a very ancient grain used by the Aztecs and Incas. Grinding it makes
a light and tasty flour. Rich in lysine, its protein content is high
quality. There are 60 mg of calcium per 1/2 cup, and amaranth is
gluten free. Amaranth has a nutty, slightly spicy flavor, and a
sticky gelatinous texture. It makes a highly nutritious hot cereal
and can be cooked like any other grain, but becomes sticky when
cooked. Can be mixed with corn, onions, and pinto beans.
Size: 1/2 cup cooked
129 Fat 1.5 g
Carbohydrate 22 g Dietary Fiber 2 g Sodium 14
Protein 5 g Calcium 60
Cooking Instructions: Simmer 1 cup grain in 3 cups water for 25
minutes. Amaranth congeals as it cools so keep it warm before
eating. If pressure cooking, cook only for 4 to 10 minutes. Goes
well with buckwheat, millet and brown rice.