We all know whole grains are healthy, but which one is most beneficial to our body? Of all the popular grains out there like brown rice and oats, a high-protein, high-fiber grain called amaranth trumps all the rest. Packed with fiber, protein, and an essential amino acid called lysine, amaranth is a light brown grain about the size of a poppy seed that can be added to pancakes, bread, soups or salads to give a good boost to the nutritional content in your meals.

The story behind amaranth dates back 8,000 or so years when the Aztecs consumed the grain as a means of garnering great strength. The Aztecs believed the grain had “magical” qualities and was often used in rituals involving honey and human blood. Upon the arrival of the conquistadors however, the grain was banned and largely forgotten. Today, amaranth is grown in Mexico and the United States, its resurgence fueled by its unique nutritional properties. A quarter cup of amaranth alone provides sixty percent of the recommended allowance of iron, and as mentioned before, it contains an extraordinarily high amount of lysine, which many other grains lack.

A great brand of amaranth can be found at your local Whole Foods called Aires de Campo. I love it because it is tiny enough to mix with brown rice or quinoa and enhances the nutritional value of your meal. Also, for those of you with gluten allergies, you will be thrilled to know that amaranth has absolutely gluten-free!

References:

http://www.aaoobfoods.com/graininfo.htm

http://www.amazon.com/Bobs-Red-Mill-Amaranth-24-Ounce/dp/tags-on-product/B000V1O40U