Amaranth Grain Types

Amaranth has been cultivated in the Americas for centuries. It was one of the staple crops of the Aztec Empire, prior to the Spanish conquest in the 15th century. More recently, it has been exported to India, Nepal, China, and Eastern Africa. Depending on the variety, It may be grown as a leafy vegetable or as a grain-producing plant.

Amaranth Greens

• Some varieties of amaranth, like amaranthus tricolor, do not produce large quantities of seed to be used as grain. The seeds they do produce are dark in color and so small that they're difficult to grind into flour. However, the leaves are edible, and can be eaten cooked or raw. They are high in vitamin C and vitamin A, and also provide calcium, iron and three grams of protein per serving.

Grain Amaranth

• Grain varieties of amaranth produce masses of tiny, light-colored seeds on huge, brilliantly-colored flower stalks. Some are even grown as ornamentals: San Martin for instance, has green and purple leaves and flowers, while Golden Grain is topped with beautiful bronze flower heads.

Harvesting Amaranth Grain

• Amaranth grain, or seed, is easy to harvest, although the process takes some time. The National Gardening Association recommends gathering seedheads from the plant, before they've dried, and rubbing them quickly between the hands to loosen the seeds, then banging them against a bucket until the seeds drop out. The seeds can then be dried and either ground into flour or added whole to cooked cereals.

Nutritional Content of Amaranth Grain

• Amaranth grain has much more protein than cereal grains like wheat and corn. Unlike those grains, it is high in the amino acid lysine, which is more commonly found in legumes like soybeans. One cup of cooked amaranth grain provides 5g of fiber and 9g of protein, and is also a good source of iron, magnesium, phosphorus and manganese.