Amaranth is an Andean ancestral grain domesticated over 4,000 years ago. The popular Kiwicha variety is grown in the inter Bolivian Andean valleys, mainly in the departments of Tarija, Cochabamba, Chuquisaca, and La Paz.
Amaranth grain, like quinoa, is a pseudo cereal because it has similar properties. Yet, botanically speaking, it is not. It does not contain gluten. Like quinoa, it is excellent in protein, contains all the essential amino acids such as leucine, lysine, valine, methionine, phenylalanine, threonine, and isoleucine. It also has a high content of lipids and in respect to fatty acids, linoleic acid also known as Omega-6.
It has assimilable carbohydrates and vitamins such as riboflavin, niacin, ascorbic and folic acids, thiamine, biotin, and beta carotene. As for minerals, it contains phosphorous, iron, zinc, and calcium. The proteins contained in the amaranth seeds correspond to globulins rich in lysine and sulfur amino acids, essential for overall health. A combination that meets the requirements recommended by the United Nations Food and Agriculture Organization (FAO) for optimal human nutrition.
Like quinoa, it is a gluten free grain while small and delicate in spite of its rich properties. Tierra Exótica offers a selection of the best quality premium grains, suitable for any preparation.
It can be processed as flour, flakes, pop, or other derivations that allow greater nutritional value. Its application within the food industry es increasingly in demand.