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(Amaranthus caudathus)

Is another "ancient grain" contains no gluten and is safe to consume for individuals with coeliac disease. Amaranth was one of the staple foodstuffs of the, and it is known as kiwicha in the Andes today.

Ancient amaranth grains still used to this day include the three species, Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus

Amaranth has been cultivated throughout history, dating back to the Inca and Aztec cultures. Amaranth fell from favor when the conquistadors noticed that the popping of amaranth seeds played a central role in the Incas pagan ceremonies. But today it has been found that this fibrous grain contains three times more fiber than wheat and five times more iron than wheat. Its unique nutritional properties make it a grain with many applications in the food industry. Amaranth is an annual herb. It has broad leaves and large flower heads that produce thousands of protein-rich seeds. Amaranth seeds are tiny golden and round. They can be popped, toasted, or cooked to make cereal. Amaranth cooks very quickly so it is a good choice for a quick, nutritious hot porridge.

Benefits

Rich in lysine, 14% more than maize or rice, 27% more than wheat, rich in calcium, iron; high in protein (16%)oil contains antioxidants (vitamin E) tocotrieonol.

Advantages

Nutritionist's protein value score chart (100 is considered ideal) amaranth 75, cow's milk 72, soybeans 68, barley 62, wheat 60, peanuts 52, and corn 44 as shown above. Amaranth scores high in protein value when compared to other grains. When amaranth is combined with other grains, the protein value score approaches the ideal amino acid reference pattern established in 1973 by the fao/who of the united nations.*source: national research council, 1984 amaranth, modern proposals for an ancient composition of grains (usda & national research council)

Applications

Amaranth has a wide variety of applications in the food industry. It is available as a whole grain. It can also be puffed (like tiny popped corn) or ground into a whole grain flour. Amaranth can be used in a number of food products including breakfast cereals, breadings for meat, fish, poultry, or vegetables, confectionery products (i.e. added to chocolate for taste and texture), salad condiments (i.e. in croutons, or puffed grain sprinkled directly on salads), baked products (breads, muffins, cookies, biscuits), extruded snack foods and chips, pastas, health foods, soups, and dietetic products.

Amaranth's potential applications are truly unlimited for creative food formulators, who should always keep amaranth in mind whenever a delicious nutty flavor and high-powered nutrition is desired. Amaranth seeds can be popped like popcorn, expanding to about 10 times the original volume. The popped amaranth has a toasted, nutty flavour, and can be used in a variety of ways: in confections bound with sorghum, molasses or honey; in high-energy granola bars. Because amaranth has very little gluten, if any, it is recommended to use 50:50 ratio of amaranth flour to whole wheat flour in a sweet dough.