Rajgira flour comes from the seeds of the amaranth plant. Actually, the tiny Amaranth/ Rajgira seeds are botanically fruits and not seeds! Interesting! While the seed is used in many forms, the flour of the dried seeds is most popularly used. The Rajgira-grain flour is ideal for fasting. By the way, in our country, it’s called Ramdana Flour in Hindi. We use it extensively during religious festivals for fasting. Ramdana means God’s seed and hence it’s used on festive occasions. But what we don’t know is that it’s a superfood. Originally a staple of the indians, Amaranth or Rajgira means “immortal” or “everlasting” in Greek. This amazing gluten free grain contains more than three times the average amount of calcium. It is also high in iron, magnesium, phosphorus, potassium. Additionally, it is the only grain which contains Vitamin C.
Amaranth is a less popular cousin of quinoa super-grain favored by the ancient Incas. These crops have similar nutritional profiles. Amaranth is high in protein and it has the optimal amino acid ratios set by the World Health Organization. Phytochemical analysis of aerial parts of various Amaranthus spp. has established presence of active constituents like alkaloids, flavonoids, glycosides, phenolic acids, steroids, saponins, amino acids, vitamins, minerals, terpenoids, lipids, betaine, catechuic tannins and carotenoids. Also documented are amaranthoside, a lignan glycoside; amaricin, a coumaroyl adenosine, betalains such as betacyanins (amaranthine, isoamaranthin), betaxanthin; hydroxycinnamates, quercitin and kaempferol glycosides as flavonoids and phenolic acids. Amaranth extracts isolated sequentially by acetone and methanol/water from defatted plant leaves, flowers, stem and seeds yield rutin, nicotiflorin, isoquercitrin, 4-hydroxybenzoic and p-coumaric acids as major components.
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