Arizona Wild Flowers
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Palmer Amaranth, Amaranthus palmeri

Palmer Amaranth
Palmer Amaranth, Amaranthus palmeri
Terminal Panicle
Palmer Amaranth, Terminal Panicle
Palmer Amaranth Panicle FlowersPalmer Amaranth Panicle Flowers
Palmer Amaranth Panicle FlowersPalmer Amaranth Panicle Flowers
Amaranth Alegrķa CandyAmaranth Alegrķa Candy
Amaranth Alegrķa CandyAmaranth Alegrķa Candy
Ready For Market
Amaranth Alegrķa Candy Cooking PotsThe Amaranth Alegrķa Candy Factory
Hector Junior, Showing Us
Alegrķa Candy Cooking Pots
Hector Junior, Showing Us
The Amaranth Alegrķa Candy Factory
Amaranth SeedsAmaranth Alegrķa Candy
Amaranth SeedsAmaranth Alegrķa Candy

Palmer Amaranth
Amaranthus palmeri Amaranth Family ( Amaranthaceae ), Palmer Amaranth. Also known as .

An erect summer annual that usually reaches 6 1/2 feet tall. Some have been seen as tall as 15 feet. It is considered a weedy herb.

However, in Mexico, the seeds are dried, mixed with honey and baked. This produces a very nutritious sweet, food that is very highly prized as a candy in Mexico. We will include photos of such a candy factory in Tlaxcala, near Mexico City.

Amaranth was so necessary to both the religion and nutrition of the Aztecs that it was one of the four grains considered as acceptable tribute from outlying parts of the empire, the other three being corn, beans and chia. The Mendocino Codex indicates that the equivalent of the modern measure of 4,000 tons of amaranth a year arrived in Tenochtitlan.

The leaves and seeds of the amaranth plant are still characteristic ingredients in Mexican cuisine, especially in the states of Morelos, Mexico, Puebla, Tlaxcala, and particularly Oaxaca, where the plant is widely cultivated as a valuable cash crop, worth four times more per kilo than corn. This is understandable, given the fact that amaranth provides a high quality protein, with a nearly perfect balance of essential amino acids, including abundant lysine and methionine, not found in most grains.

We will include photos of an example of such a candy factory in Tlaxcala, Mexico. We will also include the recipe from the owner of the factory, in case you wish to make your own Amaranth Alegrķa Candy.

We also are placing a nutrition chart at the bottom of the page.

Palmer Amaranth is often confused among the members of the pigweed family, but it is the only one with terminal panicles that are about 18' in length.

Height: Up To About 6 1/2' Tall.
Flowers: The flowers are small and light green in color. They are found in dense, compact terminal panicles that are 6' to 18' in length. The male and female flowers are found on seperate plants. This plant has pollen which is the cause of a lot of summer and fall hay fever allergies.
Blooming Time: June - November.
Fruit: Small, dry, one seeded. It is in a single seeded utricle about 2 mm in size, which splits to show a dark - brown to black seed.
Leaves: Alternate, simple, lance shaped leaf, 2 to 9 inches long, 2 1/2 inches to 2 1/2 inches wide, green above, with white veins beneath. They are found on one central stem in several lateral branches.
Found: Southern USA.
Elevation: 100 - 5500 Feet.
Habitat: Disturbed soils throughout the southern states of the USA.
Miscellaneous: Flowering Photos Taken October 13, 2005 In Northwest Glendale.


Here Is The Recipe for Amaranth Alegrķa Candy:




  • 3 cups of toasted amaranth seeds
  • 4 tablespoons of honey
  • A few drops of lemon juice


Amaranth Alegrķa Candy

Preparation:

  1. Heat the honey and lemon juice. This mixture should neither be very thick nor very runny. If it is too liquid, then the alegrķa candy will fall apart; if it is too thick, them the candy will crack.
  2. Use a wooden spoon to blend the toasted amaranth with the honey mixture, and then flatten it out with a rolling pin until it becomes compact.
  3. Leave the mixture to cool for a while and then cut it into pieces with a wet knife before it sets completely.
  4. You can cut it into squares, rectangles, cylinders, or even roll it into balls. It is best not to make this candy during the rainy season because the humidity in the air makes it fall apart very easily.

    Note: In Mexico, among other places, toasted amaranth seeds may be purchased at the market in Tlaxcala, a village near Mexico City. If you are visiting the ruins at Tlaxcala, you can visit the factory about one block from the ruins.

    The seeds are toasted in the following way: foreign bodies are first removed by passing the seeds through a sieve. It is then necessary to dampen the seeds before toasting them, making sure not to use too much water (one cup of water for three kilograms of seeds is enough). The seeds are then left to dry off in the sun for a few hours; it is a good idea to move them around a little so that they all dry properly. They are then placed on a large, preheated pottery plate called a comal (which is used as a grill), and moved around with a small brush or some straw until they burst and turn white. Finally, the seeds are once again passed through a sieve to separate the burnt seeds.

    Alegrķa, the name of this candy in Spanish, means Happiness or Joy. We hope you enjoy it.

Amaranth

Scientific Name:     Amaranthus spp.

NDB No:     20001

Nutrient Units Value per
100 grams of
edible portion
Sample
Count
Std.
Error
1 cup
-------
195.0 g
Proximates
Water
g
9.84
11
0.748
19.188
Energy
kcal
374
0
 
729.300
Energy
kj
1565
0
 
3051.750
Protein
g
14.45
12
0.688
28.177
Total lipid (fat)
g
6.51
12
0.327
12.694
Carbohydrate, by difference
g
66.17
0
 
129.031
Fiber, total dietary
g
15.2
0
 
29.640
Ash
g
3.04
11
0.651
5.928
Minerals
Calcium, Ca
mg
153
10
6.859
298.350
Iron, Fe
mg
7.59
9
0.552
14.800
Magnesium, Mg
mg
266
10
9.715
518.700
Phosphorus, P
mg
455
2
 
887.250
Potassium, K
mg
366
10
26.193
713.700
Sodium, Na
mg
21
11
4.696
40.950
Zinc, Zn
mg
3.18
10
0.192
6.201
Copper, Cu
mg
0.777
10
0.067
1.515
Manganese, Mn
mg
2.260
10
0.244
4.407
Vitamins
Vitamin C, total ascorbic acid
mg
4.2
1
 
8.190
Thiamin
mg
0.080
2
 
0.156
Riboflavin
mg
0.208
3
0.016
0.406
Niacin
mg
1.286
5
0.438
2.508
Pantothenic acid
mg
1.047
2
 
2.042
Vitamin B-6
mg
0.223
2
 
0.435
Folate, total
mcg
49
2
 
95.550
Folic acid
mcg
0
0
 
0.000
Folate, food
mcg
49
2
 
95.550
Folate, DFE
mcg_DFE
49
0
 
95.550
Vitamin B-12
mcg
0.00
0
 
0.000
Vitamin A, IU
IU
0
0
 
0.000
Vitamin A, RE
mcg_RE
0
0
 
0.000
Vitamin E
mg_ATE
1.030
0
 
2.008
Lipids
Fatty acids, total saturated
g
1.662
0
 
3.241
14:0
g
0.011
7
 
0.021
16:0
g
1.284
7
 
2.504
18:0
g
0.220
7
 
0.429
Fatty acids, total monounsaturated
g
1.433
0
 
2.794
18:1 undifferentiated
g
1.433
7
 
2.794
Fatty acids, total polyunsaturated
g
2.891
0
 
5.637
18:2 undifferentiated
g
2.834
7
 
5.526
18:3 undifferentiated
g
0.057
7
 
0.111
Cholesterol
mg
0
0
 
0.000
Phytosterols
mg
24
1
 
46.800
Amino acids
Tryptophan
g
0.181
10
 
0.353
Threonine
g
0.558
38
 
1.088
Isoleucine
g
0.582
38
 
1.135
Leucine
g
0.879
38
 
1.714
Lysine
g
0.747
38
 
1.457
Methionine
g
0.226
32
 
0.441
Cystine
g
0.191
28
 
0.372
Phenylalanine
g
0.542
32
 
1.057
Tyrosine
g
0.329
32
 
0.642
Valine
g
0.679
38
 
1.324
Arginine
g
1.060
30
 
2.067
Histidine
g
0.389
32
 
0.759
Alanine
g
0.799
30
 
1.558
Aspartic acid
g
1.261
30
 
2.459
Glutamic acid
g
2.259
30
 
4.405
Glycine
g
1.636
32
 
3.190
Proline
g
0.698
28
 
1.361
Serine
g
1.148
32
 
2.239

USDA Nutrient Database for Standard Reference, Release 14 (July 2001)

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