New Grains in 7 Grain Menu: Amaranth

Amaranth grain has an interesting long history. It was grown in Central and South America between 6000 and 8000 years ago by Aztecs. But they didn’t eat the grain, they used it in religious ceremonies mixing it with honey and making images of their deity. When the worship ceremonies were over the sculptures were broken to pieces and distributed among worshippers to eat.

After the Spanish landed in the New World they outlawed all heathen ceremonies including planting amaranth. Natives were given severe punishments for growing or possessing a forbidden grain. But of course they couldn’t destroy all plants, because amaranth is highly adaptive. It can grow well in moist, loose soil with good drainage at almost any elevation and in just about any temperate climate.  Once established, amaranth can continue to thrive in low-water conditions. That makes it a very valuable grain in Africa.

Today, you can find it growing in small amounts in some pretty surprising locations, including Iowa, Nebraska, Missouri, North Dakota, and even Long Island, NY!

Amaranth is rich in lysine and calcium, its protein content is high quality. And it’s gluten free. It makes a highly nutritious hot cereal and can be cooked like any other grain, but becomes sticky when cooked. Can be mixed with corn, onions, and pinto beans. It goes well with buckwheat, millet and brown rice.

Now 7 Grains offers Gluten Free Homemade Pasta made out of amaranth.  You still can enjoy pasta and your favorite sauces even if you can’t tolerate wheat.

Nutrition Facts on Amaranth

Serving Size: 1/2 cup cooked

Nutrient Amount

Calories 129   

Fat 1.5 g  

Carbohydrate 22 g   

Dietary Fiber 2 g   

Sodium 14 mg  

Protein 5 g   

Calcium 60 mg