Ground Organic Amaranth has a mild, sweet, nutty, and malt like flavour. It can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. Amaranth flour is used in making pastas, flatbreads and baked goods, but must be mixed with other flours for baking yeast rising breads. (One part amaranth to 3-4 parts wheat etc).
Higher in protein than other cereals, amaranth also has lysine and methionine, two essential amino acids not often found in grains. It is high in fibre, and contains calcium , iron, potassium, phosphorus, and vitamins A, B, C and E. Amaranth contains tocotrienols.