Amaranth is naturally gluten-free and an outstanding powerhouse, nutrient rich food, making it a great choice for those on a gluten-free diet. Amaranth is an excellent source of fiber, iron, magnesium, phosphorus, manganese and a good source of calcium, zinc, copper, selenium, vitamin B6 and folate. Is amaranth a Superfood?Read More →
Since 1976 Amaranth dye has been banned in the United States by the Food and Drug Administration (FDA) as a suspected carcinogen. Its use is still legal in some countries, notably in the United Kingdom where it is most commonly used to give glacé cherries their distinctive color. Is AmaranthRead More →
Avoid eating too much amaranth from agricultural fields. The leaves (like those of spinach, sorrel and many other greens) also contain oxalic acid, which can be poisonous to livestock or to humans with kidney issues of eaten in large amounts. Can I eat amaranth raw? Amaranth cannot and should notRead More →
Like all grains, it’s best to soak it before cooking for at least 8 hours, this allows grains to release its inherent nutrients, making it also more digestible. Is amaranth poisonous to humans? Avoid eating too much amaranth from agricultural fields. The leaves (like those of spinach, sorrel and manyRead More →
At one time sacred to the Aztecs, amaranth has been cultivated for millennia in Central and South America. It’s very high in protein, calcium, and fiber. Amaranth is grassy, herbal, and slightly peppery. The seeds have a pleasing crunchy texture. Why is amaranth banned in the US? Since 1976 AmaranthRead More →
Amaranth can have a shelf life of up to one year if properly stored. Amaranth will not keep well if it is stored in a warm location or if it is exposed to sunlight. The flavor and aroma of amaranth will become bitter if it is stored improperly or ifRead More →