Amaranth seeds are tan or light brown in color and are about the size of poppy seeds. Sold mostly in health food stores, Amaranth is an extremely nutritious grain that is just becoming known in North America.

Amaranth has a long and interesting history in Mexico where it's been grown and harvested for thousands of years by the Mayan and Incan civilizations. The Aztecs believed Amaranth had magical properties that would give them amazing strength. Because of this, it became one of the main foods of the Aztec royalty. Presently, Amaranth is grown in Mexico, Peru and Nepal as well as in the United States.

Amaranth is one of the highest grains in nutrition and fiber content. This makes Amaranth an effective agent against cancer and heart disease. The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Amaranth must be cooked before it is eaten because it contains components in it ’s raw form that block the absorption of some nutrients in our digestive system. You should cook Amaranth whether you plan on giving it to your family or your pets.

For those of you who are allergic to wheat, Amaranth can be your grain of choice. However, Amaranth contains no gluten and because of this, it’s not good for making yeast breads by itself. However, for breads that don't require gluten to raise such as biscuits, muffins, pancakes, pastas or flat breads, you can go as high as 100% Amaranth flour.

Amaranth can be boiled for 20 minutes in it’s whole seed form for a morning breakfast cereal. It can also be ground raw or for added flavor, it can be toasted before grinding. Try popping it like you would pop popcorn. Popped Amaranth’s uses are many as they add texture and crunchiness to breads, salads, soups and granola. Whole seed, cooked Amaranth also goes well in soups, granolas and, mixes well with wheat flour to make a myriad of different baked goods. Amaranth flour also makes a nice thickener for gravies, soups and stews. Sprouted Amaranth goes well in salads or prepared cereals. The leaves of the amaranth plant taste much like spinach, are used in the same manner that spinach is used, and contain higher levels of calcium, iron and phosphorus. They are best if consumed when the plant is young and tender.

As Amaranth contains fairly high levels of poly-unsaturated fats, it’s a good idea to store them in your refrigerator after opening the container. For long term storage, package them with oxygen absorbers in an air-tight container which should extend their storage life for several years if stored in a cool place. Having a hard outer shell, Amaranth should store better than Quinoa or buckwheat which have similar nutritional qualities but have a softer, more permeable shell.

Disclaimer:
The information presented herein by Genesis 1 Nutrition is intended for educational purposes only and is not a substitute for professional medical advice. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent a medical or health condition. Before using any supplements, it is always advisable to consult with your own health care provider. Individual results may vary. If you have or suspect you have a medical problem, promptly contact your professional health care provider.