Protein in amaranth grain

Amaranth is native to Mexico and Central America. These grains were once considered a staple food in the Inca, Maya and Aztec civilizations. And it remains a part of the Central American diet. Amaranth has increased in popularity throughout the U.S. as more people have become aware of its impressive nutritional profile.

Amaranth is rich in protein, with nearly double the amount found in corn or rice. One of the primary functions of protein is to maintain and repair muscle tissue in the body.

One cup (246 grams) of cooked amaranth contains about 9.3 grams of protein. The protein is easily absorbed by the body and contains all amino acids — even lysine, which is often missing from cereal grains. Amaranth tops the list of the grains with the most lysine, providing 721 milligrams per 1/2-cup serving.

Studies have shown that, in the plant kingdom, amaranth proteins are among the most similar to animal proteins. As a complete source of protein, this grain includes all nine essential amino acids, along with lunasin, a peptide believed to have anti-inflammatory benefits. Lunasin, a naturally occurring peptide in soybeans classified as a 2S albumin, has 43 amino acids with a molecular weight of 4.7 kDa.

Lunasin appears to prevent normal cells from turning into cancer cells. Lunasin might also decrease the amount of cholesterol made by the body.
Protein in amaranth grain

Amaranth grain

Amaranth a little known crop of the Americas, it’s grown either as a grain crop or as a leafy vegetable. Amaranth grain is very small (about half the size of millet), and may be light yellow, brown-yellow or brown-black in color.

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