Grain amaranth - culture perspective
One of the major causes of the negative trends in the health of the Russian population violation diet due to a lack of protein, macro-and micronutrients, vitamins and waste their ratio. Promising source of raw materials and food protein production functionality is amaranth (Amaranthus L.). Held in Stavropol Research Institute breeding work culture has created a new variety of doodles. Grade is included in the State Register of Breeding Achievements in 2007, with a tolerance of use in all regions of Russia. Variety used for animal feed and poultry, is promising for use as a green manure and cheap production of healthy food. Amaranth plant varieties are highly doodles foliage, strong development, resistance to drought, pests and diseases. Variety provides reception of 710-840 kg / ha of green mass and 22-24 kg / ha of seed. The seeds contain to 19% protein, 7.1% fat, a number of essential amino acids and vitamins. Oil contains 110 mg% tocopherols, carotenoids 1.4 mg%, 5.6% squalene, a unique natural substance used in the pharmaceutical and cosmetic industries. The researchers confirmed the possibility of the production of pasta increased nutritional value of wheat bread flour with the addition of 5-10% of amaranth flour. In this case, the protein content of pasta increased by 2.4%, fat 59%, 63% fiber, minerals, by 56.4%.