Amaranth, like Quinoa, is referred to as a grain, because of its taste and the way we cook it as a grain, but it is actually a seed. Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavour is mild, sweet and nutty. - Whole grain - Source of protein - Naturally gluten free - Naturally low in fat - Source of Iron Amaranth, like Quinoa, is referred to as a grain, because of its taste and the way we cook it as a grain, but it is actually a seed. Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavour is mild, sweet and nutty. - Whole grain - Source of protein - Naturally gluten free - Naturally low in fat - Source of Iron
