Amaranth is not a true cereal grain at all, but is a relative of the pigweeds and the
ornamental flowers we know as cockscomb. It’s grown not only for it’s seeds, but for it’s leaves
which can be cooked and eaten like greens. The grain is high in protein, particularly the amino
acid lysine, which is limited in the true cereal grains. The grains can be milled as is, or the
seeds can be toasted to provide more flavor. The flour lacks gluten, so it’s not suited for raised
breads, but can be made into any number of flat breads. Lacking gluten it is ideal for the diets
of those suffering celiac disease. Amaranth can be popped much like popcorn, or can be boiled
and eaten as a cereal, used in soups, granolas, and the like. Toasted or un-toasted it blends
well with other grain flours

Amaranth is exceptionally nutritious. It is bursting with calcium, protein and other minerals. It is
also very rich in the kind of fiber that lowers cholesterol. Go for it, it’s a super food!

Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine and methionine,
two essential amino acids that are not frequently found in grains. It is high in fiber and contains
calcium, iron, potassium, phosphorus, and vitamins A and C.

The fiber content of amaranth is three times that of wheat and its iron content, five times more than
wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn
or brown rice results in a complete protein as high in food value as fish, red meat or poultry.

Amaranth also contains tocotrienals (a form of vitamin E) which have cholesterol lowering activities in
humans. Cooked amaranth is 90% digestible and because of this ease of digestibility, it has traditionally
been given to those recovering from an illness or fasting period. Amaranth consists of 6-10% oil which
is found mostly within the germ. The oil is predominantly unsaturated and is high in linoleic acid which is
important in human nutrition.

The amaranth seeds have a unique quality in that the nutrients are concentrated in a natural nutrient ring
that surrounds the center, which is the starch section. For this reason the nutrients are protected during
processing.

For something new, different, and highly nutritious in your diet, try amaranth.

After grinding, amaranth keeps best if stored in a tightly sealed container, such as a glass or plastic jar,
in the refrigerator or freezing compartment. This will protect the fatty acids it contains from becoming
rancid. The seeds should be used within 4 to 6 months.