Amaranth is 100% gluten-free food. It was a major food crop of the Aztecs 6,000 years ago. Because of the high proteins, minerals and vitamins present in amaranth, those ancient cultures used this food as a major staple in their diets. Amaranth is grown in Africa, India, China, Russia, South America and North America. Amaranth is gaining popularity because of its several health benefits. Amaranth is a pseudo – grain, which means it is not a grain technically. It is an economical replacement for quinoa with similar benefits.
- High fiber - amaranth contains more fiber than most other grains. Fiber is most widely known to relieve constipation and other stomach related problems
- 100% no gluten - amaranth is a pseudo-grain. Amaranth does not contain troublesome gluten found in wheat, rye and barley. Amaranth flour can be used to thicken soups and sauces apart from using it for chapatti. It can also be used with other non-gluten flours and gums in baking
- Just cook like rice amaranth is easy to prepare and taste great. It can be cooked in the same way rice. You can use amaranth as a healthy substitute to rice. You can make good salad recipe using amaranth. Recipe is given on pack
- Protein is essential for growth and the development of cells and tissues in our body as well as immediate energy needs and metabolic functionality. Amaranth contains protein because it provides both types of amino acids - essential and nonessential amino acid