We’re sure you’ve all tried trendy grain-of-the-moment, quinoa, but a new ‘ancient’ classic is fast taking over as a health world star. Enter amaranth – a gluten free grain with a lively, nutty flavour.
The ancient civilisations in Central America swore by this tiny grain and now health experts are clamouring over its highly nutritious properties. Like buckwheat and quinoa, amaranth is packed with protein, calcium, iron, B vitamins and magnesium.
Amaranth grains are also particularly high in lysine, which is amino acid that’s usually lacking in other more commercial grains like rice, corn and wheat. It’s also a great source of dietary fibre, meaning it will keep you fuller for longer.
So how, exactly, do you consume it?
Amaranth can be cooked in the same way as rice but to get the most nutrients out of it, experts recommended it be soaked for at least eight hours. Simply substitute it for rice or pasta, toss it through a salad for texture or even add it to your breakfast granola. Baking lovers should even try grinding it into flour to use in when making tasty treats.