Amaranth is a native grain, domesticated between 6,000 and 8,000 years ago, by the Incas in South America, who depended on the grain as a staple in their diets.
Amaranth has some similarities with quinoa, it is a good source of protein, fiber, manganese, magnesium, phosphorus, iron and essential amino acids such as lysine; an amino acid that makes up the protein.
It can be cooked as a cereal or mixed with other grains such as rice, amaranth flour can replace part or all of wheat flour, in flakes it serves to reinforce oat flakes, in addition to its sweet taste.
Presentations and commercial conditions:
Grain at 99.99% guaranteed purity, humidity less than 12%, free of pesticides, free of mycotoxins.
Standard presentation: 25 kg paper bags (possible orders in 10 and 5 kg bags).
Standard retail presentation: Doypack 250 gr kg, 500 gr, 1 kg, 2 kg.
Certification: EU, NOP, JAS.