Amaranth is a food of plant origin that is part of the cereal family.

Amaranth does not contain gluten and therefore fits perfectly in the diet "gluten-free" celiac subjects (although this type is produced in a factory where wheat is also processed, therefore it is not suitable for celiacs); in addition to this characteristic, amaranth boasts nutritional properties worthy of greater attention.

Being strongly aromatic, amaranth flour is useful in the formulation of biscuits, Ethiopian bread (injera) and Indian bread (chapati).

Amaranth is a food that provides the same energy as whole grains. For its part, it contains excellent doses of fibers, a greater amount of lipids (up to 7 times higher than the equivalent of whole wheat), surprising portions of football (5 times as much) and di iron (twice).

• Ideal for alternative baked goods.

• Because it is rich in iron and calcium.

Ideal for sweet and savory products. Being gluten-free it is advisable to use it in combination with flours that generate gluten such as wheat, KAMUT® khorasan wheat or spelled. The recommended percentage of use is 30%. In purity it can be used for shortcrust pastry and sponge cake.

Ingredients. Amaranth

Average value Unit

Energy 1551/371 kJ-kcal / 100g

Fat 7,0 g / 100g

of which saturated fats 1,5 g / 100g

Carbohydrates 65 g / 100g

of which sugars 1.7 g / 100g

Fiber 6.7 g / 100g

Protein 14 g / 100g

salt