Organic Amaranth is emerging into the forefront amongst grains because of its remarkable nutritional values. It contains greater values of minerals, such as calcium, iron, phosphorus, and carotenoids, than most vegetables. One of the most important aspects of this tiny grain is that it is gluten-free.
Amaranth is often used in baby food because of its exceptional nutritional values and because it’s easily digested by children. It’s even more nutritious than its true-grain counterparts.
Being extremely dense, Amaranth is too heavy tobe used by itself. Its best used with other grains for a lighter texture.
It is an exceptional thickener for sauces, soups, stews, and even jellies. Eaten as a snack, amaranth can have a light, nutty, or peppery-crunchy texture and flavor.
1 cup of Amaranth contains 28.1 grams of protein, 15 milligrams of iron. 1 cup of raw amaranth also contains 18 milligrams of fiber.
Amaranth is a great source of lysine, an important amino acid with protein content comparable to that of milk but more easily digested.
Cooking this tiny grain is comparable to cooking pasta or rice: boil plenty of water (six cups of water per one cup of Amaranth), measure the grain into it, cook and stir for 15 to 20 minutes, drain, rinse, and eat.