Description
This flour is obtained from milling the cleaned, whole amaranth seeds. Amaranth is a fast growing, drought-resistant plant that produces a small grain on fluffy red or golden seed heads. Amaranth flour has a sweet, nutty taste and high quality protein content.
Amaranth flour can be used to create high protein baked goods. Substitute up to 25% of the wheat or other grain flour in a recipe with amaranth flour to boost nutritional content. For gluten-free goods, try combining 75% amaranth flour with 25% arrowroot or tapioca starch for a palatable, nutritious product.
| NUTRITION FACTS PER 3½ TBSP (30 G) | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 110 | – |
| Fat | 2 g | 2% |
| Saturated Fat | 0.3 g | – |
| + Trans Fat | 0 g | 2% |
| Carbohydrate | 20 g | – |
| Fibre | 5 g | 16% |
| Sugars | 1 g | 1% |
| Sugar Alcohol | – | – |
| Protein | 5 g | – |
| Cholesterol | 0 mg | – |
| Sodium | 10 mg | 0% |
| Potassium | 100 mg | 2% |
| Calcium | 50 mg | 4% |
| Iron | 2.25 mg | 13% |
