Amaranth—Ancient Seed Meets Modern Nutritional Needs
Amaranth is a tiny caviar-sized seed with a vibrant, peppery taste. Just one-quarter cup of these seeds (uncooked) contains a 75 milligrams of calcium, 3.8 grams of iron and 7 grams of protein. It’s higher in protein than most grains, and is gluten free, so it’s a good choice for those with gluten intolerance.

Amaranth was a staple in the diet of the ancient Incas and the Aztecs. Because of its inclusion in some sacrificial, religious rituals of the natives, Spanish conquistadors banned amaranth, hoping that would end the rituals. The growing and harvesting of amaranth then fell into obscurity, save for in tiny, remote mountainous villages in the Andes and Mexico.

Amaranth was recently saved from near extinction due to an increased interest in nutritious, ancient grains. The superior nutritional benefits of amaranth have brought it back into favor, especially in the natural food stores and health-food products.

Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent. Amaranth flour is also used in making pastas and baked goods. DeBoles Ancient Grain Penne (link back to product page) incorporates this highly nutritious grain into a tasty, easy to use pasta rich flavor and nutrition.


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