Amaranth is also known as Ramdana or Rajgira in India. The name amaranth is derived from Sanskrit. Amaranth is not a grain like wheat or rice; it’s a seed from its plants. It’s a native crop of America and migrated to India long time back and made a place in fasting food. An amaranth seed is highly nutritious and the plant itself is extremely useful. It is classified as pseudo cereal. It is full of protein and calcium. It is a good source of amino acids and rich in iron, manganese, vitamin A, vitamin B and vitamin C. Amaranth is not a grain but is the seed of the amaranth plant. One plant can produce up to 60,000 seeds.
Amaranth Flour 100% Premium Quality
Amaranth flour is a gluten-free, protein-rich flour widely used by the Aztec and Inca civilizations of the pre-Columbian Americas. It is produced by grinding seeds from the amaranth plant into a fine powder. Although technically not a grain, amaranth yields a buff-colored, grain-like flour that is variously described as nutty, earthy and grassy. Amaranth flour’s protein gets high marks for quality because of its rich content of the amino acids lysine and methionine.
- Amaranth flour is a single-ingredient, whole grain, organic flour that is great for gluten free cooking.
- You can use amaranth flour to make gluten-free cakes, waffles and pancakes, bread, crackers and more.
- Amaranth is also rich in many vitamins and minerals.
- In india this grain is used for making chappatis and also when fasting.
- It is loaded with quality protein rich in lysine and methionine. It's packed with minerals such as iron, calcium, magnesium, phosphorus and potassium