Amaranth is another supergrain that is extremely high in protein. Amaranth seeds, derived from the amaranth plant, are similar to quinoa in that they contain lysine, the amino acid lacking in most other grains that is responsible for adding protein
Amaranth contains three times more fiber and five times more iron than wheat, and has more protein than milk.
In addition to these benefits, amaranth also has high levels of vitamins A and C, calcium, potassium, and phosphorous.
Amaranth is a very versatile grain that can be used in a variety of different dishes. It is regularly made into flour and used to create breads, pastas or other baked goods (found primarily in health food stores). Unlike most other grains, amaranth does not contain gluten, which makes it a perfect choice for people with celiac disease or a gluten allergy.
This supergrain is found extensively in health-food or whole-food markets in the form of hot and cold cereals, ready-made bread and mixes for baked goods (such as pancakes and muffins). It can also be used as a breading substitute for meats, fish or chicken, and it can be added to soups or salads (it has a nutty flavor that complements cold and hot foods nicely).