Which cooking procedures eliminate the anti-nutrients found in unprocessed amaranth?
Answer
Boiling or toasting
Proper preparation is crucial for making amaranth safe for consumption because raw, unprocessed seeds contain potentially irritating compounds like oxalates and nitrates. The established methods that successfully eliminate these undesirable components include boiling or toasting the grains. This necessity for thorough cooking is a characteristic shared by many ancient pseudocereals and legumes, highlighting the importance of thermal processing in neutralizing compounds that might impede proper nutrient absorption or cause irritation to the digestive system.
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