Product Description
Place of origin: Peru
Bio AMARANT MAG is an excellent source of iron, calcium, magnesium, zinc, and other micronutrients*. Considering not only grains but all our important plant-based foods, the iron content of amaranth is outstanding both in quantity and in terms of biological utilization.
Not only does its calcium content exceed that of milk, but in terms of biological utilization, amaranth makes it the best source of calcium.
Amaranth seed has a significantly higher magnesium content than grains, which has a beneficial effect on preserving mental freshness and heart muscle function. The crop is inherently gluten-free, making it a perfect fit for the daily diet of those with a gluten sensitivity.
Country of origin: Peru.
Mineral content: calcium, iron, potassium, sodium, phosphorus, magnesium, zinc
Vitamins: B1, B2, B3, B6, C
Benefits: supports heart muscle function, keeps the mind fresh.
From amaranth, toasted, puffed, popped, extruded products can be made, which can be mixed into muesli, yogurt, kefir. From its flour, you can make porridge, cream soup, and from its flour (due to its high starch content) bread, pastries, and cakes can be made. It is also suitable for breading. Due to its neutral taste, it can be prepared salty and sweet as well.
Usage: It can be used to make excellent side dishes when boiled and lightly seasoned.
Preparing Amaranth Thoroughly wash the amaranth seeds with cold, clean water. Place them in a pot, add 2.5 times the amount of water (e.g. for 1 cup of amaranth seeds, add 2 and 1/2 cups of water). Add a teaspoon of salt, then bring to a boil. Once it boils, simmer for about 15 minutes (the steam softens the seeds). Remove from heat and let it sit for 10 minutes to fully absorb the water. Then break it with a fork: check if there is any moisture left, it's ready when there isn't! Season to taste as desired.