Amaranth grain species are ‘pseudocereals’. Well-known Amaranth grain includes A. cruentus, A. hypochonriacus and A. caudatus. This species is a crop in the Andean highlands of Argentina, Peru and Bolivia.
Amaranth grain makes a tasty porridge and can be toasted to make crunchy topping. The flour must be mixed with other flour for baking.
Amaranth grain has a high protein as well as a high-fat content and can supply an excellent balance of carbohydrates, fats and proteins. Amaranth has a protein content as high as 16%, which is somewhat higher than that found among commercial varieties of common cereals.
The grain is easy to digest and customarily given to those who are recovering from an illness or a fasting period.
Amaranth is high yield potential. It typically gives a grain yield of 2,250 – 4,500 kg/ha and fresh weight of leaf and stem of 30,000 – 60,000 kg/ha.
Amaranth grain
