This ancient grain 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.

Amaranth can be used as an exceptional thickener for sauces, soups, stews, and even jellies. Eaten as a snack, amaranth can have a light, nutty, or peppery-crunchy texture and flavor.


Purity level                        min.  99,9 % (ex. stones)  
Foreign grains                   < 0,1 %  
Black grains                       < 100 pieces / 10 g (ca. 1,0 % )
Insects (e.g. moths)                 none
Moisture                            < 14 %