Amaranth – gluten free and rich in iron


Amaranth (or amaranthus) is not a common grain. It is used as grain, but belongs to the pig weeds. Therefore, amaranth is also referred to as pseudo-grain.

Amaranth has been around for a long time and was one of the main nutrition of the Incas and Aztecs. It was not only there to fill the stomach, but was also considered a plant with healing properties.

Today, amaranthus is not only used in the form of grain. The leaves of the pigweed can be prepared and eaten like spinach. The taste is similar to the taste of spinach.

Amaranth has a very high percentage of proteins. Up to 19 percent protein is contained in it, which is a lot more compared to other cereals. It has been


calculated that one kilo of amaranth contains as much protein as 15 cups of milk. Furthermore, the pseudo cereal contains many unsaturated fats.Amaranth - gluten free and rich in iron

The high content of iron that amaranth has, has a good influence on pregnant women and women during their period. Amaranthus actually is antiseptic and anti-inflammatory.

Moreover, this pseudo cereal contains a high proportion of vitamin C, minerals and fiber.

It should also be mentioned that amaranth also contains certain tannins, which may reduce the absorption of vitamins and trace elements.

Amaranthus is gluten-free and thus also tolerated for people with celiac disease. Amaranth is a whole grain and has a nutty flavor. It can be cooked and used like rice. Amaranth is also available in popped form and is added to both cake and bread dough as well as used in bars and mueslis.

Amaranth is also used as a flour and can be ground with our Salzburg grain mills. The mills Max Spezial, MT 12 and MT 18 can be used.

If you bake with amaranth flour, it is recommended to mix the flour with, for example, wheat flour, as the gluten is missing.

In summary, it can be said that amaranthus, with its high content of proteins and iron, has many beneficial properties.

It is very important to mention that there is also a food additive with the number E 123, which is also called Amaranth. This food additive has nothing to do or in common with the pseudo-grain.

If you want to know how you can keep your bread fresh, then here’s more:

This was: Amaranth – gluten free and rich in iron


Münzing-Ruef, I. (1999): Kursbuch gesunde Ernährung. Die Küche als Apotheke der Natur. München: Zabert Sandmann GmbH