Rainy Day Amaranth Natural

Natural Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted.

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Ingredients: Natural Amaranth grain.

Directions: Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. To cook amaranth boil 1 cup seeds in 3 cups liquid such as water. It can also be used with rice and beans in casseroles or soups. Amaranth flour is used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. One part amaranth flour to 3-4 parts wheat or other grain flours may be used.

Processed in a plant that handles milk, wheat, egg, soy, and tree nut products

Servings per containers:

#2.5 can: N/A

#2.5 case: N/A

#10 can: 88 oz. (2495g) 26 servings

#10 case: N/A

Bulk: 25 lbs. (11.34kg) 118 servings

6 Gallon Regular Bucket: 45 lbs (20.41) 213 servings

6 Gallon Super Pail Bucket: 45 lbs (20.41kg) 213 servings

Amaranth Nutrition Facts


Amaranth Nutrition Facts:

Amaranth, uncooked

Nutritional value per 100 g (3.5 oz)
Energy1,554 kJ (371 kcal)
65.25 g
Starch57.27 g
Sugars1.69 g
Dietary fiber6.7 g
7.02 g
Saturated1.459 g
Monounsaturated1.685 g
Polyunsaturated2.778 g
13.56 g
Tryptophan0.181 g
Threonine0.558 g
Isoleucine0.582 g
Leucine0.879 g
Lysine0.747 g
Methionine0.226 g
Cystine0.191 g
Phenylalanine0.542 g
Tyrosine0.329 g
Valine0.679 g
Arginine1.060 g
Histidine0.389 g
Alanine0.799 g
Aspartic acid1.261 g
Glutamic acid2.259 g
Glycine1.636 g
Proline0.698 g
Serine1.148 g
Thiamine (B1)
0.116 mg
Riboflavin (B2)
0.2 mg
Niacin (B3)
0.923 mg
Pantothenic acid (B5)
1.457 mg
Vitamin B6
0.591 mg
Folate (B9)
82 μg
Vitamin C
4.2 mg
Vitamin E
1.19 mg
159 mg
7.61 mg
248 mg
3.333 mg
557 mg
508 mg
4 mg
2.87 mg
Other constituents
water11.13 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

One cup (2.4 dl, 245 g) of cooked amaranth grain (from about 65 g raw) provides 251 calories and is an excellent source (20% or more of the Daily Value, DV) of protein, dietary fiber, and some dietary minerals. Amaranth is particularly rich in manganese (105% DV), magnesium (40% DV), iron (29% DV), and selenium (20% DV).[10]

Cooked amaranth leaves are an excellent source of vitamin A, vitamin C, calcium, manganese, and folate.[11]

Amaranth does not contain gluten,[12][13][14] so it may be a healthy and less expensive alternative to ingredients traditionally used in gluten-free products.[13] It has high biological value[12] and its benefits are not limited to people with gluten-related disorders, but are applicable to the general population.[15] Quantity and quality of proteins of amaranth are superior to those of wheat.[13] It also contains higher concentrations of folic acid than wheat (102 µg/100 g in amaranth vs. 40 µg/100 g in wheat), and its fiber and minerals contents are higher than those of other cereals.[13]

Amaranth contains phytochemicals that may be antinutrient factors, such as polyphenols, saponins, tannins, and oxalates which are reduced in content and effect by cooking.[16][17]