Manganese is especially important for brain function and believed to protect against certain neurological conditions.
Enjoy the sweet, earthy taste of these tiny seeds which are gluten-free, rich in protein (2x), iron, and fiber, and contain all the essential amino acids including lysine.
First cultivated about 8000 years ago in Mesoamerica, amaranth grain is traditionally eaten roasted like popcorn. It’s then combined with honey, molasses, and chocolate to create a delicious treat called ‘Alegria.
If you’re vegan or on a plant-based diet, a half cup of amaranth grain contains 3x the protein in one boiled egg!
Try some amaranth grain in your salads, porridges, family dinners and lunches, and baked pastries, cakes, etc.
- Gluten Free
Directions of Use:
- You can enjoy amaranth grain popped, roasted, boiled or cooked along with puddings and in rice-based dishes.
- Chew your popped amaranth grains for a new protein-rich healthy snack.
- Or you can cook it alone and enjoy a great tasting rice-substitute that works in salads and casseroles. Cooked amaranth is finer in texture than cooked quinoa.
- To cook amaranth, add a quarter cup of amaranth grain to ¾ cup boiling water. Let it cook for 20 minutes or until grains are fluffy and water is absorbed.
- Enjoy with a milk drink of choice or as a granola substitute with fruits.