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
|Nutritional value per 100 g (3.5 oz)|
|Energy||1,554 kJ (371 kcal)|
|Dietary fiber||6.7 g|
|Aspartic acid||1.261 g|
|Glutamic acid||2.259 g|
|Pantothenic acid (B5)|
|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).
Amaranth does not contain gluten, so it may be a healthy and less expensive alternative to ingredients traditionally used in gluten-free products. It has high biological value and its benefits are not limited to people with gluten-related disorders, but are applicable to the general population. Quantity and quality of proteins of amaranth are superior to those of wheat. 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.