AMARANTH

Amaranth has been cultivated as a grain for 8,000 years. Due to its nutritional characteristics, it is predestinated for alternative food applications and health-oriented nutrition. The sweet, nutty flavour enriches the conventional segment of cereals. As the interest in specialty products for bread, muffins, pasta, muesli and snacks is growing, Amaranth is an attractive innovation suitable for all cooking and baking styles.
The recent attention given to Amaranth is due to its extraordinary nutritional value. The grain has a protein content of 12 to 17 percent and a high content of the essential amino acid lysine, which can hardly be found in other cereals. The grain has a high fibre content and is low in saturated fats. Amaranth is rich in iron and calcium as well as other vitamines and minerals. Amaranth has a high lysine, methionine and cysteine content. The essential amino acids in amaranth are in well-balanced relation to each other. This nutritional balanced and richness is of central importance for vegetarians. A low content of sodium and the absence of saturated fats continue the list of positive attributes. Like Quinoa, Amaranth is also suitable for a gluten-free diet.