Ancient complete protein grain with the highest lysine content of any grain (lysine is typically limiting in grain proteins), exceptionally high calcium and iron, and unique squalene content with documented cholesterol-lowering activity. Gluten-free, cooks in 20 minutes. Both the seed (grain) and the leaves (greens) are nutritional powerhouses.
African amaranth greens (African spinach) are present in West African cooking traditions as everyday food. The grain form connects this to the pre-Columbian Americas where amaranth was the Aztec sacred grain — the African diaspora journey intersects with Indigenous American food traditions through shared plants.
Amaranth's squalene content (unique among grains) has demonstrated cholesterol-lowering and lipid-normalizing effects in multiple clinical studies. The lysine content makes amaranth protein nutritionally complete in a way that wheat and corn are not — critical for plant-protein-dominant diets. Calcium density provides dairy-equivalent calcium for lactose-intolerant users.
Rinse amaranth grain. Simmer 1 cup in 2.5 cups water for 20 minutes — stir occasionally, becomes porridge-like naturally. Use as breakfast porridge with cinnamon and berries, or as savory grain. Available at Whole Foods, natural food stores, and online as grain or flour.
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