PRODUCTS

AMARANTH

Amaranth is widely used as a synthetic food colorant to provide a red to reddish-brown hue in various food and beverage products.
Amaranth is commonly applied in confectionery items such as candies, jellies, and desserts to enhance visual appeal.
Amaranth is used in beverages including soft drinks, flavored syrups, and alcoholic drinks for consistent coloration.

CAS Number: 915-67-3
EC Number (EINECS): 213-022-2
Molecular Formula: C₂₀H₁₁N₂Na₃O₁₀S₃
Molecular Weight: 604.47 g/mol

SYNONYMS:
Amaranth, Food Red 9, C.I. 16185, Acid Red 27, E123, FD&C Red No. 2 (historical reference), Azorubin S (sometimes confused but distinct), Trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo)naphthalene-3,6-disulfonate

Amaranthus is a genus of plants commonly known as amaranths.
Some species are known by variants of the common name "pigweed".
Some members are annual and others are perennial.

The plant can grow from 1 to 2.5 metres (3 to 8 feet) tall with a succulent, hollow stem.
Parts of the plant vary from green to reddish.
Catkin-like cymes of densely packed flowers grow in the summer or fall.

There are 75 recognized species in the genus, some monoecious and some dioecious.
The name amaranth was originally applied to the closely related genus Celosia.
Amaranthus is cosmopolitan in tropical regions.

Some species are cultivated as leaf vegetables, pseudocereals (with amaranth grain being collected), and ornamental plants.
Amaranth is a herbaceous plant or shrub that is either annual or perennial across the genus.
Amaranth has a primary root with deeper spreading secondary fibrous root structures.

Amaranths contain concentric rings of vascular bundles and fix carbon efficiently with a C4 photosynthetic pathway.
Amaranth can grow from 1 to 2.5 metres (3 to 8 feet) tall with a cylindrical, succulent, fibrous stem that is hollow with grooves and bracteoles when mature varies in flower, leaf, and stem color with a range of striking pigments from the spectrum of maroon to crimson.

The leaves are approximately 6.5–15 centimetres (2+1⁄2–6 inches) and of oval or elliptical shape that are either opposite or alternate across species, although most are whole and simple with entire margins
Catkin-like cymes of densely packed flowers grow in the summer or fall.

The inflorescences are in the form a large panicle that varies from terminal to axial, color, and sex.
The tassel of fluorescence is either erect or bent and varies in width and length between species.
The flowers are radially symmetric and either bisexual or unisexual with very small, bristly perianth and pointy bracts.

The flowers vary interspecifically from the presence of 3 or 5 tepals and stamens, whereas a 7-porate pollen grain structure remains consistent across the family.
Species in this genus are either monoecious (e.g. A. hybridus,) or dioecious (e.g. A. palmeri).

The fruits are in the form of capsules referred to as a unilocular pixdio that opens at maturity.
The top (operculum) of the capsule releases the urn that contains the seed.
The seeds are circular, 1 to 1.5 millimeters in diameter and range in color with a shiny, smooth seed coat.

The panicle is harvested 200 days after cultivation with approximately 1,000 to 3,000 seeds harvested per gram.
Amaranth is a species of plant in the Amaranthaceae family.
Amaranth's name comes from the Greek word 'amarantos', meaning 'immortal'.

Amaranth's seeds, leaves, and even flowers are used for human consumption.
Both the seeds and leaves are preferred in many different cuisines due to their high nutritional value.
Amaranth is generally grown for its small, round seeds, which are mostly used as grain.

The seeds can usually be found in supermarkets in brown, gold, or pink colors.
Although amaranth is an annual plant, it can sometimes behave like a perennial because its seeds sow spontaneously.
This plant can grow in both temperate and tropical climates, making it ideal for a variety of geographic regions.

Amaranth contains chemicals that act like antioxidants.
Amaranth is a plant that has been cultivated for thousands of years and used in many different regions of the world.
Amaranth is known for its incredible nutritional value and wide range of uses.

The protein, fiber, micro and macro minerals it contains make amaranth an important part of the superfoods.
Farmers in China are reportedly growing over 100,000 acres of amaranth as a forage for hogs.
Many amaranths have become popular ornamental plants.

Thomas Jefferson is believed to have planted them along his garden paths at Monticello.
As a food crop, amaranth not only has high protein, but high fiber as well.
There may also be dietary benefits from the relatively high levels of tocotrienols in the seed.

The seeds have some desirable functional characteristics, having been processed in popped, flaked, extruded, and ground flour forms.
Since the food uses are similar to such cereal grain grasses as wheat and oats, amaranth is sometimes called a pseudocereal.
Amaranth is a plant.

Amaranth is classed as a “pseudo-grain” because, although its culinary use is as a cereal, much like quinoa and buckwheat, it is not in the grass family (Poaceae), like wheat, rice, corn, etc.
Moreover, amaranth is also used as a vegetable, its young leaves and shoots providing highly nutritious and tasty greens.

Amaranth belongs to a broader class of azo dyes that are widely used due to their vivid colors and chemical stability.
Due to increasing consumer demand for natural additives, the use of Amaranth has declined in favor of natural colorants such as beetroot extract and anthocyanins.

Nevertheless, Amaranth remains relevant in industrial and scientific contexts due to its chemical properties and performance advantages.
Amaranth is a synthetic azo dye belonging to the class of sulfonated aromatic compounds.
Amaranth is a broadleaf plant that could be mistaken for soybeans early in the growing season by someone driving past a field.

Late in the season, however, there is no mistaking this striking, tall crop which develops brilliantly colored grain heads producing thousands of tiny seeds.
Amaranth was a major food of the Aztecs and earlier American cultures, having been domesticated thousands of years ago.

After the arrival of the Spanish Conquistadors in Mexico in the early 1500s, amaranth almost disappeared in the Americas as a crop until research began on it in the U.S. in the 1970s.
In the meantime, amaranth had spread around the world, and became established for food use of the grain or leaves in places such as Africa, India and Nepal.

In the past two decades, amaranth has begun to be grown by a much larger number of farmers around the world, in China, Russia, parts of eastern Europe, South America and is reemerging as a crop in Mexico.
The attraction of the crop to both earlier civilizations and modern consumers is the highly nutritious, golden seed.

Amaranth seeds are unusually high in protein for a non-legume, running around 14 to 16% protein.
Even better, the protein is well balanced in amino acids, and is high in lysine, an amino acid most grains are deficient in (legumes also have high lysine).

Amaranth was grown as a grain crop in the U.S. in the late 1970s.
Although grown on only a few thousand acres each year, it is a common food item in the health food section of grocery stores.

The relatively high price of amaranth, while good for farmers, is a factor limiting the extent of its current use in the food marketplace.
Still, the valuable characteristics of amaranth grain, combined with its adaptation to a wide range of growing areas, make it a very promising crop for the future.

USES and APPLICATIONS of AMARANTH:
Oil: Making up about 5% of the total fatty acids of amaranth, squalene is extracted as a vegetable-based alternative to the more expensive shark oil for use in dietary supplements and cosmetics.
All parts of Amaranth are considered edible.

Amaranth is well established as a highly nutritious and stress-tolerant crop well-suited for climate change-related stress if cultivated with agrivoltaics.
Amaranth's high oxalic content may be partially offset by its yield of calcium.

The genus, Amaranth, also contains several well-known ornamental plants such as A. caudatus and A. hypochondriacus.
Amaranth stands out for its high protein content, broad spectrum of vitamins and minerals, and gluten-free nature.
These characteristics make amaranth seeds an ideal option, especially for vegetarian, vegan, and gluten-free diets.

Additionally, amaranth boasts various health benefits, including supporting heart health, regulating digestion, and strengthening the immune system.
Amaranth is also a source of 'complex protein'.

This means Amaranth contains all the essential amino acids the body needs.
Proteins are the building blocks the body needs to build and repair cells.
Therefore, getting enough protein is an important part of a healthy diet.

Amaranth is also a good source of fiber, which helps the digestive system function properly.
Amaranth has been used historically as a food coloring agent in products such as beverages, candies, desserts, and processed foods due to its strong red coloration and stability.

Amaranth may be used in limited quantities in specific food applications under strict regulatory control.
Beyond food use, Amaranth is applied in cosmetics, pharmaceuticals, and industrial products, where it serves as a coloring agent for tablets, syrups, and topical formulations.

Amaranth is also used in laboratory staining and analytical chemistry.
The amaranth species as a group is used for a wide variety of purposes.
Although Amaranth is used exclusively for seed production in the U.S., in other regions of the world there are many other uses.

In Africa and the Caribbean, amaranth is commonly eaten as a pot herb, with individual leaves picked off the plants periodically.
Most of the amaranth in U.S. food products starts as a ground flour that is blended with wheat or other flours to make cereals, crackers, cookies, bread or other baked products.

Most commercial products use amaranth as a minor portion of the ingredients, even if the product is touted as an amaranth product, such as "amaranth" breakfast cereal, which may be only 10 to 20% amaranth.
Utilization studies have shown amaranth can often be blended at 50% or even 75% levels with other flours in baked products without affecting functional properties or taste.

Amaranth has certain seed components with potentially high value uses.
Amaranth has a relatively high fraction of squalene in its seed oil, which sells for thousands of dollars a pound; whether the squalene can be economically extracted has yet to be determined.

The anthocyanin (reddish) pigments in amaranth flours and vegetation appear to have great potential for competing with sugar beets as a source of natural, non-toxic red dyes.
Perhaps most intriguing is the microcrystalline starch in amaranth seed, which is about one-tenth the size of corn starch particles.

The small size of the starch can be of value in both food and industrial uses.
A traditional use of amaranth in Mexico and other countries is to mix popped amaranth with a sweet, sticky foodstuff, such as molasses or honey, to make a type of snack bar or snack cake (not unlike a granola bar or Rice Krispy bar).

Amaranth is sometimes used in a type of porridge, or as a condiment on other foods.
The ground flour is made into a variety of baked breads.
The seed, oil, and leaf of Amaranth are used as food.

The entire plant is used to make medicine.
Amaranth is used for ulcers, diarrhea, swelling of the mouth or throat, and high cholesterol, but there is no good scientific evidence to support these uses.

In foods, amaranth is used as a pseudocereal.
Amaranth contains chemicals that act like antioxidants.
Amaranth is characterized by a deep red to purple coloration and has historically been used as a food colorant.

Amaranth finds application in bakery products like cakes, pastries, and decorative icing to achieve stable red tones.
Amaranth is utilized in dairy-based products such as flavored yogurts and dessert creams for color enhancement.
Amaranth is used in pharmaceutical formulations, especially in syrups and coated tablets, for identification and branding purposes.

Amaranth is applied in cosmetic products such as lipsticks, blushes, and other personal care items for pigmentation.
Amaranth is also used in some veterinary and laboratory applications as a dye for tracing and analytical purposes.

Amaranth serves as a coloring agent in processed foods where uniform and stable color distribution is required.
Amaranth is sometimes used in research and industrial testing to study dye behavior in biological and chemical systems.

-Dyes use of Amaranth:
The flowers of the 'Hopi Red Dye' amaranth were used by the Hopi (a tribe in the western U.S.) as the source of a deep red dye.
A synthetic dye was named "amaranth" for its similarity in color to the natural amaranth pigments known as betalains.
This synthetic dye is also known as Red No. 2 in North America and E123 in the European Union.

-Forage Uses of Amaranth:
Little is known about the production and utilization of amaranth as a forage.
The leaves, stem and head are high in protein (15-24% on a dry matter basis).
A Minnesota study (1 year) on amaranth forage indicated a yield potential of 4-5 tons/acre dry matter, with crude protein of the whole plant at 19% (late vegetative stage) to 11-12% (maturity) on a dry basis.

A relative of grain amaranth, redroot pigweed, (Amaranthus retroflexus), has been shown to have 24% crude protein and 79% in vitro digestible dry matter.
Pigweeds are known nitrate accumulators, and amaranth responds similarly.

Vegetable amaranths, which are closely related, produced 30 to 60 tons/a of silage (80 moisture) on plots in Iowa.
In areas where corn silage yields are low due to moisture limitations, grain amaranth may become a suitable silage alternative after further research.

-Food Uses of Amaranth:
Grain amaranth has been used for food by humans in a number of ways.
The most common usage is to grind the grain into a flour for use in breads, noodles, pancakes, cereals, granola, cookies, or other flour-based products.
The grain can be popped like popcorn or flaked like oatmeal.
More than 40 products containing amaranth are currently on the market in the U.S.A.

HOW TO USE AMARANTH?
Amaranth is simple to prepare and can be used in many different dishes.
Before cooking amaranth, you can sprout it by soaking it in water and then allowing the grains to germinate for one to three days.
Sprouting makes grains easier to digest and breaks down antinutrients, which can impair mineral absorption.

To cook amaranth, combine water with amaranth in a 3:1 ratio.
Heat Amaranth until it reaches a boil, then reduce the heat and let it simmer for about 20 minutes, until the water is absorbed.

Here are a few easy ways to enjoy this nutritious grain:
*Add amaranth to smoothies to boost the fiber and protein content
*Use Amaranth in dishes in place of pasta, rice or couscous
*Mix Amaranth into soups or stews to add thickness
*Make Amaranth into a breakfast cereal by stirring in fruit, nuts or cinnamon

CHARACTERISTICS of AMARANTH:
The benefits of Amaranth include its strong tinting strength, cost-effectiveness, and high solubility in water, which makes it easy to incorporate into formulations.
Amaranth provides consistent and stable coloration under a range of processing conditions, including heat and pH variations.

CHARACTERISTICS of AMARANTH:
Amaranth is characterized by its intense coloring strength and high water solubility, making it effective for coloring aqueous systems.
Amaranth's sulfonate groups enhance solubility and allow uniform dispersion in products.
The azo bond is responsible for Amaranth's vivid coloration, while also influencing its chemical behavior and metabolism.

WHAT DISHES ARE MADE WITH AMARANTH SEEDS?
Amaranth seeds are a commonly consumed food, especially in the South American countries where it originates.
It's common to see this grain sold on the streets, popped like corn.
In regions like Nepal, India, Mexico, and Peru, it's used to prepare breakfast porridge.

Amaranth seeds are a particularly popular grain in South America.
Dulce de alegria, a beloved Mexican dish, is made by mixing puffed amaranth with honey or sugar.
Amaranth can also be used in popular foods like bread, crackers, muffins, and crepes.

The ways to prepare amaranth seeds are quite varied.
Amaranth can be added to salads or rice dishes, and it can also be used to make soup.
Preparing food with amaranth seeds is extremely easy.

They are cooked in water for 15-20 minutes, stirring constantly.
For every cup of amaranth, use 6 cups of water.
Amaranth seeds can be added to salads or other dishes.

They can also be cooked with legumes.
Bread and pastries can be made with the seeds.
They can be softened with milk and consumed for breakfast or as a snack.

Fresh leaves of this plant can also be used to make dishes cooked in olive oil.
Amaranth tea is another tea with many benefits.
It's also known as cockscomb tea.

Making it is extremely easy.
You can make amaranth tea with half a cup of amaranth herb and 5 liters of boiling water.
First, the amaranth herb is finely chopped.

This herb is added to the boiling water.
The herbs are left to steep in the water for 24 hours.

After steeping, it can be strained and consumed.
There is no problem with consuming 3 cups a day.
The sediment from the brewed tea can also be used as a skin mask.

HISTORY of AMARANTH:
Amaranth, an ancient crop originating in the Americas, can be used as a high-protein grain or as a leafy vegetable, and has potential as a forage crop.
Grain amaranth species have been important in different parts of the world and at different times for several thousand years.

The largest acreage grown was during the height of the Aztec civilization in Mexico in the 1400's.
The past two centuries grain amaranth has been grown in scattered locations, including Mexico, Central America, India, Nepal, China, and Eastern Africa.

Research on amaranth by U.S. agronomists began in the 1970's, so optimum production guidelines and uniform, adapted varieties have not yet been fully developed.
A few thousand acres of amaranth are commercially grown in the United States, and markets for that small acreage are fragile but developing each year.

Acreage has increased during the 1980s.
Growers are advised to begin with a few acres, and to have a contract or identify buyers before planting the crop.

NUTRITIONAL VALUE of AMARANTH:
One of the reasons there has been recent interest in amaranth is because of its useful nutritional qualities.
The grain has 12 to 17% protein, and is high in lysine, an essential amino acid in which cereal crops are low.
Amaranth grown at Arlington, WI in 1978 had protein levels of 16.6 to 17.5%.
The grain is high in fiber and low in saturated fats, factors which contribute to its use by the health food market.
Recent studies have linked amaranth to reduction in cholesterol in laboratory animals.

WHAT ARE THE BENEFITS OF AMARANTH SEEDS?
The primary benefit of amaranth seeds is their high protein content.
Amaranth seeds have become increasingly popular in our country over the decades.
They offer numerous benefits, particularly rich in calcium, magnesium, iron, potassium, and phosphorus.

They are also unique in being the only grain containing Vitamin C.
They contain approximately 13-14% protein.

The benefits of amaranth (cockscomb) grain, which is frequently consumed in our country today, can be summarized under the following headings:
*Amaranth seeds are high in protein, vitamins, and minerals.
*First on the list of benefits of amaranth seeds is their content of animal and plant proteins.
*Approximately 15% of the seed consists of protein, with the majority of the remainder made up of unsaturated fatty acids.
*The high protein content makes amaranth seeds particularly ideal for people with celiac disease and gluten sensitivity.
*The high protein content of amaranth seeds and dishes made with them is especially beneficial for people with gluten sensitivity.

Amaranth seeds are notable not only for their high protein content but also for their rich vitamin and mineral content.
Extremely rich in vitamins A, C, and E, amaranth seeds are used in many different dishes today.
With over 60 varieties currently available, amaranth seeds are also rich in special amino acids such as lunasin, peptide, and lysine, which help the body fight cancer.

Amaranth has the ability to lower cholesterol.
Amaranth seeds are largely composed of unsaturated fats.
This contributes to their cholesterol-lowering effect.

Scientific studies have shown that various enzymes, unsaturated fatty acids, and amino acids in the seeds have a cholesterol-lowering effect.
The healthy fats in amaranth seeds, after ingestion, help lower LDL cholesterol.
The fat content known as phytosterols plays a significant role in lowering high cholesterol.

Let's briefly mention the roles of the beneficial amino acids, fatty acids, and enzymes found in amaranth seeds.
This will make it much easier to understand which types of ailments the seed is good for.

When discussing the benefits of amaranth seeds, phytosterols, a type of beneficial fatty acid that reduces cholesterol absorption, are effective in lowering LDL cholesterol.
Also found in amaranth seeds, peptides are a compound formed from the combination of different amino acids and, due to their high collagen content, are beneficial for many problems, including premature aging.

Lunasin, which is also found in high concentrations in amaranth seeds, is a unique substance specific to amaranth grain and consists of a combination of 43 amino acids.
In summary, amaranth seeds, rich in beneficial fatty acids and amino acids, are one of the beneficial and oily seeds, and their consumption can reduce the risk of serious diseases such as cancer, diabetes, high cholesterol, and heart attack.

"Which Healthy Snacks Can We Eat?"
Amaranth is ideal for people with celiac disease.
Amaranth seeds are ideal for people with celiac disease, and especially those with gluten sensitivity.
Rich in protein and beneficial fats, amaranth seeds, with their rich vitamin and mineral content, allow celiac patients to consume vitamins and minerals that cannot be obtained from wheat flour and other grains.

So, what is celiac disease?
Why do some people have gluten sensitivity?
Under the heading "Benefits of Amaranth Seeds," we have tried to explain the beneficial vitamins, minerals, and components found in the seeds.

In recent years, the importance of various oilseeds, such as amaranth seeds, has increased significantly, especially for people with celiac disease.
Celiac patients have an allergic reaction to gluten, a substance found in wheat flour that gives dough its sticky properties.

Gluten is a sticky substance and therefore relatively difficult to digest.
This situation has led not only celiac patients but also people with gluten sensitivity to turn to oily and nutritious seeds with high nutritional value.

Amaranth seeds are gluten-free, an oilseed, and high in protein.
Therefore, dishes made with amaranth seeds are often recommended for those trying to lose weight or those with diabetes.
This oilseed is also extremely rich in Vitamin K and is particularly recommended for people with weak bones.

SO, WHAT IS AMARANTH AND WHAT ARE ITS BENEFITS?
Amaranth is one of the oldest agricultural products in the world.
Amaranth was first cultivated 8,000 years ago in South America, in a region stretching from Mexico to Peru.
Amaranth seeds, which can be red, golden, or green, are considered one of the most nutritious grains available.
They contain more protein than grains and legumes and are also rich in dietary fiber, magnesium, iron, phosphorus, potassium, and especially calcium.

WHAT ARE THE BENEFITS OF AMARANTH?
Amaranth seeds come with a broad nutritional profile and a high fiber content.
They may also help support heart health because they contain high amounts of fiber, protein, and healthy fats.
One study found that consuming amaranth may help lower bad LDL cholesterol levels and raise good HDL cholesterol levels.
Amaranth is also rich in antioxidants.

Antioxidants are compounds that help reduce oxidative stress in the body, which can help prevent a number of chronic diseases.
Additionally, a type of fiber called pectin, found in amaranth seeds and leaves, can help regulate the digestive system.
Like many other grains and legumes, amaranth contains a number of essential minerals such as iron, calcium, phosphorus, magnesium, and potassium.
These minerals support bone health, energy production, nerve function, and overall cellular health.

GROWTH HABITS of AMARANTH:
The two species of grain amaranth commonly grown in the U.S. are Amaranthus cruentus and Amaranthus hypochondriacus.
Grain amaranths are related to redroot pigweed, but are different species with different characteristics and have not become weeds in fields where they have been grown.
The grain amaranths have large colorful seed heads and can produce over 1000 pounds of grain per acre in the upper Midwest, though a portion of this grain yield may be lost in harvesting.

Grain amaranth plants are about five to seven feet tall when mature, and are dicots (broadleaf) plants with thick, tough stems similar to sunflower.
The tiny, lens-shaped seeds are one millimeter in diameter and usually white to cream-colored, while the seeds of the pigweed are dark-colored and lighter in weight.

PLANT DESCRIPTION of AMARANTH:
Grain amaranths are very diverse and actually represent three distinct plant species: Amaranthus hypochondriacus is the type most grown in the U.S., with some A. cruentus having being grown.
A. caudatus is the third type of grain species.
There are over 50 species in the Amaranthus genus, with several of them being weeds in the continental U.S., a few being ornamentals, and some having forage use potential.

Grain amaranths can vary from 2 to 8 feet tall, but the most commonly grown variety, Plainsman, is usually 5 to 6 feet tall in Missouri.
Plainsman has a single unbranched stem, with a large mass of tiny maroon flowers clustered in an inflorescence at the top of the plant.
Grain heads of Plainsman can range from 4 to 12 inches long, and from 2 to 8 inches wide.
Seeds are small, about 1/25 inch.

Grain amaranths vary in flower, leaf, and stem color, but maroon or crimson coloring is common in all three plant parts.
Some varieties have green flowers, and some are more golden.
Some of the deep crimson varieties can be very striking when in full bloom.
A few small clusters of flowers may occur at the first few leaf axils below the head.

While amaranth is regarded to be drought tolerant, the mechanism of its drought tolerance is not well understood.
One trait that helps it in extremely dry conditions is an ability to wilt temporarily, then bounce back after a rainfall occurs.

AMARANTH: AN ANCIENT GRAIN WITH IMPRESSIVE HEALTH BENEFITS
Amaranth has many micronutrients and anti-inflammatory properties.
Amaranth may help lower cholesterol, aid weight loss, and is gluten-free.
It’s easy to make and great in any dish.

Although amaranth has only recently gained popularity as a health food, this ancient grain has been a dietary staple in certain parts of the world for millennia.
Amaranth has an impressive nutrient profile and been associated with a number of impressive health benefits.

Amaranth is a group of more than 60 different species of grains that have been cultivated for about 8,000 years.
These grains were once considered a staple food in the Inca, Maya and Aztec civilizations.

Amaranth is classified as a pseudocereal, meaning that it’s not technically a cereal grain like wheat or oats, but it shares a comparable set of nutrients and is used in similar ways.
Amaranth's earthy, nutty flavor works well in a variety of dishes.
Besides being incredibly versatile, this nutritious grain, Amaranth, is naturally gluten-free and rich in protein, fiber, micronutrients and antioxidants.

Amaranth Is Highly Nutritious
This ancient grain, Amaranth, is rich in fiber and protein, as well as many important micronutrients.
In particular, amaranth is a good source of manganese, magnesium, phosphorus and iron.

One cup (246 grams) of cooked amaranth contains the following nutrients:
Calories: 251
Protein: 9.3 grams
Carbs: 46 grams
Fat: 5.2 grams
Manganese: 105% of the RDI
Magnesium: 40% of the RDI
Phosphorus: 36% of the RDI
Iron: 29% of the RDI
Selenium: 19% of the RDI
Copper: 18% of the RDI

Amaranth is packed with manganese, exceeding your daily nutrient needs in just one serving.
Manganese is especially important for brain function and believed to protect against certain neurological conditions.

Amaranth’s also rich in magnesium, an essential nutrient involved in nearly 300 reactions in the body, including DNA synthesis and muscle contraction.
What’s more, amaranth is high in phosphorus, a mineral that is important for bone health.
Amaranth’s also rich in iron, which helps your body produce blood

AMARANTH IS NATURALLY GLUTEN-FREE:
Gluten is a type of protein that is found in grains such as wheat, barley, spelt and rye.
For those with celiac disease, eating gluten triggers an immune response in the body, causing damage and inflammation in the digestive tract.
Those with gluten sensitivity may also experience negative symptoms, including diarrhea, bloating and gas.
While many of the most commonly consumed grains contain gluten, amaranth is naturally gluten-free and can be enjoyed by those on a gluten-free diet.
Other naturally gluten-free grains include sorghum, quinoa, millet, oats, buckwheat and brown rice.

HEALTH BENEFITS of AMARANTH:
***Amaranth Contains Antioxidants
Antioxidants are naturally occurring compounds that help protect against harmful free radicals in the body.
Free radicals can cause damage to cells and contribute to the development of chronic disease.

Amaranth is a good source of health-promoting antioxidants.
One review reported that amaranth is especially high in phenolic acids, which are plant compounds that act as antioxidants.

These include gallic acid, p-hydroxybenzoic acid and vanillic acid, all of which may help protect against diseases like heart disease and cancer.
Antioxidant content is highest in raw amaranth, and studies have found that soaking and processing it may decrease its antioxidant activity.
Further studies are needed to determine how the antioxidants in amaranth may impact humans.

***Eating Amaranth Could Reduce Inflammation
Inflammation is a normal immune response designed to protect the body against injury and infection.
However, chronic inflammation can contribute to chronic disease and has been associated with conditions like cancer, diabetes and autoimmune disorders.

Several studies have found that amaranth could have an anti-inflammatory effect in the body.
In one test-tube study, amaranth was found to reduce several markers of inflammation.
However, more research is needed to measure the potential anti-inflammatory effects of amaranth in humans.

***Amaranth May Lower Cholesterol Levels
Cholesterol is a fat-like substance found throughout the body.
Too much cholesterol can build up in the blood and cause arteries to narrow.
Interestingly, some animal studies have found that amaranth may have cholesterol-lowering properties.

One study in hamsters showed that amaranth oil decreased total and “bad” LDL cholesterol by 15% and 22%, respectively.
Furthermore, amaranth grain reduced “bad” LDL cholesterol while increasing “good” HDL cholesterol.

Additionally, a study in chickens reported that a diet containing amaranth decreased total cholesterol by up to 30% and “bad” LDL cholesterol by up to 70%.
Despite these promising results, additional research is needed to understand how amaranth may affect cholesterol levels in humans.

***Amaranth Could Aid Weight Loss
If you’re looking to shed a few extra pounds, you may want to consider adding amaranth to your diet.
Amaranth is high in protein and fiber, both of which can aid your weight loss efforts.
In one small study, a high-protein breakfast was found to decrease levels of ghrelin, the hormone that stimulates hunger.

Another study in 19 people showed that a high-protein diet was associated with a reduction in appetite and calorie intake.
Meanwhile, the fiber in amaranth may move slowly through the gastrointestinal tract undigested, helping promote feelings of fullness.

One study followed 252 women for 20 months and found that increased fiber intake was associated with a lower risk of gaining weight and body fat.
Still, further research is needed to look at the effects of amaranth on weight loss.
To maximize weight loss, be sure to pair amaranth with an overall healthy diet and active lifestyle.

WHAT IS THE NUTRITIONAL VALUE OF AMARANTH SEEDS?
Amaranth seeds are quite rich in nutritional value.
100 grams of amaranth seeds contain approximately 371 calories, 13.56 grams of protein, 7.02 grams of fat, and 65.25 grams of carbohydrates.
Additionally, the same amount contains 7.6 grams of fiber and 4.2 grams of sugar.
In terms of minerals, amaranth seeds contain calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.

Amaranth seeds, particularly superior to many other grains in terms of protein content, are rich in proteins that act as building blocks in the body and contribute to healthy muscles, skin, hair, and nails.
Their high fiber content also promotes proper digestive function and promotes satiety.
Furthermore, the antioxidants found in amaranth seeds fight free radicals and reduce oxidative stress in the body.

HOW TO USE AMARANTH?
Amaranth seeds and leaves can be used in many different recipes.
Firstly, you can use amaranth seeds as a substitute for rice, quinoa, or other grains.
Cooking time typically takes about 20 minutes, and you'll end up with a soft, creamy texture with a slight 'bite'.
You can also use amaranth seeds by adding them to soups or pilaf.

In addition, amaranth leaves can be used as a substitute for vegetables like spinach or cabbage.
These leaves can be used raw in a salad or cooked.
Amaranth flowers are also commonly edible and can be used in various recipes.
However, when consuming amaranth, especially amaranth seeds, it is important to consider their high calorie content.
Therefore, portion control is crucial.

HOW TO CONSUME AMARANTH?
Amaranth is a versatile plant whose seeds, leaves, and flowers can all be consumed.
The seeds are often eaten boiled or popped.
When boiled, these seeds form a texture and are often used as a breakfast substitute for oatmeal or other cereals.
They can also be popped like popcorn, eaten as a snack, or as a cereal substitute.
Amaranth's leaves are often added to dishes, like spinach or other leafy green vegetables.
They can be used raw in salads or cooked in soups, stir-fries, and stews.

HOW TO BREW AMARANTH TEA?
Amaranth tea is typically brewed from either the seeds or the leaves.
To make tea from the seeds, you need to grind the seeds and add them to hot water.
To make tea from the leaves, add fresh or dried leaves to a cup of boiling water and let it steep for 10-15 minutes.
This tea can be consumed several times a day for its health benefits.

NUTRITION of AMARANTH:
Uncooked amaranth grain by weight is 11% water, 65% carbohydrates (including 7% dietary fiber), 14% protein, and 7% fat.
A 100-gram (3+1⁄2-ounce) reference serving of uncooked amaranth grain provides 1,550 kilojoules (371 kilocalories) of food energy, and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, pantothenic acid, vitamin B6, folate, and several dietary minerals.

Uncooked amaranth is particularly rich in manganese (159% DV), phosphorus (80% DV), magnesium (70% DV), iron (59% DV), and selenium (34% DV).
Amaranth has a high oxalate content.
Cooking leads to an apparent substantial decrease in nutritional value, though this is mainly due to an increase in water content to 75% by weight.

Raw and cooked amaranth leaves are a rich source of vitamin A, vitamin C, calcium, and manganese, with moderate levels of folate, iron, magnesium, and potassium.
Amaranth does not contain gluten.

SEED of AMARANTH:
Interest in amaranth seeds (especially A. cruentus and A. hypochondriacus) revived in the 1970s during the health movement.
Amaranth was recovered in Mexico from wild varieties.
Amaranth and its relative quinoa are considered pseudocereals because of their similarities to cereals in flavor and cooking.
The grain can be ground into a flour for use like other grain flours.
Amaranth can be popped like popcorn or flaked like oatmeal.

LEAVES, ROOTS, AND STEMS of AMARANTH:
Amaranth species are cultivated and consumed as a leaf vegetable in many parts of the world.
In Brazil, green amaranth is often consumed with rice and beans.
In the Caribbean, the leaves are sautéed or used in a soup called Callaloo, which is also the local name for the amaranth plant.
In Greece, A. blitum is boiled and served like a salad.

Four Amaranthus species are documented as cultivated vegetables in eastern Asia: A. cruentus, A. blitum, A. dubius, and A. tricolor.
In India, the greens can be prepared as curry, stir fry, saag, and thoran.
In China, the leaves and stems are used as a stir-fry vegetable or in soups.

In Vietnam, it is used to make soup, mostly popularly A. tricolor and A. viridis.
A traditional food plant in Africa, amaranth has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care.

TAXONOMY of AMARANTH:
Amaranthus shows a wide variety of morphological diversity among and even within certain species.
Amaranthus is part of the Amaranthaceae that is part of the larger grouping of the Carophyllales.

Although the family (Amaranthaceae) is distinctive, the genus has few distinguishing characters among the 75 species present across six continents.
This complicates taxonomy and Amaranthus has generally been considered among systematists as a "difficult" genus and to hybridize often.

In 1955, Sauer classified the genus into two subgenera, differentiating only between monoecious and dioecious species: Acnida (L.) Aellen ex K.R. Robertson and Amaranthus.
Although this classification was widely accepted, further infrageneric classification was (and still is) needed to differentiate this widely diverse group.

Mosyakin and Robertson 1996 later divided into three subgenera: Acnida, Amaranthus, and Albersia.
The support for the addition of the subdivision Albersia because of its indehiscent fruits coupled with three elliptic to linear tepals to be exclusive characters to members of this subgenus.

The classification of these groups are further supported with a combination of floral characters, reproductive strategies, geographic distribution, and molecular evidence.
The phylogenies of Amaranthus using maximum parsimony and Bayesian analysis of nuclear and chloroplast genes suggest five groups within the genus: Dioecious/Pumilus clade; Hybridus clade; Galapagos (three clades); Eurasian + South African + Australian (ESA) clade; ESA + South American clade (with South American samples forming an evolutionary grade).

Amaranthus includes three recognised subgenera and 75 species, although species numbers are questionable due to hybridisation and species concepts.
Infrageneric classification focuses on inflorescence, flower characters and whether a species is monoecious/dioecious, as in the Sauer (1955) suggested classification.

Bracteole morphology present on the stem is used for taxonomic classification of Amaranth.
Wild species have longer bracteoles compared to cultivated species.

A modified infrageneric classification of Amaranthus includes three subgenera: Acnida, Amaranthus, and Albersia, with the taxonomy further differentiated by sections within each of the subgenera.
According to one source, 10 species are dioecious and native to North America, while the rest are monoecious and cosmopolitan.

There is near certainty that A. hypochondriacus is the common ancestor to the cultivated grain species, but their later domestication remains unclear.
There has been opposing hypotheses of a single as opposed to multiple domestication events of the three grain species.

There is evidence of phylogenetic and geographical support for clear groupings that indicate separate domestication events in South America and Central America.
A. hybridus may derive from South America, whereas A. caudatus, A. hypochondriacus, and A. quentiensis are native to Central America and elsewhere in North America

NAMES AND ETYMOLOGY of AMARANTH:
The word amaranth derives from Ancient Greek ἀμάραντος (amárantos), meaning 'unfading', a name used across cultures.
Its development is associated with the Greek word for 'flower', ἄνθος (ánthos), giving rise to the idea of the 'unfading flower'.
Amarant is an archaic variant of the name.

The botanical name Amaranthus likewise comes from the Ancient Greek ἀμάραντος.
The noun is formed from the privative prefix ἀ- (a-), meaning 'without', and the verb μαραίνω (maraínō), meaning 'to consume' or 'to exhaust'.
Classical references to the plant appear in the works of Dioscorides.

The name amaranth was first applied in Europe to the related genus Celosia.
At the time, plants of the genus Amaranthus were not yet known in Europe.
Amaranthus and Celosia share long-lasting dried flowers, which contributed to the transfer of the name.

The Latin form amaranthus, which includes the letter h, arose from an erroneous association with the Greek word ἄνθος (anthos), meaning 'flower'.
This element appears in the names of many plants, such as Agapanthus, and influenced later botanical spelling.

In the languages of Indigenous peoples who cultivated amaranth in the Americas since ancient times, the plant is known by a variety of names.
In Nahuatl, it is called huauhtli.

In Quechua, it is known as kiwicha and ataĉo.
In Maya, it is called tez or xtes.
Additional names include ahparie in the Purépecha language, wa've in Huichol, and guegui in the Tarahumara.

NUTRITION of AMARANTH:
Amaranth boasts an impressive nutrient resume, and like other pseudocereals, is a protein powerhouse.
Amaranth is a complete protein, containing all nine essential amino acids, and at 14% protein, it contains close to double the amount found in rice and corn.

In fact, researchers in Guatemala found it to be one of the most nutritious plant-based proteins.
The beneﬁts of amaranth’s protein do not stop there – amaranth also contains lunasin, a peptide believed to have anti-inﬂammatory and cancer-preventive beneﬁts.
If you have celiac disease, remember amaranth is one of many great gluten free grain options!

Each whole grain oﬀers a diﬀerent mix of nutrients.
Whole grain amaranth provides a good source (greater than or equal to 10% of the recommended daily value) of protein, ﬁber, iron, selenium and the B vitamin, pyridoxine (B6).
Amaranth is also an excellent source (greater than or equal to 20% of the recommended daily value) of magnesium and phosphorus, and contains at least half of the recommended daily value of manganese, which helps metabolize protein and other macronutrients.

AMARANTH, LETS EAT!
Amaranth in its intact form can be stored in the pantry for 4 months and in the freezer for 8.
Whole amaranth ﬂour can be kept in the pantry for 2 months and in the freezer for up to 4 months.

To cook amaranth, combine one cup of dried grain with 2 cups of liquid.
Bring to a boil then simmer for 15 to 20 minutes yielding 2.5 cups of cooked grain.

Amaranth with Peppers and Cabbage
Amaranth is great in porridge or polenta style recipes.
Amaranth can also be popped like popcorn!

Amaranth has a peppery taste with a pleasantly sweet, grassy aroma.
Amaranth pairs well with squash, corn, sesame, cinnamon, vanilla, and chocolate.

WHAT ARE AMARANTH'S BENEFITS?
Amaranth is a food that has attracted attention due to its many benefits.
Amaranth stands out as a tall plant with broad leaves in bright purple or red colors.
The name comes from the Greek word "Amaranthos," meaning "unfading" or "never wilting."

Amaranth retains its vibrant appearance even after drying following harvesting.
Amaranth is a very easy grain to cultivate.
Amaranth is not actually a true grain; it is categorized as such because its nutritional profile resembles grains.

Today, the production of genetically modified (transgenic) industrial seeds and grains has made various plant seeds, especially amaranth, more popular.
Amaranth, like quinoa or chia seeds, is one of the edible natural grains whose popularity is increasing.

Although its origins are in Mexico, amaranth is widely produced in countries like China and India because it is a drought-resistant grain.
What is amaranth, produced in Yozgat Province in Turkey? What are its benefits?
We have tried to answer these questions for you.

WHAT ARE AMARANTH SEEDS?
Amaranth seeds come from a plant with a colorful history, originating from Mexico.
In the Peruvian region, amaranth is considered a native plant.
During the Aztec era, it was an important food source.

Annual amaranth expenditures to the Aztec Emperor were equal to the maize taxes.
The Aztecs didn't just cultivate this plant for food; amaranth was also used in religious ceremonies and rituals.
Amaranth seeds were considered sacred by ancient civilizations due to their unique properties.

Like cocoa beans and honey, amaranth was sacred to the Aztecs.
In many Aztec ceremonies, honey and amaranth were combined to form a divine figure.
The amaranth plant has the characteristic of never wilting.

While this plant spread throughout the world, it became an important food source in regions such as India, Africa, and Nepal.
Another important benefit of amaranth seeds and grains is their resistance to winter and especially cold.
Therefore, in order to prevent the threat of famine and hunger in the world, amaranth cultivation is widespread, particularly in China and India.

Amaranth seeds stand out for their ease of cultivation.
Another important feature is that amaranth requires very little water to grow.
Perhaps for this reason, as a precaution against the threat of drought, amaranth cultivation is extremely important, especially for various countries with very high populations.

These countries include those where access to water, which is crucial for agriculture, is difficult.
Today, Amaranth is produced in many areas such as China, Thailand, Nigeria, Russia, Mexico, and South America.
Very little water is used in the development of this plant.
Therefore, Amaranth can be easily grown in places with limited water resources, such as the Sahara Desert and Africa.

DISTRIBUTION AND HABITAT of AMARANTH:
The genus most likely originated in Central America.
The native range of the genus is cosmopolitan in tropical regions.
Amaranth is found in elevations ranging from lowlands to mountain ranges such as the Himalayas.

ECOLOGY of AMARANTH:
Amaranth weed species have an extended period of germination, rapid growth, and high rates of seed production.
Farmers have considered them problematic since the mid-1990s, partially due to the reduction in tillage and herbicide use, as well as the evolution of herbicide resistance in several species.

In the United States and Canada, nine species of Amaranthus are considered invasive and noxious weeds: A. albus, A. blitoides, A. hybridus, A. palmeri, A. powellii, A. retroflexus, A. spinosus, A. tuberculatus, and A. viridis.
A new herbicide-resistant strain of A. palmeri has appeared; it is glyphosate-resistant and so cannot be killed by herbicides using the chemical.

Also, this plant can survive in tough conditions.
A. palmeri (Palmer amaranth) causes the greatest reduction in soybean yields and has the potential to reduce yields by 17–68% in field experiments.

According to one source, A. palmeri is among the "top five most troublesome weeds" in the southeast of the U.S. and has already evolved resistances to dinitroaniline herbicides and acetolactate synthase inhibitors.
This makes the proper identification of Amaranthus species at the seedling stage essential for agriculturalists.

Proper weed control needs to be applied before the species successfully colonizes in the crop field and causes significant yield reductions.
An evolutionary lineage of around 90 species within the genus has acquired the C4 carbon fixation pathway, which increases their photosynthetic efficiency.
This probably occurred in the Miocene.

Amaranths are recorded as food plants for some Lepidoptera (butterfly and moth) species including the nutmeg moth and various case-bearer moths of the genus Coleophora: C. amaranthella, C. enchorda (feeds exclusively on Amaranthus), C. immortalis (feeds exclusively on Amaranthus), C. lineapulvella, and C. versurella (recorded on A. spinosus).

CONSERVATIONof AMARANTH:
Amaranthus pumilus (seabeach amaranth) has been listed as an endangered species in the U.S. since 1993.

CULTIVATION of AMARANTH:
Amaranth grain has been found in Antofagasta de la Sierra Department, Catamarca, in the southern Puna desert of northern Argentina dating from 4,500 years ago, with evidence suggesting earlier use.
Archeological digs unearthed A. cruentus seeds in a cave in Tehuacán, Mexico that dated to 6,000 years before present, while other digs in the same caves found A. hypochondriacus seeds dating to 1,500 years before present.

Ancient amaranth grains still used include A. caudatus, A. cruentus, and A. hypochondriacus.
Evidence from single-nucleotide polymorphisms and chromosome structure supports A. hypochondriacus as the common ancestor of the three grain species.

In pre-Hispanic times, amaranth was cultivated by the Aztec and their tributary communities in a quantity very similar to maize.
Known to the Aztecs as huāuhtli, amaranth is thought to have represented up to 80% of their energy consumption before the Spanish conquest.

Amaranth has been proposed as an inexpensive native crop that could be cultivated by indigenous people in rural areas for several reasons:
*A small amount of seed plants a large area (seeding rate 1 kg/ha).
*Yields are high compared to the seeding rate: 1,000 kg or more per hectare.
*Amaranth is easily harvested and easily processed, post harvest, as there are no hulls to remove.
*Amaranth's seeds are a source of protein.
*Amaranth has rich content of the dietary minerals, calcium, magnesium, phosphorus, and potassium.
*In cooked and edible forms, amaranth retains adequate content of several dietary minerals.
*Amaranth grows fast and, in three cultivated species, the large seedheads can weigh up to 1 kg and contain a half-million small seeds.

In the U.S., the amaranth crop is mostly used for seed production.
Most amaranth in American food products starts as a ground flour, blended with wheat or other flours to create cereals, crackers, cookies, bread or other baked products.

Despite utilization studies showing that amaranth can be blended with other flours at levels above 50% without affecting functional properties or taste, most commercial products use amaranth only as a minor portion of their ingredients despite them being marketed as "amaranth" products

IN CULTURE, AMARANTH:
Amaranth's cosmopolitan distribution has led some to cite it as supporting pre-Columbian contact between Old and New World human cultures.
The earliest archeological evidence for amaranth in the Old World is in Narhan, India, dated to 1000–800 BCE.
In the 16th century, Dominican friar Diego Durán described the festivities for the Aztec god Huitzilopochtli.

The Aztec month of Panquetzaliztli (7 December to 26 December) was dedicated to Huitzilopochtli.
People decorated their homes and trees with paper flags; ritual races, processions, dances, songs, prayers, and finally human sacrifices were held.

This was one of the more important Aztec festivals, and the people prepared for the whole month.
They fasted or ate very little; a statue of the god was made out of amaranth seeds and honey, and at the end of the month, it was cut into small pieces so everybody could eat a piece of the god.

After the Spanish conquest, cultivation of amaranth was outlawed, while some of the festivities were subsumed into the Christmas celebration.
Another important use of amaranth throughout Mesoamerica was in ritual drinks and foods.
To this day, amaranth grains are toasted much like popcorn and mixed with honey, molasses, or chocolate to make a treat called alegría, meaning "joy" in Spanish.

Amaranth is associated with longevity and, poetically, with death and immortality.
The immortality symbolism is linked to the persistence of its calyx, which does not readily wither; for this reason, some species of amaranth are used in dry bouquets.
Amaranth garlands were used in the mourning of Achilles.

John Milton's Paradise Lost portrays a showy amaranth in the Garden of Eden, "remov'd from Heav'n" when it blossoms because the flowers "shade the fountain of life".
He describes amaranth as "immortal" in reference to the flowers that generally do not wither and retain bright reddish tones of color, even when deceased.

AMARANTH
The genus Amaranthus contains upwards of 70 species of plants and can be found on every continent, though most species are considered weeds.
Only a dozen or so of the Amaranthus species have been cultivated by humans, selected either for their seed head or large leafy greens.
Three species have been domesticated for their large seed heads: A. cruentus and A. hypochondriacus are indigenous to Mexico and Central America, and A. caudatus is indigenous to the South American Andes.

Leafy species such as A. blitum, A. spinosous, and A. tricolor are grown for their broad leaves and consumed as a nutritious vegetable in China, Southeast Asia, Southern India, West Africa and Caribbean basin.
With striking stalks, broad leaves and impressively bright purple, red, or gold ﬂowers, amaranth is also often grown for ornamental purposes.
Click here to “meet” amaranth in its various forms.

FIELD OF AMARANTH:
The three species of amaranth cultivated for their grain production – A. cruentus, A. hypochondriacus, and A. caudatus – are not true cereal grains.
Amaranth is one of the six pseudocereals that are considered whole grains despite not being part of the Poaceae cereal family.
Though botanically distinct, pseudocereals are generally treated as cereal grains because they are so similar nutritionally and are used culinarily like other cereal grains.

Amaranth is a stately, impressive plant and can reach up to 9 feet in height.
Its grain heads are just as impressive, and capable of producing large yields similar to that of corn despite the tiny size of the amaranth seeds themselves, which are only about a millimeter in diameter.

Amaranth is a C4 plant and therefore eﬃcient at ﬁxing carbon in high-temperature and low-moisture environments allowing it to adapt to a wide range of growing conditions and do well in a variety of elevations.
This resilience has renewed scientiﬁc interest in this marginal crop as the earth warms and the population continues to grow.

Amaranth produces both light and dark seeds, though the light-colored grains are selected for sowing most often due to their ﬂavor and popping capabilities – a favored mode of preparation.
If left to its own devices, as when grown as ornamentals or for dye, the dark seed form will gradually become predominant.

HISTORY of AMARANTH:
Amaranth seeds have been found at mid Holocene era archaeological sites in northern Argentina, dating back 8,000 to 7,000 years ago.
The archeological record indicates that A. cruentas is the original cultivar, domesticated close to 6000 years ago.
Examples of the pale form of A cruentas have been found in the caves at Tehuacan Puebla in Mexico, an early agricultural site, dating from around 4000 BC.

It is believed the seeds migrated to Tehuacan from their original domestication point elsewhere.
Though hard to track the exact beginnings of amaranth cultivation, its inﬂuence in pre-European Central and South America is abundantly clear.

Historic records document amaranth across regions of Central America, and into the southwestern part of North America.
Amaranth has been found in Ozark rock shelters dated from 1100 AD, and colonial explorers from the mid-19th century documented obtaining amaranth seeds from the indigenous tribes along the Colorado River in what is now Arizona and Utah.

The most robust record of amaranth comes from the Aztec empire, which dominated central Mexico in the 15th and 16th centuries AD.
Amaranth was one of the three major crops collected, along with maize and beans, as tribute from the 17 provinces that made up the Empire.

The historical records show that much of the amaranth collected was used for ceremonial purposes, unlike maize and beans which were largely collected for consumption.
An oft noted ceremony is one honoring the god of war — Huitzlipochtli.

The deity’s image was created from a combination of amaranth grains and honey, and after much celebration culminating in human sacriﬁce the image of the god was broken into pieces and distributed to the people to eat.
Sweet snacks made from popped amaranth mixed with a binding agent such as honey are still a popular way of consuming amaranth in Central and South America today.

Amaranth is also very present to the archeological and historic record in Southeast Asia and China.
Amaranth seeds found in Uttar Pradesh date back to 1000 BC.
Consensus has not been reached whether amaranth has two distinct origins – in Asia and the Americas – or if all amaranth originates from the Americas.

Studies show that Asian examples of amaranth mirror the American, or ‘new world’, species extraordinarily closely.
This, coupled with the lack of variety in early examples of Asian amaranth compared to the diverse range of amaranth in the Americas has led many to believe all amaranth originated from the New World.

Bolstering this belief is the changing opinion of historians and archaeologists when considering the possibility of trans- or peri-oceanic sea voyages in the pre-Columbian age.
In fact, the presence of amaranth in ancient Southern India and China is used as evidence supporting the growing opinion that transoceanic trading routes in pre-Columbian times is not as far-fetched an idea as many, perhaps somewhat politically, believed in the early- and mid-20th century.

With the invasion of Central and South America by the Spanish in the 16th century, the production of grain amaranth dwindled in the Americas.
It never quite took root as a grain cultivar in Europe, though it spread quickly through Africa where, much like in parts of Asia and the
Caribbean, it remains a popular leafy green to this day.
As it did with many ancient grains, the American health movement of the 1970s brought renewed attention to the crop, and the market for amaranth continues to grow, especially in light of renewed interest in plant-based diets and sustainable agriculture.

Amaranth’s use in food products is varied.
Amaranth is used in its intact form, as a ﬂour, and increasingly as a puﬀed or popped component of cereals and granola bars.

Amaranth’s high nutrient content, drought tolerance and extremely low water requirements has sparked more research into breeding and growing the crop, as farmers facing the challenges of climate change have begun seeking crops that are more resilient and adaptable.

HOW TO GROW GRAIN AMARANTH:
Despite its small seed, amaranth can be grown with conventional grain crop equipment.
Amaranth is a crop adapted to a variety of soil types, but will do best on fertile, well-drained soils.
Production practices, in terms of time of planting and harvest, and level of inputs, are similar to sorghum.

Amaranth can work well as a double crop after wheat or canola in southeastern Missouri.
Double crop trials in central Missouri showed that amaranth planted after winter wheat or canola would reach maturity in time, but yields were about half to two-thirds that of amaranth planted earlier.
Amaranth should be placed into at least a two year rotation with another crop; it works well in rotation with corn and soybeans.

VARIETIES AND SEED SELECTION of AMARANTH:
The improved varieties of grain amaranth used in the U.S. was developed at the Rodale Research Center in Kutztown, Pennsylvania.
Initially, many farmers grew one of the shorter, earliest maturing Rodale lines, called K432.

PLANTING of AMARANTH:
The small seeds of amaranth produce seedlings that are tiny and somewhat fragile in comparison to crops such as corn, wheat and soybeans.
Amaranth seedlings can easily be blocked from emergence by a thin crust on the soil formed after a rain.
Selecting soils that are lower in clay, and managing the seedbed to minimize chance of crusting, can help insure getting good stands.

On the positive side, planting just 2 pounds of seed per acre, the recommended rate, produces so many seedlings, that a large number can be lost with plenty left over for an adequate stand.
Amaranth is somewhat unique in the wide range of seeding rates it can be planted at without impacting yields.
Field studies in Missouri showed that amaranth yields were fairly constant across a range of 1/4 to 4 pounds of planted seed per acre.

Amaranth can also be planted over a fairly wide range of planting dates in Missouri.
The optimum time is early June, but Amaranth can be planted with little yield difference from the second week in May until mid-June.

After mid-June, yields start to drop off.
When planted early, amaranth will start flowering after it has accumulated enough growth and heat units; when planted later, flowering is triggered by photoperiod (day length).

Amaranth should be planted about 1/2 inch deep.
Row widths of 30 inches have been the standard with amaranth trials in Missouri.
The crop shades the ground well at this row spacing, and the wide rows allow a row crop cultivator to be used for weed control.

This is important given the lack of labeled herbicides for amaranth.
A Missouri study comparing 7.5, 15 and 30 inch row spacings found that the wider rows also gave the highest yields.
Amaranth plants seem to compete excessively with each other when planted in the narrower spacings, leading to shorter, less vigorous plants and smaller grain heads.

A variety of planters have been successfully used with amaranth.
Some farmers with row crop planters will put the amaranth into the insecticide box rather than the main seed box, running a tube down between the double disk openers to deliver the seed.

Grain drills have been used by stopping the appropriate number of seed holes to get the desired row width.
Vegetable planters can be used with a celery plate.

Sometimes it is helpful to leave the soil a little loose over the amaranth seed, to help prevent crusting problems.
No-till planting has been done in Missouri test plots, but insects eating seedlings were a problem; an organic insecticide should be at hand to spray if control is needed during no-till establishment.

FERTILITY of AMARANTH:
Amaranth does not have a high nitrogen demand like corn, but yields are responsive to good nitrogen fertility.
If fertilizer nitrogen is used, rates should be moderate, around 40 to 80 pounds per acre, with the lower figure used following soybeans or other legumes.
Using a leguminous cover crop such as hairy vetch or one of the clovers can provide adequate organic nitrogen for amaranth, or animal manure can be used.

Amaranth can be planted late enough that legume covers can even be spring planted around April 1, allowing them to grow 8-10 weeks before killing them.
To get full benefit from the nitrogen in the residue of a cover crop, it is best to incorporate it into the soil prior to planting the amaranth.

Phosphorous and potassium can be applied at soil test recommended levels for sorghum; some soils may not need P or K prior to amaranth planting.
Amaranth response to pH has not been studied, but it seems to tolerate pH levels down to at least 5.6.

PEST MANAGEMENT of AMARANTH:
WEEDS
No herbicides are labeled for amaranth.
Although cover crops and no-till planting can help prevent weed seeds from starting, amaranth seedlings grow slowly the first few weeks and are easily overtaken by early weeds.
Therefore, the recommended approach is to plan on using a row crop cultivator for weed control, even if the crop is no-till planted into residue.

Multiple passes of preplant tillage, one to sprout the weeds, and another a week or so later to kill the weed sprouts, is recommended.
Ridge till is an effective conservation tillage approach that can work well with amaranth.
Once amaranth gets to be 6 to 10 inches tall, it will begin growing rapidly, and can shade out and outcompete late emerging weeds.

INSECTS
A lot of insects like chewing on amaranth, but amaranth can tolerate a substantial amount of leaf feeding without having yield loss.
Blister beetles and alfalfa webworm are the only two leaf feeders that have caused economic yield loss in Missouri so far, and may need to be treated if occurring in more than isolated patches.
There are no synthetic insecticides labeled for amaranth, but various organic insecticides can be used, including certain pyrethrin and Bt products.

Tarnished plant bug (Lygus) is often the worst insect pest on amaranth, but pyrethrins can help control it.
This brown, lady-bug sized sucking insect routinely shows up in amaranth grain heads, attacking flowers and seeds.
Its damage is not always readily apparent, but it can cause substantial yield losses, both by preventing flowers from developing into seeds, and by reducing seed weight.

DISEASES
Amaranth does get fungal diseases, some of which can be significant, but no fungicides are labeled.
In wet soils, seedlings may die from soil pathogens causing "damping off."
Various root and stem rots can contribute to lodging late in the season if soils are wet in August.
No viruses have been noted on amaranth, and no serious bacterial diseases have been seen.

PHYSICAL and CHEMICAL PROPERTIES of AMARANTH:
Appearance: Dark red to reddish-brown powder or granules
Color: Red to purple in aqueous solution
Odor: Odorless
Solubility:
Highly soluble in water
Slightly soluble in ethanol
Insoluble in non-polar solvents
Hygroscopicity: Slightly hygroscopic
Melting Point: Decomposes before melting
Density: Not precisely defined (typical for dye powders)

Light Absorption: Strong absorption in visible region (~520 nm)
Chemical Class: Monoazo dye
Structure: Contains azo (-N=N-) linkage between aromatic rings
Ionic Nature: Anionic (due to multiple sulfonate groups)
pH Stability:
Stable in acidic and neutral conditions
May degrade in strong alkaline environments

Light Stability: Moderate to good, but prolonged UV exposure causes fading
Thermal Stability: Stable under moderate heat, decomposes at high temperatures
Reactivity:
Can undergo azo bond reduction
May form aromatic amines under certain conditions
Polarity: Highly polar due to sulfonate groups
Ionization: Exists as trisodium salt

FIRST AID MEASURES of AMARANTH:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of AMARANTH:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of AMARANTH:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of AMARANTH:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of AMARANTH:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of AMARANTH:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available