Amaranth has been gaining more and more traction in literature about weight loss and healthy dieting because of its potential to replace whole grains in your diet with surprising results. Its potential is based on its super-high protein and lysine content, rivaled by very few other grains or whole grains. It also contains fiber, iron, magnesium, phosphorus and potassium as well as generous amounts of calcium, making it perfect for an energizing breakfast. As an added bonus, it’s gluten-free, making it totally suitable for those who are gluten-intolerant.
It is available in seed form, but also as flour, puffed seeds, flakes, sprouts and oil. When you cook the seeds, you should aim for 6 to 1 ratio of water to amaranth.
Amaranth is special in that it’s one of the very few food products that actually contain complete protein, meaning it contains an adequate amount of all nine necessary amino acids, essentially making it a “supergrain”.
That includes lysine, an amino acid otherwise not present in most other forms of grain. This amino acid is exceptionally effective in calcium absorption (which amaranth is also rich in), muscle and bone recoveries, and the balance of hormones, enzymes and antibodies in your body.