Amaranth is a gluten-free source of fiber, protein, manganese, magnesium, phosphorus and iron. It must be cooked in order to be digested. It can be boiled or toasted and eaten as a cereal. It is a healthy addition to granola and other dishes.
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, 10 of which are native to North America.
| 1 CUP (246 G) OF COOKED AMARANTH PROVIDES | %DV | |
|---|---|---|
| CALORIES | 250 | |
| CARBOHYDRATES | 46 G | |
| FAT | 5.2 G | |
| PROTEIN | 9.3 G | |
| COPPER | 18% | |
| IRON | 29% | |
| MAGNESIUM | 40% | |
| MANGANESE | 105% | |
| PHOSPHOROUS | 36% | |
| SELENIUM | 19% | |
Fruit & Stuff 