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I recommend white seeded amaranth as it is a complete protein.
However their moderately high content of oxalic acid (in amaranth) inhibits the absorption of calcium and zinc, and also means that they should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis.Reheating cooked amaranth greens is often discouraged, particularly for consumption by small children, as the nitrates in the leaves can be converted to nitrites, similarly to spinach.
Originally posted by ProfEmeritus
reply to post by Ex_MislTech
I recommend white seeded amaranth as it is a complete protein.
That should be accompanied by a warning about consuming too much of it:
However their moderately high content of oxalic acid (in amaranth) inhibits the absorption of calcium and zinc, and also means that they should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis.Reheating cooked amaranth greens is often discouraged, particularly for consumption by small children, as the nitrates in the leaves can be converted to nitrites, similarly to spinach.