Amaranth is a native species to the Andean region of South America, including Argentina, Peru and Bolivia. It is consumed as both a vegetable and a grain. Amaranth is gluten-free.
It can be popped like corn, cooked similar to rice or pasta, or ground to flour. The amazing thing about amaranth is how it compares nutritionally to other grains: far more iron, calcium, protein, manganese, fiber, and other phytonutrients than wheat or rice.
Health Benefits: good for cardiovascular diseases, stomach ache and anaemia.
Product Origin: India.