Amaranth is a grain that has been cultivated for centuries. There are several species and varieties of Amaranth used for vegetables and grains. The virtue of amaranth is that it grows in harsh and lackluster nutrient conditions such as in light soils. The yield of grain amaranth is comparable to rice or maize (Wikipedia, nd)
An amaranth allergy will cause adverse reactions within a few minutes or up to an hour after you eat the grain. If you suspect you’re allergic to amaranth, call your doctor for further evaluation. Amaranth allergy is uncommon but does happen. If you’ve been diagnosed with a grain allergy, you may be more prone to an amaranth allergy (Livestrong, 2013)
Amaranth is a grain used to make flour for baking. It is often added to wheat flours to make prepackaged breads, crackers and cookies. It can also be made into a candy, or popped and eaten as a snack (Livestrong, 2013).
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