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: 

AMARANTH’S HEALTH BENEFITS:

Amaranth contains more than three times the average amount of calcium and is also high in iron, magnesium, phosphorus, and potassium.  It’s also the only grain documented to contain Vitamin C.  Very little research has been conducted on amaranth’s beneficial properties, but the studies that have focused on amaranth’s role in a healthy diet have revealed three very important reasons to add it to your diet.

It’s a protein powerhouse.  At about 13-14%, it easily trumps the protein content of most other grains.  You may hear the protein in amaranth referred to as “complete” because it contains lysine, an amino acid missing or negligible in many grains.  One of the first studies to showcase amaranth’s protein power took place in Peru in the late 1980s.  Children were fed toasted amaranth flour, popped amaranth grain, and amaranth flakes as the source of all dietary protein and fat, and as 50% of their daily energy requirements, then later fed a mix of amaranth and corn in various forms.  Because researchers focused on “end results” so to speak, we’ll gloss over the details and sum up their findings with this key quote:  “If amaranths were available at a reasonable cost, they could represent a major component of the diets of children in the developing world…”

Another study from the Institute of Nutrition of Central America and Panama at Guatemala in 1993 saw similar results when amaranth was submitted to extrusion and popping processes.  Using cheese protein as a reference, researchers concluded that the protein in amaranth “is among the highest in nutritive quality of vegetable origin and close to those of animal origin products.”  More recently, molecular biologists in Mexico set out to study the bioactive peptides in amaranth’s protein and, in 2008, were the first to report the presence of a lunasin-like peptide.  Drawing a blank on lunasin?  It’s a peptide that was previously identified in soybeans and is widely thought to have cancer-preventing benefits as well as possibly blocking inflammation that accompanies several chronic health conditions such as diabetes, heart disease, and stroke.  

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 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.