Amaranth seeds are extremely versatile, as they can be cooked as a cereal, ground into flour, popped like popcorn, sprouted or toasted! The seeds can also be cooked with other whole grains, added to a stir fry or to soups and stews as a nutrient-dense thickening agent.

Amaranth is packed with calcium and iron, and its fiber content is triple that of wheat.

It is completely gluten-free, suitable for those with celiac disease; what's more, it is an especially digestible grain. To learn more on this grain, such as how to cook it and its nutritional analysis, click below:

What is Amaranth.pdf