Introduction:
Amaranth belongs to the so-called pseudocereals. It resembles cereals in appearance and use, but is gluten-free and is botanically classified as a foxtail. It is characterised by its nutty, slightly bitter taste.
Use/Preparation:
Amaranth can be used in many ways - whether sweet or savoury. For example, it can be used to make savoury breads, sweet porridges, muesli toppings or homemade amaranth bars. In the food industry, amaranth is mainly used in baby and children's food, as an additive in bread, pastries and muesli, bars and snacks, but also in sausage products.
Health:
Amaranth has a high calcium, protein and mineral content, is rich in healthy unsaturated fatty acids and fibre. The high fibre content has a positive effect on digestion and intestinal health. Especially for people who suffer from coeliac disease or gluten intolerance, amaranth is a suitable alternative to conventional cereals.
Alternatives:
Instead of amaranth, quinoa, which also belongs to the foxtail family and has a similarly high protein content, can be used. But the pseudo-cereal buckwheat is also suitable as an alternative.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 371/1566 |
| Fat | 7 g |
| Healthy fatty acids | 1 g |
| Carbohydrates | 59 g |
| Sugar | 2 g |
| Protein | 14 g |
| Salt | 0 g |
