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Amaranth seeds are rich in protein (15-18%) and contain respectable amounts of lysine and methionine, 2 essential amino acids not usually found in cereals. They are rich in fiber and contain calcium, iron, potassium, phosphorus and vitamins A and C:

• 3 times more fiber than in wheat;
• 5 times more iron than in wheat;
• 2 times more calcium than in milk.

Because amaranth curdles very quickly when cold, it is recommended to be eaten while hot. It can be prepared and cooked like any other cereal, but it becomes more sticky when cooked very hard, instead it is particularly nourishing. If cooked in a pressure cooker, amaranth takes only 10 minutes to boil. Amaranth can be combined excellently with buckwheat, brown rice, millet, corn, onions and beans.

The seeds can be successfully added to stewed dishes as a rich ingredient and thickening agent. It is used in the preparation of pasta and various bakes, as well as in the preparation of bread in mixtures with other flours.

Country of origin India
Processed in Portugal
Packed/shipped from Romania