Amaranth is a tall plant native to Mexico and Central America with very broad leaves; it produces many thousands of tiny seeds. The leaves and the seeds are edible. It is a fast-growing, drought resistant plant that yields a seed/grain with a sweet, nutty taste and a high-quality protein content. Amaranth is, as well, high in dietary fiber and minerals.

The amaranth is closely related to pigweed, spinach, beets, and other plants in the goosefoot family, Chenopodiaceae. Although the amaranth is sometimes classified in the goosefoot family, it is most commonly classified in its own family, Amaranthaceae. The point of all this is that persons who tolerate spinach and beets well may do very well on the highly nutritious seeds, leaves, and flour of the amaranth.

Application
Amaranth contains very little gluten, so most people with gluten sensitivities are fine with amaranth! Amaranth seeds/grains can be prepared and eaten similarly to rice. Boil amaranth in twice as much water (water: amaranth - 2:1) for 50 to 60 minutes. It will develop a gelatinous texture, which can be used in the preparation of a jam-like fruit spread using no pectin and very little sweetener. Try amaranth in place of rice in rice pudding - YUMMMMMY! It can, as well, be popped like popcorn for a toasted, nutty flavor.

Nutritional Value:

Calories per 100g 366 Carbohydrate 64.5% Protein 15.5% Fat 7.6% Fiber 17.5% Ash 3.2%

Minerals (mg per 100g): Calcium: 187 !! (wheat has 39) Iron: 10 Phosphorus: 455 Magnesium: 288 !! (wheat has 22) Zinc 3.8 Copper 0.9 Sodium 32 Potassium 420

Source: Grain Process Enterprises Ltd.