Amaranth flour is made from the seeds of the amaranth plant, which was honoured by the Aztecs in ancient times. It is gluten-free, highly nutritious and has a unique composition.

Useful properties:

High protein content

Up to 14-16% protein, including lysine, a rare amino acid that is scarce in other cereals.

Suitable for vegetarians and those who limit animal protein.

Gluten-free

Suitable for people with celiac disease or gluten sensitivity.

Source of squalene

Natural antioxidant, supports immunity, slows down aging.

Rich in minerals

Calcium, magnesium, iron, phosphorus, zinc - especially important for the cardiovascular system and bones.

Low glycaemic index

Beneficial for diabetes and for weight control.

Well digested

Due to its low starch content and high dietary fibre content.

How to use amaranth flour:

In baking:

Breads, pancakes, muffins, biscuits.

Up to 20-30% of wheat flour can be substituted (otherwise the dough will turn out too dense, as amaranth flour has no gluten).

In porridge and soups:

Add 1-2 tbsp to porridge or cream soup to thicken and enrich.

In smoothies and protein drinks:

1-2 tsp of flour will give the drink a nutritious and light nutty note.

Caloric content of the product (100g): 344 kCal. Nutritional value (100g) of the product: Protein: 9.5g; Fats: 3.7g; Carbohydrates: 67,5г