Why eat Amaranth:
Amaranth is also very high in fibre, containing three times that of wheat, and in iron, containing five times more than wheat. As a gluten-free grain, it can be easily consumed by those with wheat or gluten sensitivities. Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity.
Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, which is high in omega 3. It is also high in Vitamins A and C.
Quick Serving Ideas:
Amaranth flavour is mild, sweet, nutty, and malt like. It can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent. For a breakfast cereal increase the cooking liquid to 3 cups and add raisins, fresh or dried fruit, allspice and some nuts.