Amaranth, is also known as "king seed" and "seed sent by God" (Ramdana) as a tribute to its taste and sustenance.

Considered a pseudocereal unrelated to wheat or other true grains, amaranth not only delivers high-quality protein -- roughly 17 percent by weight -- but also contains plenty of other healthful nutrients.

Its high levels of the amino acid lysine help your body to properly absorb calcium from the digestive tract. For those interested in increasing their calcium intake, amaranth flour also has twice as much calcium -- ounce for ounce -- as cow’s milk, according to “The Thrive Diet.”

Amaranth flour is also rich in fatty acids and includes tocotrienol, a potent form of vitamin E. Amaranth flour has roughly five times the iron and three times the fiber of wheat flour. It’s also rich in other micronutrients, including potassium, phosphorus and, vitamins A and C.  

What more can you want from a flour!

Cooking tips:  Add to your regular flour in 1:5 ratio (Amaranth:  Wholewheat)