Amaranth is a gluten-free source of fiber, protein, manganese, magnesium, phosphorus and iron.

Amaranth (español: amaranto) is a pseudocereal grown for its edible starchy seeds. It is not in the same botanical family as true cereals such as wheat and rice. Most of the Amaranthus species are summer annual weeds, commonly referred to as pigweeds. There are approximately 75 species in the genus, 10 of which are dioecious and native to North America with the remainng 65 monoecious species endemic to every continent except Antarctica.

Amaranth can be boiled or toasted and eaten as a cereal like oatmeal or added to granola and many other dishes. It must be cooked in order to be digested.

1 cup (246 g) of cooked amaranth provides

1 cup of cooked amaranth provides
CALORIES	250
CARBOHYDRATES	46 g
FAT	5.2 g
PROTEIN	9.3 g
COPPER	18% DV
IRON	29% DV
MAGNESIUM	40% DV
MANGANESE	105% DV
PHOSPHOROUS	36% DV
SELENIUM	19% DV
DV (Daily Value) is the percent of the total daily requirement of a substance that one serving of the food provides.