What is Amaranth?

Amaranth is a very popular food source used in Africa, Asia and South America. The seed of the amaranth flower is milled into a flour which we use. This seed was popular with many ancient civilizations including the Aztecs.

Amaranth is an exceptionally complete protein. At between 15-18% protein and containing the amino acids lysine and methionine, amaranth’s amino acid/protein profile is even higher than that found in meat and other animal products. Amaranth provides a good source of dietary fibre as well as iron, phosphorus, copper, and especially manganese. It contains more calcium and the supporting calcium co-factors – magnesium and silicon – than milk and eight times more iron than wheat. Several studies have shown that like oats, amaranth seed may be of benefit for those with hypertension and cardiovascular disease, regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters. It is especially helpful for those with consistently elevated nutritional needs such as pregnant and nursing women, children and those who do heavy physical work. Amaranth is also high in squalene, a strong antioxidant that may be able to reduce or remove the effects of toxic substances. While amaranth is nearly twice the price of grains such as rice, it is a concentrated food and is such excellent value for money. It is also gluten-free!