Amaranth and quinoa both are high in protein, can be milled into flour (a complex carbohydrate alternative to white white flour), and produce beautiful feathery plumes of seeds that look dramatic in a floral arrangement. So what makes amaranth superior?
Above: Photographs by Katie Newburn for Gardenista.
Aside from protein, amaranth is a great source of B vitamins, calcium, iron and Vitamin C. About 60 different species of amaranth have been identified; there are purple varieties, as well as yellow, green, red, and orange.
Above: Photograph by Shanti, shanti via Flickr.
A favorite grain of the ancient Aztecs, amaranth mysteriously fell out of widespread use after the fall of that civilization for reasons that remain unclear. Researchers at the National Academy of Sciences have speculated the reason was that a small-seeded plant like amaranth needs to be babied and is harder to grow than a large-seeded plant like corn.
Amaranth can be milled into flour for various recipes.
Click here for healthy Amaranth Banana Bread.
For more ways to use amaranth micro-greens, see A Chef’s Secret Rooftop Garden.