Whole grain
Amaranth
A tiny ancient seed-grain, naturally gluten-free and unusually rich in protein, iron, and calcium.
🌱 What it is
Amaranth is an ancient seed, tiny and gluten-free, grown and eaten by cultures across the Americas long before modern grains took over — technically a seed, but cooked and used just like a grain.
✨ How it may help
- May help supply plant protein along with fiber
- May help provide iron and calcium for strong blood and bones
- May help support healthy digestion
- May help offer a gluten-free whole-grain option
🥄 How to use it
Simmer into a soft porridge, stir into soups to thicken them, or pop the dry grains like miniature popcorn for a light, crunchy topping.
🥗 Nutrition
Per 1 cup cooked (246g) · about 251 calories
- Protein 9.3g
- Iron 5.2mg
- Magnesium 160mg
- Fiber 5.2g
Source: USDA FoodData Central
⚖️ Caution
Always cook amaranth well — like other grains it is meant to be eaten cooked, not raw. Its sticky texture suits porridge and blends better than fluffy pilafs; combine with other grains if you prefer a lighter texture.
🍃 A note from nature
A seed so small it was once called the grain of the gods, carrying a surprising amount of nourishment in each speck.