AMARANTH (Amaranthus Spp.)

Amaranth is a small grain that has recently made a comeback among health enthusiasts for its high level of protein and peppery flavor. Once a staple of the pre-Columbian Aztecs, amaranth crops were ultimately forbidden by Cortez and the Spanish conquistadors in an effort to crush the Aztec civilization.

Amaranth is considered a “pseudograin” because although it is often prepared as a true grain, the nutritional characteristics are more like leafy vegetables. Amaranth is a member of the Chenopodiaceae family making it a relative of spinach, quinoa and swiss chard. Unlike other cereal grains, amaranth is rich in amino acids and contains twice as much lysine and four times more calcium than wheat.

Amaranth is a small brown grain that resembles caviar when cooked. It has a porridge-like texture and can be boiled and added to cereals, crackers and different types of bread. The raw grains can also be popped like corn in a hot pan.

Learn more about other Whole Grains:  [button color=”red” size=”small” link=”” target=””]Grain Education[/button]

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