Amaranth is a source of lysine, an amino acid with a protein content comparable to that of milk, easier to digest. To support this positive aspect of amaranth, it also contains primary proteins called albumin and globulins, which, compared to the prolamines in wheat, are more soluble and digestible.
In the kitchen, amaranth is treated like a cereal. It can be roasted, boiled, puffed, in the form of flour or sprouts, and can be used to prepare both sweet and savory recipes.
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