 13. ° C, i.e. in the second half of May. Special care is not required. Often the plant is sown in summer cottages along the fences.

Read also: Varieties of marigolds, application, planting, care

Amaranth "Ultra" cereal annual spring plant. Root rod type often up to 7 m long.
It reaches a height of 170 cm. The stem is erect, very strong. The leaves are entire, placed alternately on the stems. The flowers are small, collected in a complex branched long hanging panicle, sometimes reaching 45 cm. It is preferable to grow amaranth from seeds, that is, preliminary planting in pots is necessary.
The seeds of this amaranth are similar to cereals. And what is noteworthy is that after harvesting the plants, the seeds that have fallen to the ground do not germinate on next year, like many other varieties of amaranth.

Red amaranth also often planted in the country. It is suitable for tea. Planting such a plant can be carried out in early April in a greenhouse or on a window in boxes. This is a garden variety. Growing amaranth of this species does not bring much trouble. Care comes down to watering and loosening the soil. Weeding is needed while the sprouts are small. Then amaranth itself can drown out any herbs around. Valuable variety high in protein, useful to people after operation. Therefore, for many patients suffering from diseases of the kidneys, liver and gastrointestinal tract, doctors recommend growing this amaranth flower in their country house and eating it.

A bit of history

This flower has always been used in flower beds to decorate them. But it has long been used for cooking. When studying the culture of the ancient Mayan and Aztec tribes, historians found that they also used the seeds and leaves of the flower for food. The plant and its seeds were brought to Europe along with other interesting plants by Columbus and his associates. It was brought to Russia in the 15th century. And at first it was considered a weed and was grown only in flower beds and flower beds, because it was considered beautiful. However, some varieties of amaranth are still considered weeds. This cereal spread thanks to the workers of the botanical gardens during public universities Voronezh and Kazan. It was there, after a thorough study of the plants, that conferences began to be held, which devoted to the use of amaranth in pharmaceuticals and industrial cooking.

Cultivation and reproduction

The amaranth belongs to the most unpretentious plants that do not require care. It can be grown on any soil, even on salt marshes. It easily tolerates drought and frost, so this plant does not need special care. Culture is more often thermophilic.

Grass loves more sunny places in the open field. And he really does not like greenhouse conditions. And the optimal temperature for growth is 20-35 C. It propagates by seeds.

Planting amaranth seeds in the open ground is carried out before the snow falls, or in the spring, when the snowdrifts melt and the soil temperature warms up to 6 C. The seed planting depth should not be more than 1.5 cm. Before planting, the seeds must be mixed with sand . After 12-14 days shoots will already be visible. Seedling care consists only in watering. The flower is pollinated by the wind. Some types of this herb bear fruit, for example, vegetables.

Read also: Care for begonia blooming indoors

Seed collection

Seeds are collected in September - October. They come in white, black or brown. For this purpose, mature panicles of inflorescences are threshed and dried, lay out in a thin layer in the air. From one plant sometimes up to 600,000 seeds are obtained, and they can sprout even after 4 years.

When it blooms

Flowers appear towards the end of June. And then, as a rule, the plant blooms continuously until autumn. The flowers of the amaranth are small, collected in long and complex panicles that can stand or hang down like catkins. Moreover, the flowers are kept for a long time on the panicle. The name amaranth in Latin means "unfading". And this name was given to the plant just because the flowers last more than 2 months each panicle.

Beneficial features

Shiritsu is valued not only for the fact that it does not require much care, but for the large amount of vitamins in it. It is very nutritious: leaves and seeds contain up to 18% protein. This is more than cereals. And the quality of amaranth protein is superior to soy protein, almost comparable to chicken.

This herb is also medicinal. Young leaves or seeds are used for allergies, atherosclerosis, at kidney dysfunction, pathologies urinary organs, colic in the intestines, beriberi and anemia. And in Chinese folk medicine, amaranth is also used in the fight against cancerous tumors.

Amaranth seeds are also used in cooking. For example, seeds are ground into flour and added to dough for bread or pies. Amaranth seeds can also be added to soup or boiled porridge. Roasted seeds taste like hazelnuts. Amaranth oil is higher than sea buckthorn oil in its medicinal qualities. Leaves can be added to salads.

Amaranth is also used to improve the taste of pickled cucumbers. For this purpose, half a leaf per liter jar is enough.

Can be listed for a long time beneficial features of this plant, used in folk medicine and cooking. But this is not the purpose of the article.

In addition, this flower has the ability to release maximum oxygen into the atmosphere, absorbing the maximum amount of carbon dioxide from the surrounding atmosphere. For this reason, on suburban area where the flower grows, the atmosphere will be much cleaner.

Read also: Planting time and cultivation of exquisite Godetia

Agricultural use

Amaranth is used as food for cattle and for birds. Pets fed with fruits and leaves of amaranth grow better and get sick less. The plant has little greenery. It grows back very quickly after being cut. Just don't mow it too low. Do not touch the bottom leaves.

Application in cooking

For the dish, younger leaves or fried plant seeds, vegetable broth, onion, olive oil are used, but refined sunflower oil, seasonings, salt, pepper, green onion can be used.
Soup is prepared like this:

• amaranth leaves are boiled on a small flame for 10 minutes with vegetables;
• chopped onion, fried in oil;
• onions are added to the soup and boiled for another five minutes;
• at the end, spices and chopped green onions are added.

Vegetables with amaranth seeds

For cooking, seeds, butter, carrots, onions, celery greens, parsley with bell peppers and potatoes are taken. Salt, pepper and thyme are taken as spices.
Amaranth grass seeds are boiled for about a quarter of an hour. Vegetables are fried in oil, poured with warm water and boiled over a small flame. Then seeds and spices are added to the vegetables and boiled for another 10 minutes.

Dessert with nuts

For dessert, you need some honey, margarine, chopped nuts and seeds of an amaranth plant.
Honey and margarine are heated, mixed, adding nuts and slightly boiled amaranth seeds. Mix well, then pour a thin layer into a baking dish, and then cool and cut into small pieces

How to prepare?

This plant is usually harvested only at the end of summer. Only at the end of August does it completely fade, and its seeds ripen. But some varieties of plants need to be harvested in the winter. This is done by hand at home or by a combine harvester if the plant is being harvested in an agricultural field. Stems together with flowers can be stewed and canned, fermented. Shiritsa does not lose its properties and during freezing and in the freezer it can be stored for more than a year. Some of the seeds are left for planting.

Diseases

The plant is generally resistant to a variety of pests and diseases, therefore there are practically no serious damage to the plant by pests and diseases. But there is harmful leaf spot and white rust. There is also root rot. But all these diseases affect plants living on moist soils. Amaranths do not like high humidity. They prefer dry weather. Therefore, when caring for a plant in a country house or in a garden, you should not be too zealous in watering.

Kirill Sysoev

Calloused hands do not know boredom!

Amaranth is an extremely useful medicinal herb. The ancient civilizations of the Aztecs, Incas, Mayans were used for sacred rituals, eaten, because its nutritional value is not inferior to rice or oats. Amaranth (lat. Amaranthus) means giving immortality, unfading, "bestowed by God." The main qualities of the plant are medicinal, nutritional value, immunity strengthening, antitumor effect.

Grass amaranth

The amaranth plant is annual or perennial with a branched stem 70–150 cm high. The leaves are ovate or oblong-ovate, alternate, at the base are pulled together into a petiole. The flowers are small, unisexual, collected in purple-red, dense spicate inflorescences 20–50 cm high. The fruit is indehiscent or opens across the lid. Seeds are small, have a strong peel, adapted to falling out of the fruit. Amaranth green, rarely red. Most species grow in the South and North America, China, about 20 varieties in Russia.

Kinds

More than 100 plant species are known. Other names for the culture are amaranth, axamitnik, velvet, cockscombs. All varieties are cultivated into three groups: decorative, fodder, vegetable. The most famous types of amaranth are:

• Amaranth paniculate, or blood. A fast growing plant that does not tolerate frost. It is distinguished by a brownish-red tint of leaves and vertical inflorescences with hanging ends. Before flowering, the young above-ground part is in some countries eaten, used as green manure or as feed for pigs.
• Amaranth tricolor, or Chinese spinach. Due to the green, yellow or bright red color of the leaves, it is often bred in gardens for decoration. This species is considered a dietary, protein-rich product that removes heavy metals, protects against certain diseases, and improves immunity.
• Amaranth tailed. The plant is distinguished by hanging inflorescences resembling tails. Dark purple or white color. The leaves are sometimes used like spinach. Seeds can replace poultry feed, and the above-ground part is used to feed cattle, pigs, sheep.
• Amaranth white. Weakly branched amaranth, greenish-white flowers, collected on the axils of the leaves. Dead or dried plants turn into tumbleweeds.
• Amaranth dark. The species has an emerald green color. With the onset of cold weather, the color of the leaves becomes multi-colored. A heat-loving, light-loving, drought-tolerant plant, ideal for filling empty spaces in flower beds or for arranging bouquets.

Compound

As a result of numerous scientific studies, a unique chemical and amino acid composition of amaranth has been revealed, where vitamin-mineral and nutritional components are balanced. The plant serves as a source of many micro and macro elements, which indicates the need to include it in the diet. Flour and healing amaranth oil are made from the seeds of the plant. Calorie content of amaranth - 371 kcal.

Minerals		vitamins		Other elements
		Vitamin B6		Saturated fats
		Vitamin B5		Monounsaturated fats
		Vitamin B2		Polyunsaturated fats
		Vitamin B1
		Vitamin B9		Carbohydrates
		Vitamin PP
Manganese		Vitamin C
		Vitamin K		Alimentary fiber
		Vitamin A

Useful properties of amaranth

Thanks to his chemical composition, amaranth has numerous medicinal and beneficial properties. The plant is a source of phytosterols, which, getting into the human body, reduce the concentration of cholesterol and triglycerides. Amaranth oil has a generally beneficial effect on people, on patients with ischemic disease heart, hypertension. In addition, the oil copes with different types skin damage: burns, cuts, insect bites, bedsores.

In large quantities, amaranth contains high quality protein. The leaves and seeds of the plant contain 30% more protein than rice, oats and other types of grains. In addition, it contains lysine, the most valuable and indispensable amino acid for the human body, which performs the functions of synthesizing muscle fibers and forming muscle tissues. Useful substances containing amaranth leaves or oil serve to:

• prevention of osteoporosis;
• increase in the content of calcium in the body;
• metabolic regulation;
• reducing the likelihood of cancer cells, vascular and heart diseases.

The use of amaranth is recommended for various diseases of the organs of vision, such as cataracts, conjunctivitis, night blindness, blepharitis. In addition to this, squalene and unsaturated fatty acids contained in amaranth have a beneficial effect on blood circulation, fight malignant tumors, enrich the body with oxygen, which has a good effect on the state of the entire human body, including the organs of vision.

The use of amaranth

The seeds of the plant are used for hemorrhoids, diarrhea, heavy menstrual flow, inflammatory processes urinary system. From the seeds, amaranth oil is obtained, which is a source of antioxidants, many vitamins and polyunsaturated omega-6 fatty acids necessary for the body. The oil is used to treat diseases of the gastrointestinal tract, diabetes, varicose veins, heart attacks, strokes, and inflammatory processes.

• kidney disease;
• gastrointestinal infections;
• heart disease;
• with dermatitis, eczema, erosion - externally;
• with a rash, diathesis, allergies, take a bath with a solution of the plant.

The juice from the leaves of amaranth is a source of natural protein, which is actively used in baby food. It contains many important amino acids: methionine, threonine, phenylalanine, cystine, leucine, etc. The juice is also used for the prevention and treatment of respiratory diseases: asthma, tuberculosis, chronic bronchitis. The fiolic acid contained in the plant reduces the number of defects in the brain and spinal cord, which is important for pregnant women and for breastfeeding children.

In folk medicine

Due to its hemostatic, antibacterial, anti-inflammatory, tonic properties, amaranth is actively used in folk medicine. The seeds and leaves of the plant are able to fully provide the body with the necessary vitamins, salts of calcium, potassium, and iron. Amaranth tea will be an excellent remedy for obesity, neurosis, to strengthen the immune system. Oil from amaranth contains many unsaturated and organic acids, which provide the body's resistance to diseases.

Amaranth tincture

To prepare an aqueous tincture, 15 grams of a dry crushed plant (roots, stems, seeds, inflorescences) is poured with a glass of boiling water, then kept in a water bath for 15 minutes, left to infuse, then filtered. You can add honey or lemon juice if you like. Take 50 ml half an hour before meals, for two weeks. A tincture of this plant will increase the body's resistance to viruses, prevent the growth of cancer cells, and is used for stomach ulcers.

Homemade butter on amaranth

To prepare medicinal oil, 1 part of the seeds is crushed in a mortar, combined with 3 parts of any heated oil and put into a thermos. After 7 days, the oil is carefully drained, and the seeds are squeezed into a glass vial, then the whole process is repeated several more times with new seeds. The oil collected as a result is stored in a dark, cold place. Take a teaspoon up to three times a day for 1 month. Beneficial effect on blood vessels, heart and liver. Wide spectrum external use for cosmetic purposes.

Amaranth bath recipes

For 2 liters of boiling water take 300-400 gr. vegetable raw materials of the plant, insist 15 minutes in a water bath, filter and add to a bath filled with water. The procedure time is up to 30 minutes. It is used to treat skin diseases, insect bites, burns, bedsores, and has an antibacterial effect. It is not recommended to use amaranth for pancreatitis, urolithiasis, cholecystitis, celiac disease.

In cooking

The leaves of amaranth can be boiled, fried, steamed, the seeds can be added to baking and any dish. In some countries, confectionery or flour products are made from seeds. In Peru, beer is brewed from amaranth raw materials, and porridge in Asia. Oil from amaranth is similar to any vegetable oil, it is suitable for frying and dressing salads. Amaranth groats are also known, which do not contain gluten and are ideal for small children, pregnant and lactating women.

Cream soup with amaranth

Nutritionists have long proven that soup should be on the menu of every person. An unusual puree soup with a spicy additive - boiled amaranth seeds, which makes its taste completely unforgettable, diversifies any diet. In addition, all dishes from this miracle plant are healthy, contain a lot of protein and will not harm the figure, as they are dietary.

Ingredients:

• vegetable or meat broth - 1 l;
• milk -1/4 l;
• cornmeal - 2 tbsp. l.;
• onion - 1 pc.;
• boiled amaranth seeds - 100 gr.;
• salt, pepper, nutmeg - to taste.

Cooking method:

1. Combine the broth with milk and finely crushed, chopped and fried onion in vegetable oil. Boil.
2. Add cornmeal and amaranth, chopped in a mixer. Salt, pepper and sprinkle with nutmeg to taste. Remove from fire.

Amaranth grain bread

The healing properties of amaranth have been known since ancient times. Since ancient times, our ancestors made flour from the seeds of amaranth and baked bread, which they considered a source of longevity. Baked bread with a rich herbal smell of amaranth has healing properties, does not get stale for a long time, is a very nutritious and protein product, and reduces the risk of many diseases.

Ingredients:

• baking soda - 1 tsp;
• whole wheat flour - 1 tbsp.;
• egg white - 1 pc.;
• wholemeal flour - 3/4 tbsp.;
• amaranth seeds - 3/4 st.;
• margarine - 1 tbsp. l.;
• skimmed cream - 1 tbsp.

Cooking method:

1. Sift soda with flour, combine with other dry ingredients.
2. Add beaten egg to milk and melted margarine.
3. Mix well, add to the dry mass. Then put the resulting dough on an oiled baking sheet, bake in the oven for 25 minutes at a temperature of 170-180 degrees Celsius.

Growing amaranth

Shiritsa is a weed, so the plant is unpretentious, adapts to any temperature and even drought. It is better to sow seeds when the temperature of the earth reaches 5-6 ° C, and the soil is saturated with water, which is important at the very beginning of amaranth growth. This plant is placed with row spacing of 45 cm, at a distance of 7–10 cm from each other. After 10 days, shoots appear.

The upper part of the plant develops slowly at first. The flower must be loosened every ten days, weed the soil. The seeds of amaranth are harvested in autumn, and the panicles of flowers are threshed and laid out in a thin layer in the air to dry. Harvest plants pickle, freeze. You can eat amaranth seeds for food. Each plant produces on average up to 600 thousand seeds, which remain viable for up to 4 years.

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Amaranth is a plant that has an amazing diversity for its family. Among the many grain crops around the world, it is in the top ten leaders in terms of the number of varieties. According to one of the most complete encyclopedic reference books on the world flora, the Earth's plant database "The Plant List", the plant genus under the collective name Amaranthus (or Amaranthaceae) unites 184 species of culture.

Not all of them are edible. Moreover, several dozen species of amaranth in large doses are poisonous to mammals. However, not a single variety of amaranth, including its wild version - amaranth, will have an instant irreversible negative effect on the body, in other words, a person who accidentally eats a little inedible amaranth will not die. But if he uses it constantly, toxic substances due to the high concentration in inedible varieties will not have time to be excreted from the body, accumulate there and lead to the failure of the liver first, and then other vital organs. Such varieties of plants will produce a similar effect on animals. This argument is made by opponents of amaranth, ignoring the fact that the species has many edible and beneficial varieties.

In some varieties of amaranth, the amount harmful substances comparable to the number of useful ones. Such amaranth could be used for the manufacture of feed and food after thorough purification from toxins. But, due to the existence of its much less harmful species, such "semi-useful" varieties in the total volume of world processing of amaranth for the purpose of use as food for humans or animal feed occupy 0.5-0.7%.

Used everywhere on all continents, with the exception of Antarctica, amaranth varieties are divided into several varieties:

• cereals;
• fodder;
• vegetable;
• decorative.

Decorative amaranth varieties can be highly toxic and therefore unfit to eat, but may be virtually free of toxins. They are used in floristry, to decorate green areas and so on. It is not recommended to eat them in any case, since toxic substances are used in their breeding.

Vegetable- These are varieties of which only the green part of the plant is used for food. They do not contain toxic substances, but the value of their grain compared to the value of grain of other varieties is so insignificant that it usually does not make sense to process it. Although in some countries, for example, in Kazakhstan and Mongolia, the grain of vegetable varieties of amaranth is used to feed livestock (in processed form). But the green part of these varieties of amaranth contains the largest amount of vitamins among other varieties, has a dense “fleshy” structure, consisting of soft fibers, is pleasant for human taste buds and is suitable for consumption both raw and dried.

Feed Amaranth varieties are used to feed livestock. They are selected according to the following formula: protein content / content of toxic substances. Depending on the coefficient obtained, the variety is recognized as suitable or unsuitable for feeding pets, and the degree of its suitability and, ultimately, value is determined. Also, the value of fodder varieties is affected by the amount of vitamins and minerals contained in different parts of the plant.

Cereals varieties are the most expensive and valuable. The grain of these types of amaranth is the most nutritious and
low toxicity. It contains the most oil and, consequently, as well as the phospholipids necessary for a person. In addition, grains obtained from these varieties have the highest levels of tocopherol and tocotrienol compounds (that is, the most useful varieties of vitamin E, which a person often does not get with food, but which are necessary for the successful functioning of a number of processes in the body).

For the reasons listed above, breeders and geneticists focus on grain varieties, and it is these varieties that receive the most attention when studying the beneficial properties of amaranth. Recently, due to the spread and relative ease of growing grain amaranth, farmers often use these varieties to feed livestock. Feed manufacturers have followed in their footsteps, as the cost of feed from grain varieties is still more or less low, and the demand for quality feed from well-known varieties has increased.

Varieties of grain varieties of amaranth

Not all grain varieties of amaranth are equal. For centuries, the population of different continents has used those varieties of plants that nature has presented. With the advent and development of such scientific fields as agrogenetics and plant breeding, it became possible to improve the properties of the most popular amaranth varieties. But agronomy also has to pay attention to the climatic conditions in which one or another type of amaranth grows, to adaptability and other factors.

It is impossible to say unequivocally now that such and such a variety of amaranth is better and more productive than others. For different climatic zones and different purposes, the “best” varieties of amaranth also vary.

There are three varieties of amaranth in the world, the grain of which has a fairly high content of oil, squalene and others. useful substances, to be considered not just edible and nutritious, but really high in nutritional value. It is from them that amaranth oil, flour, cereals are made, squalene is extracted from these varieties, they are used in the cosmetic and pharmaceutical industries. These are the species Amaranthus cruentus, Amaranthus hypochondriacus and Amaranthus caudatus.

Amaranthus cruentus

Amaranthus cruentus is best known to us as crimson amaranth. It is also called purple amaranth. In world sources, it is found under the names purple amaranth (the name corresponding to our "purple"), red amaranth (red amaranth), blood amaranth (blood-colored amaranth), mexican grain amaranth (Mexican grain amaranth). The last three names are not used in the CIS.

Crimson amaranth is an annual plant that can reach a height of 2 m. A mature specimen is crowned with a lush pink-lilac, orange-red, orange, yellow-orange, yellow-green or not very dark red flowers. Often, the higher the plant, the larger and more magnificent the candle. The leaves and stem of Amaranthus cruentus are predominantly green color, although "purple" (and in fact - dark red-lilac) varieties of this species are known. Purple Amaranthus cruentus is usually a little lower (up to one and a half meters), his candle is not as lush as that of green counterparts, but the lack of pomp is compensated by the density of the flower.

Interesting! Ancient peoples ate both purple and green amaranth of the Cruentus species. For example, it is known for certain that ritual bread was made from purple amaranth grain, which was then dyed red with the help of the remaining flowers. And ancient women used the ground flower as a blush.

Initially, crimson amaranth grew in North and Central America, and it is he who appears in the legends of the ancient Incas. Now its varieties are grown, in addition to America, in Europe, in some Asian countries located within about 30-55 degrees north latitude, as well as in northern and southern parts of Africa. In the northern regions of Europe and Asia, crimson amaranth takes root poorly (as, indeed, any amaranth) and is grown only in greenhouse conditions. Swedish agronomists tried to master the free cultivation of a number of highly oily varieties of this amaranth variety, but with varying success: the problem is still being solved with the help of breeders. But Amaranthus cruentus is a godsend for the population of Africa: these plant varieties take root on the continent best of all and are highly valued due to their drought resistance and ease of cultivation, especially in undeveloped countries.

Amaranthus hypochondriacus

Amaranthus hypochondriacus is common in the CIS under the name sad amaranth. Such names as dark amaranth and hypochondriac amaranth are also used, but less often.

Sad amaranth is an annual plant with dark red candles. The height directly depends on the area
cultivation. For example, in Russia this variety of amaranth rarely exceeds 130-140 cm, and in Ukraine, as well as China, India and Mexico, the norm for sad amaranth is 150-160 cm. The flowers consist of small grains collected in dense balls, which , in turn, form a candle. Splendor, unlike crimson amaranth, they do not differ. In some varieties, the candle can reach 30-35 cm, although it often fluctuates around 20-25 cm. The stems of sad amaranth usually have a pronounced reddish tint, although the concentration of red also varies: some varieties have stems in which green color prevails. Sad amaranth branches weakly. The color of the leaves corresponds to the color of the stem and, accordingly, also varies from green with an admixture of a reddish tint to red with a slight tint of green. The shape of the leaves of Amaranthus hypochondriacus are pointed, and their length reaches 15 cm.

Sad amaranth grows mainly in warm countries located at 14-44 degrees north latitude, as well as in Latin America. Very common in Mexico and Spain. In Ukraine, experiments on its cultivation were successfully carried out in the southern regions, in particular, in the Kherson and Odessa regions. The cultivation of amaranth in the northern regions is considered inappropriate, since the cost of growing it increases, while productivity remains the same or falls. For example, an experiment on growing sad amaranth was carried out in Belarus, in the Gomel region, but it was considered unsuccessful. Now in the country they prefer crimson amaranth, which has taken root well there.

Amaranthus caudatus

Amaranthus caudatus is known in the post-Soviet countries as the tailed amaranth. In our country, it is rarely grown for commercial use, but is mainly used for decorative purposes. But in Latin American countries, Australia, New Zealand, Indonesia, the Philippines and Sri Lanka Amaranthus caudatus is one of the most popular grains and oilseeds. Amaranth oil produced in these countries is mainly extracted from these varieties of amaranth, and the content of squalene in it is even higher than in oil extracted from crimson amaranth - our local leader in the amount of squalene.

Tailed amaranth in these countries is also called pendant amaranth (hanging amaranth), tassel flower (“tassel flower” literally), velvet flower (velvet flower), foxtail amaranth (“fox tail”), etc. The height of a ripe amaranth of this variety ranges from 1 to 2.5 m depending on the variety and partly on the growing area. For example, in Australia, Amaranthus caudatus plants tend to be lower than in Peru or Colombia. A significant part of the plant is a flower - a long "tail" of purple, dark red or green.

Interesting! There are light pink and white varieties of tailed amaranth, but they are bred for decorative purposes and grown in regions where tailed amaranth is successfully sold in the field of floristry. Often these are Western European countries located south of 50 degrees north latitude. In countries where oil and other food products are obtained from tailed varieties, ornamental varieties are practically not grown, with rare exceptions.

Tails of ornamental varieties can easily reach 100 cm in length, while varieties used in the food industry have slightly smaller tails - 50-70 cm. Dark red flowers are usually quite narrow and tapered towards the end. Purple and green, on the contrary, are lush and have almost the same diameter throughout the “tail”.

Tailed amaranth is resistant to drought and loves the sun, so it grows well in hot steppe zones. However, in humid climates, it also feels great, so it is found in the tropics, where it usually grows very widely. In Ukraine, it is grown first in greenhouses, and when persistent warm weather sets in, it is planted in open space, where it successfully blooms until the first frost. Despite this, Amaranthus caudatus is grown poorly in Ukraine and most often - in the framework of research experiments.

High-oil grain varieties of crimson amaranth

Crimson amaranth is the main grain variety of amaranth that has conquered most of the northern hemisphere. This is natural: for other types of grain amaranth with a high fat content, the climate in Europe, North America and North Asia is quite severe. However, crimson amaranth is also a southern plant and is too thermophilic for a temperate climate. Thus, grain varieties that were eaten in antiquity have been preserved in their original form only in areas with similar climatic conditions. for example, in Spain, Greece, a little in Turkey, partly in China. Most of the "ancient" grain varieties were reborn into wild amaranth, now amaranth, and on this moment almost all of them are recognized as highly toxic and unfit for food. Where did edible cereal varieties come from in Russia, Ukraine, northern France and Germany?

Most of the varieties of amaranth now grown in the northern hemisphere are the merit of research institutes and laboratories in Europe and America. In almost every region of Europe and the USA, over the past half century, “their own” varieties of amaranth have been bred, which take root well in the climatic conditions of this country. On the territory of the CIS, work in this direction has been actively carried out since the beginning of the 90s (). Varieties of crimson amaranth are taken as the basis almost everywhere, as the most productive and sustainable of those already available. This is how the northern hemisphere received several new varieties of amaranth that are high in fat and squalene.

The value of amaranth grain varieties is determined by several criteria:

• the amount of oil that can be obtained from grain;
• the percentage of squalene in the resulting oil;
• the amount of protein and minerals in the grain;
• suitability of leaves and flowers for human consumption;
• productivity;
• resistance to adverse weather conditions and resistance to shedding.

There is no variety that would have the highest performance in all criteria at the same time. Therefore, when choosing amaranth, it is important to determine which indicator is most important, and proceed from this. For example, in warmer regions, grain varieties are often preferred, which win in terms of oil, squalene, protein and other substances. Taking care of them is more complicated, but it pays off. And in regions with adverse weather conditions, farmers choose more resistant types of amaranth. The value of such grains is lower, but these plants give a higher yield compared to many crops (not only amaranth), so their cultivation is somehow more profitable.

There are currently several recognized varieties of amaranth of the Amaranthus cruentus variety, which are grown throughout the northern hemisphere for squalene, oil and other food products.

"Helios"

("Helios", "Red Amaranth")

An early maturing variety belonging to the hybrid variety derived from Amaranthus cruentus. Successfully grown in Minnesota, South Dakota, Wisconsin, northern Germany, as well as in Ukraine and in some regions of Russia (for example, in Voronezh region). Candle - dark orange medium size; stems are green; leaves - green, in large plants grown closer to the south, they have dark orange
veins; grain is white. It freely reaches 165 cm in height, in the southern regions - 175 cm.

It is used to obtain amaranth oil by cold pressing. The amount of fat in the grain is up to 10% - this is one of the highest indicators. The amount of squalene in oil obtained by cold pressing reaches 7.5-8%. The amount of squalene in the oil obtained by extraction can be up to 9%. In terms of protein content in grain, it is slightly inferior to analogues - about 19%. The leaves can be used for feeding cattle and pigs, mainly in the form of silage. Grain yield - average, up to 30 kg / ha in good conditions, more often there is a yield of 20-23 q/ha. Resistance to adverse weather conditions and shedding is high.

Variety "Helios" is suitable for growing in areas with a relatively harsh climate. Yields will be lower than in warm sunny regions, but with proper care, they will significantly exceed the yields of other crops that have a similar field of application.

"Orange Giant"

("Golden Giant", "Red Giant", sometimes - "Red Amaranth")

(Sometimes it is confused with "Giant", since this name is used on the territory of other countries, but on the territory of the CIS "Giant" is a fodder variety.)

A relatively late variety: if the growing season of early ripening is about 80 days (and the Ukrainian variety "Ultra", for example, ripens in some places in 60-70 days), then the "Orange Giant" needs 110-120 days to ripen. The amaranth candle of this variety is lush, bright orange, about 30-35 cm; stems are green; leaves - green with yellowish veins; grain - light, with a slight yellowish tint, slightly flattened. The plant reaches a height of 2-2.5 m.

It is used to obtain oil by extraction, it is also suitable for obtaining oil by cold pressing, because the percentage of fat in the grain is quite high - almost 8%, which is why this type of oil is usually a little cheaper. But squalene in the oil of this variety is slightly less - 6.5-7%. From the "Orange Giant" they make cereals, flour, bakery products, but less often - pasta. Oil, grain and products made from these products have a nutty flavor (in oil it is quite pronounced, in grain it is weaker).

The green mass is used for feeding pets, usually fresh, although herbal flour and herbal pellets are also made from this variety of amaranth. Vitamin indicators are quite high, and the leaves are juicy and resilient, so that pets quickly eat them.

The yield of green mass is quite good, but the yield of grain is relatively low - up to 30 c/ha, which, obviously, is the reason for the low popularity of the variety. Resistance to adverse conditions and shedding also has high rates. The plant is successfully grown in the Voronezh region, Poland, Ukraine and in regions with similar weather conditions.

"Aztec"

("Mexican Amaranth", "Mexican Grain Amaranth")

One of the most common varieties of amaranth in the northern hemisphere. It takes root both in warm regions and in areas with relatively unfavorable weather conditions. It is grown in the north of Italy, in Greece, in Spain, partly in the USA, as well as in Ukraine, Russia and Kazakhstan. Vegetative the period is highly dependent on climatic conditions and ranges from 80 to 120 days. Plant height is small, usually does not exceed 150 cm, although in the southern regions it can reach 170 cm. Candle - dark red, medium splendor; stems are dark red, there may be slight green streaks; leaves - green-red; grain - dark, brownish shade.

Despite the prevalence, "Aztec" has, although high, but not the highest oil content: up to 9% fat in grain, usually about 8.5%. Squalene in the fats of the grain of this variety is 7%. However, "Aztec" can also be called universal: both butter and cereals are made from it (almost all very dark amaranth cereals are "Aztec"), bread, and other food products. It is also grown for fodder purposes, since the grain of this amaranth variety contains up to 20% protein (according to protein indicators, this is one of the best varieties), and the leaves, due to their juiciness, are well eaten by animals in their raw form.

"Aztec" is distinguished by good resistance to adverse weather conditions, high survival rate, practically does not mutate, due to which it has been preserved so well since ancient times, it is resistant to shedding. Grain yield is average and usually up to 30 c/ha, although this figure also varies depending on the region.

"Kharkovskiy-1"

Universal grade. Due to the fact that both grain and leaves are used equally widely, including due to medicinal properties, it is also known under the name "Kharkiv-1 medicinal". Candle - green-yellow, reaches 30 cm; stems and leaves - light green, bright; grain - light and with a pronounced golden hue. Reaches a height of 250 cm, in areas with adverse climatic conditions or in the absence of proper care, it stops at 200 cm.

One of the most oily varieties. Amaranth oil, made in Ukraine and sold in pharmacies (i.e., cold-pressed oil), is produced mainly from Kharkov-1. Recently, the variety has also been used to obtain oil by extracting. The amount of squalene in cold-pressed oil is 8%, the amount of squalene in oil produced by extraction and sold as a squalene-containing medicinal product can reach 10%. It has the highest protein content, and the leaves of "Kharkovsky-1" are juicy and high in vitamins. According to these criteria, the variety is valued in the food industry, and in the pharmaceutical industry, and among farmers, and among feed manufacturers. Cereals, tea, spices, as well as herbal flour and herbal granules are produced from amaranth of the Kharkov-1 variety.

"Kharkovsky-1" also has one of the highest yields. According to the experience of farmers in the Voronezh region, it reaches 50 c/ha. Relatively resistant to adverse weather conditions, the percentage of shedding is small. Planting in greenhouses is recommended, followed by transplanting to open space. It is actively grown in Ukraine, Russia, was brought to the countries of Western Europe, where it took root best in the Czech Republic and Poland.

"Ultra"

One of the earliest varieties of amaranth in Europe. It is considered superearly in the southern regions, including in the south of Ukraine. Candle - yellowish, about 20-25 cm; stems and leaves - green, leaves may have a yellow tint; grain is white. Reaches 200 cm in height.

High oil grade, used primarily for oil extraction. The content of squalene in
amaranth oil obtained from this variety ranges from 7-8%. Amaranth grain "Ultra" is widely used in the food industry: cereals, flour, pasta, etc. are made from it. Flour is soft, high flowability, whiteness. Amaranth bread and confectionery are usually also baked with flour made from Ultra grains.

Rarely used as animal feed, as the protein content of this variety is relatively low compared to others - 17-17.5%. However, due to its early maturation, this variety is sometimes used in starter feeds for birds and piglets. Green mass is rarely used.

In terms of yield, "Ultra" is comparable to "Kharkiv-1", but only in warm regions: in the south of Ukraine, the amount of grain obtained is also about 50 c/ha. Resistant to shedding and adverse weather conditions, however, it does not adapt well in areas where there is little sun in the spring. It is successfully grown in Ukraine, in the warm regions of Russia, it was brought to Poland. Data on further distribution are not available, despite a good survival rate.

"Voronezh"

One of the most weather-resistant early-ripening varieties of amaranth. The growing season is 80-100 days. It has rather high grain yields - up to 35 c/ha due to a large candle, which reaches 60-70 cm with a total plant height of 100-120 cm. The candle is green, tall, upright, not lush; stems and leaves are green; grain is light.

The fat content in the grain of this variety is slightly above average - about 7%. But for the northern regions, this is one of the best indicators of the oil content of amaranth grown in the open. Squalene in oil
such amaranth - 5-6%. In addition to butter, cereals, flour and pasta are made from amaranth of the Voronezh variety. There is quite a lot of protein in the grain - about 19%, which makes Voronezhsky grain valuable for livestock breeders and manufacturers of pet and poultry feed. However, it is practically not used as a fodder variety due to the small amount of green mass: it is impractical to grow it for the production of grass flour and granules.

"Voronezhsky" is relatively resistant to shedding and very resistant to adverse weather conditions, including prolonged absence sun, which is rare for amaranth. Therefore, it is successfully grown even in those areas where the survival rate of grain crops is very low.

Also relatively productive among crimson amaranth in terms of fat content in grain and squalene in fat is the variety "Kizlyarets". The amount of fat in it reaches 6.5%, the amount of squalene in oil is 6%. It is rarely used to produce oil, but the grain can be used for medicinal purposes.

Sad amaranth and tailed amaranth

If almost throughout the northern hemisphere (up to 55 degrees of latitude) the food industry, pharmaceutical and cosmetic companies are interested in crimson amaranth, then in the southern hemisphere, along with it, several varieties of tailed amaranth and sad amaranth are used.

"Amaranth Love Lies Bleeding"

("Purple Amaranth", "Fairy Tale Amaranth")

One of the most famous varieties of amaranth tailed. The cultivar name is often misunderstood as
metaphor for amaranth in general.

The height of the green part usually ranges from 90-110 cm, the length of the tail is about 80 cm, and thus the total length of the plant approaches 2 m. The tail is a kind of bunch of tassels, has a rich purple hue; leaves and stems are bright green; grain - light, with a diameter of 5 mm.

The amount of fat in the grain of amaranth of this variety is 9-10%, the amount of squalene in cold-pressed oil is 8%. In southern countries, technologies for obtaining squalene from amaranth are better developed, so the variety is mainly used to extract this substance and its subsequent sale as a medicinal product. products or supplements. Also from "Love Lies Bleeding" in different countries they make butter, flour, cereals. To obtain oil, this variety is grown in India and Thailand. In countries South America the production of amaranth flour and bakery products from the “purple amaranth” grain has been put on stream, although the plant is also used to produce oil. Everywhere this variety of amaranth is grown in Africa - in Nigeria, Namibia, Mozambique and other countries. Widely distributed in Australia and partly in New Zealand.

In other countries, "Love Lies Bleeding" can be found as an ornamental plant. And in the southern regions of China, the green mass of this variety of amaranth is used to feed livestock.

The plant is thermophilic, drought-resistant, but grows well in the tropics. The growing season is 80-90 days.

"Amaranth Green Tails"

A grain variety of tailed amaranth, common in Argentina, Brazil and other countries of Latin America. Found in Australia and New Zealand. The stem part of the plant reaches a height of 80-100 cm, the tail - 60-80 cm. The whole plant has a green color when mature, while the stems and leaves are brighter, and
tail is pale green. The grain is white.

The amount of fat in the grain of this variety is 9-9.5%, the amount of squalene in the oil is 5-6%. At the same time, grain is practically not used to make butter; local producers prefer purple amaranth, which grows well in the same geographical areas. Amaranth Green Tails is grown by farmers and is widely distributed among the poor. Grain is used for the production of flour and bakery products.

In some European countries used as an ornamental plant. The growing season is 90-100 days in regions close to the equator and 110-120 in Europe.

Amaranth Green Thumbs

The least common variety of the relatively high-oil species of amaranth. Formally related to Amaranthus caudatus, in fact it is a hybrid. The height of the stem is 100-120 cm, the tail is shaped
it looks more like a candle, but hangs down, and its size varies between 15-25 cm. The whole plant is saturated green, the tail may be slightly lighter than the leaves and stems, but bright enough. The grain is white.

The yield of this variety is very low - up to 15 kg / ha, however, the grain contains about 8% fat, which makes the variety quite valuable in terms of nutritional value. The content of squalene is not precisely established, however, oil obtained from this variety is occasionally found, and manufacturers claim 5% squalene in their product. "Amaranth Green Thumbs" as a food crop is grown in some African countries, on farms in Latin America. It also grows in Australia, Indonesia, the Philippines, but is not used in food production there. Found in the southern part of the northern hemisphere.

Amaranth Princess Feather Pygmy Torch

Grain and ornamental variety of sad amaranth. Initially grown in Mexico, then spread throughout the world. As a cereal, it is actively grown in the equatorial zones: in Colombia, Peru, Ecuador, Zambia, Ethiopia. It is found in Australia, where it is used to produce oil. As a decorative grades are grown up in the south of Europe, in northern Africa, in Australia.

The height of the plant ranges from 170-200 cm. The green part is small, less than 1 m, the stems and leaves have a reddish tint, but the main color is green. Candle - maroon, almost black, upright, dense, reaches 30 cm in height. The grain is light brown, about 5 mm in diameter. Ripens in 80-90 days.

The variety is valued for its high grain yield for equatorial zones - about 35 centners per hectare. This, obviously, explains its low popularity in the south of the northern hemisphere, where crimson amaranth often produces a larger crop. The fat content in the grain of amaranth "Princess Feather Pygmy Torch" is 8%, the content of squalene in the oil is 6-7%. It is practically not used to obtain squalene, it is rarely used to obtain oil, grain is mainly used for the production of flour, cereals, flakes and similar food products.

Speaking of high-oil varieties of amaranth, it is also worth mentioning Amaranthus caudatus mantegazzianus (more than 7% fat) and another variety of tailed amaranth, bred in the USA and grown in Ecuador. The latter contains 9-10% fat and is currently experimental.

A selection of high oil amaranth

Curiously, 9-10% is a very low fat content for oilseeds in general. So, oilseed flax contains about 34% fat. In particular, the low fat content in the grain is due to
high cost of amaranth oil.

Often, the more oil that can be obtained from the grain, the higher the percentage of squalene in the oil. But this pattern does not always work, so you should not focus on it when meeting new varieties.

It makes no sense to choose the most oily crops for the production of flour, cereals, as well as animal feed, etc. The cost of such products from amaranth with 9-10% fat is much higher, and the differences when compared with products made from amaranth with 7-8% fat, very insignificant (in terms of nutritional value).

And when buying amaranth oil, consumers should remember that cold-pressed oil with 8% squalene is much healthier than oil containing 9-10% squalene and more. In the second, squalene is added during the extraction process, and the extraction process itself involves the use of substances that are toxic to humans. Despite the fact that the oil is then refined, a small proportion of these substances still remain. In addition, unfortunately, in the CIS it is impossible to say with accuracy that the oil has passed all the necessary stages of purification, and not just the first one.

It also makes sense to check with the manufacturer what kind of amaranth was used in the production of oil.

Choose amaranth thoughtfully - and be healthy!

amaranth, gypsy, candlestick, rubella, amaranth

pharmacy name: amaranth herb
part used: grass
collection time: July-August

Description: an annual herbaceous plant from 20 to 100 cm high. The flowers are small, greenish-white, dry membranous, collected in balls, and then in dense spike-shaped inflorescences.

Distribution: grows in fields, forest edges, along roads, in vegetable gardens as a weed, often found near dwellings. Shiritsa is an almost cosmopolitan species. It is distributed throughout most of Europe and Asia, found in South and North America.

Collection and harvesting: the grass is harvested during the flowering period and dried under sheds or in dryers at a temperature of 40°C.

Growing: Prefers light, moderately fertile soils, grows well in warm, sunny locations. It does not need to be fertilized with fertilizers if the conditions suitable for it were initially created. Propagated by seeds, which are previously stratified in the cold.

Application: shiritsa is mainly used as a hemostatic agent. So with excessive menstrual bleeding, an infusion of herbs is prescribed. With persistent hemorrhoidal bleeding, lotions from this infusion are used. With bloody diarrhea, an infusion is prescribed orally. It is also known about the antispasmodic and laxative effects of amaranth. These properties are used for chronic constipation and intestinal colic.

Infusion: 3 tablespoons with the top of dry crushed amaranth leaves, pour 1 liter of boiling water, insist in heat for 3-4 hours, filter.
Drink from 1/3 to 1/2 tbsp. infusion 3-4 times a day 20 minutes before meals after abdominal operations, with asthenic conditions, anemia, benign and malignant tumors, chronic cystitis and pyelonephritis, with exacerbation of hemorrhoids. Courses of treatment - three weeks, a break - seven days.

Tincture. With dry crushed leaves or flowering tops of amaranth, fill the jar by two-thirds and fill it with vodka to the top. Insist in a warm dark place. Drink 1 tsp. with 1/4 st. boiled water 3-4 times a day 15-20 minutes before meals with teenage enuresis, inflammatory processes of the genitourinary system, low blood pressure, senile weakness and lack of body weight.

Amaranth oil. Mature seeds are thoroughly ground in a mortar and mixed with vegetable oil 1:3, heated to 60 degrees, and left overnight in a thermos. In the morning they filter, the raw material is squeezed out and fresh seed powder is poured into the same oil. Repeat this procedure 4-5 times. The finished medicine is stored in top-filled vials in the refrigerator. Drink 1-2 tsp. oil three times a day half an hour before meals with menopausal disorders in men and women, atherosclerosis, high blood cholesterol, gastric and duodenal ulcers, cholecystitis, malignant tumors and after radiotherapy. One course requires approximately 250 g of oil. If necessary, the treatment is repeated every three months.