Amaranth is a very small seed that originated in Mexico and South America and was a nutritious staple for the Aztecs. High in protein, amino acids, calcium and iron, it is a grain-like crop that contains a lot of fiber, and is also very easy to digest. In terms of texture, it most resembles the cream of wheat that some of us grew up with, but is, of course, much healthier.

Health Benefits of Amaranth: 

1. It Was An Aztec Staple: Amaranth was a key part of the diets of the pre-Columbian Aztecs, and it was used not just for food but also as part of their religious ceremonies. Sadly, when Cortez and the Spanish conquistadors arrived in the 16th century, amaranth crops were burned and its use forbidden. Fortunately, the plant was never quite eliminated.

2. It’s Actually A Seed: Like quinoa, amaranth is not technically a grain but is the seed of the amaranth plant. One plant can produce up to 60,000 seeds.

3. Amaranth Is Gluten-Free: Amaranth doesn’t contain any gluten, which makes it a great choice for people who are celiac or gluten intolerant and an excellent way to boost the nutritional power of gluten-free recipes.

4. It Contains Lysine: Most grains like wheat are short on lysine, an amino acid, but that’s not the case for amaranth. This makes amaranth a complete protein, because it contains all the essential amino acids.

5. Amaranth Contains Protein: Amaranth’s protein content is about 13 percent, or 26 grams per cup, which is much higher than for most other grains. To compare, a cup of long-grain white rice has just 13 grams of protein. 

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It’s A Source Of Key Vitamins And Minerals: Amaranth contains calcium, magnesium, potassium, phosphorus, and iron. One cup of uncooked amaranth has 31 percent of the RDA for calcium, 14 percent for vitamin C, and a whopping 82 percent for iron.