Nutritional Value

Grain Nutritive Composition (per 100 g of raw edible portion)

table_21 Notable nutritional attributes of amaranth grain include-

The protein, which is of an unusually high quality (15-18%). When amaranth is used in combination with wheat, corn or brown rice it result in a complete protein.
A ¼ cup of amaranth grain supplies 60% of the Recommended
Dietary Allowance of iron.
Amaranth grain is particularly high in lysine and methionine, amino acids that most grains lack.
Amaranth grain is free of gluten, which is important for people with gluten allergies.
It contains 6-10% oil which is unsaturated and high in linoleic acid
It is easily digested and it promotes cardiovascular health hence reducing blood pressure and lowers cholesterol.
Amaranth has been associated with curing, prevention and management of many diseases.
Cure – Kwashiokor, Marasmus, nausea, dizziness, Migraines, scurvey.
Prevention – Cancer of the stomach, gullet, breast, lungs and colon, improves the quality of male sperms, prevents aging, weak muscles, paralysis and emotional instabilities
Management – Gout, reduction of TB and diabetes, helps in secretion of milk, manages HIV /AIDS, bronchitis, assists in wound healing