- Is a good source of health-promoting antioxidants
- This ancient grain is rich in fibre and protein, as well as many important micro-nutrients
- It is a good source of manganese, magnesium, phosphorus and iron.
- Amaranth is high in protein and fiber
Amaranth is classified as a pseudo-cereal, meaning that it’s not technically a cereal grain like wheat or oats, but it shares a comparable set of nutrients and is used in similar ways.
Its earthy, nutty flavour works well in a variety of dishes.
Besides being incredibly versatile, this nutritious grain is naturally gluten-free and rich in protein, fibre, micronutrients and antioxidants.
How to Use Amaranth
Amaranth is simple to prepare and can be used in many different dishes.
Before cooking amaranth, you can sprout it by soaking it in water and then allowing the grains to germinate for one to three days.
To cook amaranth, combine water with amaranth in a 3:1 ratio. Heat it until it reaches a boil, then reduce the heat and let it simmer for about 20 minutes, until the water is absorbed.
Add amaranth to smoothies to boost the fiber and protein content
Use it in dishes in place of pasta, rice or couscous
Mix it into soups or stews to add thickness
Make it into a breakfast cereal by stirring in fruit, nuts or cinnamon
Pop it like mini-pop corn
Side-Effects & Allergies
Amaranth grain has no known toxicities and is good for general consumption. However, it should not be eaten raw because it does contain certain natural anti-nutrients components, such as oxalates and nitrates, which can be eliminated by boiling and proper preparation.