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Amaranto

Organic Amaranth

Like Quinoa, the Amaranto grain is considered a “pseudo cereal, because many of its properties are similar to those of cereals but, botanically, it does not belong to the grass family and is consequently gluten-free. The amaranth plant easily adjusts to a wide range of conditions and can be cultivated in very distinct environments, is highly efficient in photosynthesis, fast-growing, and does not require much care.

Another common point with quinoa: the amaranth contains high-quality protein,  amaranth  being the sole grain among all other its plant relatives to contain all essential amino acids (those the human body cannot produce), such as leucine, lysine, valine, methionine, phenylalanine, threonine and isoleucine. Amaranth contains also much lipid, fat acids and particularly linoleic acid (18:2), also known as omega-6, and the linoleic acid (18:3) Its squalene content (synthesis of steroids) is very high, and, regarding minerals, it is also a good source of phosphorus, iron, zinc and calcium and is high in vitamins such as riboflavin, niacin, ascorbic and folic acids, thiamine, biotin and beta-carotene.

Nutritional Information
Parameter Value Units
Energy 382 Kcal
Water <12 %
Protein >14,89 %
Dietary fiber > 3,0 %
Fat > 6,2 %
Carbohydrates > 68,95 %
Thiamine > 0,91 mg
Riboflavin > 1,12 mg
Niacin > 2,40 mg
Iron > 6,60 mg
Phosphorous > 459,0 %
Calcium > 249,3 %

Grano de Amaranto

Orgánic Amaranth (Grain)
Intact whole grains ˃99,85 %
Damaged grains ˂0,05 %
Dust-like particles (impurities) ˂0,1 %
Packaging Kraft paper, polypropylene bags
Weight unit 25 kg. 25 pounds - 1000 kg
Volume 20 metric tons. In 20’ containers
Production capacity 500 metric tons/Year

 

Keywords
Scientific Name Amaranthus caudatus
Origin Bolivia, Perú
Family Amaranthaceous
Variety Amaranthus caudatus (Oscar Blanco)
Soil Requirements Sandy loam, with sufficient organic material, 5,5 - 7 soil pH range, and well drained.
Producing Departments La Paz, Cochabamba and Sucre (Inter-Andean Valleys)
Sowing season November - December
Harvesting season May - June
Cultivation altitude 1.500 and 3.600 m. a. s. l.
Crop yield 0.8 – 1 metric ton per hectare

Amaranto

Preparation

The amaranth grain can be added to soup or marmalade. As processed product, amaranth flour is used in bakery to make cookies and bread, and amaranth flakes are used as ingredients in soups or for breakfast. Insufflated amaranth grains are popular as “cereals" for breakfast.

 

Derivad

Composition per 100 gr of edible portion

 

Nutritional Information: Amaranth Flakes
Parameter Value Units
Energy 382 Kcal
Water <12 %
Protein 12,55 %
Fiber 5,08 %
Fat 5,57 %
Carbohydrates 68,95 %
Iron 6,60 mg
Calcium 249,3 mg
Phosphorous 459,0 mg

 

 

Nutritional Information : Amaranth Flour
Parameter Value Units
Energy 382 Kcal
Water <12 %
Protein 12,55 %
Fiber 5,08 %
Fat 5,57 %
Carbohydrates 68,95 %
Iron 6,60 mg
Calcium 249,3 mg
Phosphorous 459,0 mg


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