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Bob's Red Mill Amaranth, Organic Whole Grain
Bob's Red Mill Amaranth, Organic Whole Grain
24 oz
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About
Details
The traditional grain of Mexico. To your good health - Bob Moore. Gluten free. Grains-of-discovery. An employee-owned company. Bob's Red Mill passport to whole grain adventure. 100% Whole Grain: 52 g or more per serving. Eat 48 or more of whole grains daily. WholeGrainsCouncil.org. Discover the whole grain goodness of amaranth, a staple food of the ancient Aztecs. Amaranth is a gluten-free good and a source of complete protein - it contains all the essential amino acids, including lysine, which is lacking in most grains. USDA organic. Circa 6000 B.C. This tiny grain - actually a seed - has a rich history dating back 8,000 years, when it was first cultivated in Mesoamerica. The ancient Aztecs relied on amaranth as a food staple and used it in religious rituals, earning it the names super grain of the Aztecs and golden grain of the gods. Use amaranth in porridge, polenta and quick breads. It's a good source of protein, magnesium, iron and dietary fiber. Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free. Our product line is diverse and extensive. For information and recipes, visit our website at www.bobsredmill.com. Dear friends, There's a saying, What once was old is new again. This expression certainly applies to our traditional stone grinding mills, which are much like the ones used in early Roman times. It's also true about many of our favorite whole grains, which originated in ancient times. Amaranth, chia seed, farro, Kamut grain, millet, quinoa, sorghum, spelt and teff - they may be lesser-known than familiar grains like wheat and barley, but each one has a story to tell, with histories going back thousands of years and rich cultural traditions from around the globe. Lucky for us, these whole grains aren't just ancient history; they're also tasty, nutritious additions to modern meals. Packed with vitamins, minerals, and protein, these super grains of the ancient world are wonderfully healthy, and their unique flavors and textures will add a delicious twist to your favorite recipes. They're versatile, too - great for snacks, salads, side dishes, entrees and backed goods. At Bob's Red Mill, we're always exploring the world in search of new whole grain adventures, and we're proud to mill the widest possible diversity of whole grain foods. With that in mind, we invite you to join us in discovering these grains of antiquity. To your good health, Bob Moore. Certified organic by QAI. All natural.
Ingredients
Organic Whole Grain Amaranth
Directions
Keep best refrigerated or frozen. Basic Cooking Instructions: Bring 3 cups water to a boil in a pot. Add 1 cup amaranth. Cover, reduce heat and simmer until water is absorbed, about 20 minutes. Makes 4 servings (about 2 cups).
Warnings
Manufactured in a facility that uses tree nuts and soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 190
- Total Fat 3.5g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 10mg0%
- Total Carbohydrate 34g12%
- Dietary Fiber 7g25%
- Sugars 1g
- Protein 8g
Details
The traditional grain of Mexico. To your good health - Bob Moore. Gluten free. Grains-of-discovery. An employee-owned company. Bob's Red Mill passport to whole grain adventure. 100% Whole Grain: 52 g or more per serving. Eat 48 or more of whole grains daily. WholeGrainsCouncil.org. Discover the whole grain goodness of amaranth, a staple food of the ancient Aztecs. Amaranth is a gluten-free good and a source of complete protein - it contains all the essential amino acids, including lysine, which is lacking in most grains. USDA organic. Circa 6000 B.C. This tiny grain - actually a seed - has a rich history dating back 8,000 years, when it was first cultivated in Mesoamerica. The ancient Aztecs relied on amaranth as a food staple and used it in religious rituals, earning it the names super grain of the Aztecs and golden grain of the gods. Use amaranth in porridge, polenta and quick breads. It's a good source of protein, magnesium, iron and dietary fiber. Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free. Our product line is diverse and extensive. For information and recipes, visit our website at www.bobsredmill.com. Dear friends, There's a saying, What once was old is new again. This expression certainly applies to our traditional stone grinding mills, which are much like the ones used in early Roman times. It's also true about many of our favorite whole grains, which originated in ancient times. Amaranth, chia seed, farro, Kamut grain, millet, quinoa, sorghum, spelt and teff - they may be lesser-known than familiar grains like wheat and barley, but each one has a story to tell, with histories going back thousands of years and rich cultural traditions from around the globe. Lucky for us, these whole grains aren't just ancient history; they're also tasty, nutritious additions to modern meals. Packed with vitamins, minerals, and protein, these super grains of the ancient world are wonderfully healthy, and their unique flavors and textures will add a delicious twist to your favorite recipes. They're versatile, too - great for snacks, salads, side dishes, entrees and backed goods. At Bob's Red Mill, we're always exploring the world in search of new whole grain adventures, and we're proud to mill the widest possible diversity of whole grain foods. With that in mind, we invite you to join us in discovering these grains of antiquity. To your good health, Bob Moore. Certified organic by QAI. All natural.
Ingredients
Organic Whole Grain Amaranth
Directions
Keep best refrigerated or frozen. Basic Cooking Instructions: Bring 3 cups water to a boil in a pot. Add 1 cup amaranth. Cover, reduce heat and simmer until water is absorbed, about 20 minutes. Makes 4 servings (about 2 cups).
Warnings
Manufactured in a facility that uses tree nuts and soy.
Common questions
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