Varieties
Amaranth is used in cereals and in baked goods, such as crackers, cookies, and breads, and is available packaged as a whole grain or flour.
Preparation, uses, and tips
In baking, combine small amounts of amaranth with other flours. Or heat it in a heavy, dry skillet until the seeds pop, and serve it with milk and strawberries as a breakfast cereal. Or, steam amaranth with vegetable broth and serve it as a side dish with toasted sesame seeds. Steamed or boiled amaranth congeals as it cools, so it must be eaten right away.
Nutritional Highlights
Amaranth, 1 cup (195g)
Calories: 729
Protein: 28g
Carbohydrate: 129g
Total Fat: 12.7g
Fiber: 29.6g
*Excellent source of: Calcium (298mg), Iron (14.8mg), Magnesium (519mg), and Folate (95.5mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
