Amaranth

Amaranth is a highly nutritious grain. The seeds have a unique quality in that the nutrients are concentrated in a natural "nutrient ring" that surrounds the centre,which is the starch section. For this reason the nutrients are protected during processing.

It can be utilized in several ways:cooked with other whole grains, added to stir,fry or to soups and stews as a nutrient dense thickening agent.Click here to discover more about amaranth recipes ! and enjoy the cuisine

The flour has no gluten and therefore needs to be mixed with other flours at the ratio of 1 part: 3-4 parts.However, in the preparation of flat breads, pancakes and pastas, 100% amaranth flour can be used.

Also known as mchicha (Swahili), terere (Kikuyu), doodo (Luganda). Its a herbaceous annual plant with green or red leaves.

The leaves are separated from the stems and cooked especially when preparing traditional meals. The cooked leaves contain about 8% protein, 4% carbohydrates and are rich in calcium, iron and vitamins B and C.

For example, only 47g of cooked leaves contain 100% of minimum daily requirement of vitamin C.Thus it tends to be viewed as a protein that if consumed along with other cereals would provide a protein ‘balanced’ to human dietary requirements.Many other species are serious weeds but others are also eaten including A. tricolor, A. graecizans and A. hybridus.

Nutritive Value of Amaranth Grain

• The grain is high in protein (15 - 18%).When the amaranth is used in combination with wheat, corn or brown rice it results in a complete protein as high in food values fish, red meat or poultry.


• Contains respectable amounts of lysine and methione ( not found in other grains.


• It contains two times more calcium than milk.


• The fiber content of amaranth is three times that of wheat and iron content, five times more than wheat.


• The grain also contains potassium,phosphorus,vitamin A&C.


• Also contains tocotrienols ( a form of vitamin E),which has cholesterol-lowering activity in humans.


• Contains 6-10% oil, which is unsaturated and high in linoleic.


• Traditionally, A. hybridus was used to treat a variety of ailments. A tea made from the leaves was thought to stop bleeding from ulcers and cure diarrhoea (Anon). The pulp has been reported to cause vomiting and skin cooling. The fruit syrup is reported to relieve chest pains. The seeds are used to treat intestinal worms while the oil extracted from the plant is used externally to relieve headaches.