Shape and size: Round, 1 mm to 3 mm
Colour: Creamy white, black
Flavour: Mild spicy, earthy flavour, with a hint of hazelnut 374 kcal
Protein*: 14 g
Carbohydrates*: 66 g
Fat*: 7 g
Fibre*: 15 g


  • Natural
  • Flour

Sources : France
Packaging: Paper bags containing 1 kg, 5 kg, 10 kg, 20 kg and 25 kg

* on average per 100 grams


Crunchy amaranth

Small and round, amaranth grain can be used from breakfast to dinner. Like tiny pearls, amaranth grain is a great topping for baked goods. Cream or black depending on the variety, amaranth grain brings a touch of originality to make products stand out from the crowd.

This distinctive character is further reinforced by its flavour. Incorporated into breads and biscuits, amaranth grain provides subtle, spicy, earthy notes. Amaranth grain can be used in flour form for gluten-free formulations.

Cooked amaranth grain can be combined with other cereals in dishes or delicatessen formulations.

Amaranth grain is ideal in mixtures, along with bulkier cereals and flakes. In frozen desserts, amaranth grain creates texture, taking advantage of the variety of sizes, resistances, colours and flavours of its components. It also brings complementary nutritional values.

Amaranth grain,
a nutritional dynamo

Beyond its appearance, amaranth grain is a superfood. It has one of the highest nutritional potentials.

Amaranth grain shares a number of properties with cereals. Its absence of gluten places it in the pseudocereal category.

Amaranth grain has been shown to have a high complex carbohydrate content. Its low fat content, good carbohydrate ratio and fibre content are recommended as part of a diet to prevent diabetes, obesity, high blood pressure, digestive problems, chronic renal failure and muscle pain.

Rich in protein, iron, calcium, magnesium and trace elements (manganese), amaranth grain is ideal to prevent certain bone diseases. Eating amaranth grain in combination with other cereals is also recommended for sports or vegetarian diets.

Finally, essential amino acids – in particular lysine – represent a significant proportion of the nutritional composition of amaranth grain.

Some interesting facts
about amaranth grain

Amaranth was cultivated by pre-Columbian civilisations, who ate its leaves and its grain. Like chia seeds, amaranth was sacred. It was used during religious ceremonies. The plant’s red flowers develop into ears which contain the grain.

Since it is now cultivated in France, like its cousin quinoa, we can now offer French-produced amaranth grain.

You may also be interested in these products: Organic white amaranth flour, white amaranth flour or quinoa grain.



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