Amaranth has been used in South American cooking for centuries and is an important source of protein and naturally gluten free.
It is said to have more calcium and magnesium than cow's milk. It can be used in baking, cooking and sprouting and can be a useful replacement for quinoa.
Cook 200g amaranth in 500ml water for 35 minutes. Stir, remove from heat and leave to stand for 15 minutes with lid on.
|Typical Values Per 100g Uncooked|
|of which sugars (g)||1.7|
|of which saturates (g)||0.0|
Signup here to get our Newsletter, special offers and vouchers.