Protein
Proteins are necessary for the growth and repair of muscles, bones, hormones, digestive enzymes(消化酶) and to absorb nutrients. They’re made up of 20 amino acids, 11 of which our bodies can synthesize. The other 9, the essential amino acids or EAA’s, must come from the food that we eat.
Every plant protein contains all 9 of the EAA’s(必需氨基酸), but in varying amounts. The body maintains reserves of amino acids for later use. The proteins of one meal can combine with proteins from another meal eaten later that day.
Legumes are the best source of lysine, one of the essential amino acids. Quinoa and amaranth are two grains that are rich in lysine, although not as much as legumes.
Amaranthus tricolor(苋菜)
Uncooked amaranth grain by weight is 12% water, 65% carbohydrates (including 7% dietary fiber), 14% protein, and 7% fat (table). A 100-gram (3+1⁄2-ounce) reference serving of uncooked amaranth grain provides 1,550 kilojoules (371 kilocalories) of food energy, and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, pantothenic acid, vitamin B6, folate, and several dietary minerals (table). Uncooked amaranth is particularly rich in manganese (159% DV), phosphorus (80% DV), magnesium (70% DV), iron (59% DV), and selenium (34% DV). Cooking decreases its nutritional value substantially across all nutrients, with only dietary minerals remaining at moderate levels. Cooked amaranth leaves are a rich source of vitamin A, vitamin C, calcium, and manganese, with moderate levels of folate, iron, magnesium, and potassium. Amaranth does not contain gluten.
more reference: [amaranthus tricolor]