The word amaranth, huahtli in the Nahuatl language, means “the smallest particle that gives life,” because it was and continues to be the prodigious food of the past, which was reborn in the present and will prevail in the future.
This food comes from a plant from the amarantaceae family, also called “joy”, which reaches 1.5 meters in height and has long edible leaves called quelites. The seeds are the most important part of the plant. At the highest part, a burgundy red spike or bouquet forms, where about 50 thousand seeds are concentrated, which are left to dry.
There are many varieties of amaranth, some of them produce green, pink, red or purple flowers, however the seed is pale in almost all cases.
In Mexico, Martinique, India and China it is consumed regularly.
;Amaranth contains more protein than corn and rice, and 80% more than wheat. 100 grams (g) of amaranth, approximately 10 spoons contain 371 calories (kcal), 14 g of protein, 7 g of fat, 65 g of carbohydrates, 7 g of fiber, as well as vitamins A, B, C, B1, B2 and B3, in addition to folic acid, calcium, iron and phosphorus.
Amaranth is rich in amino acids such as lysine, which makes this cereal not only one of the most complete foods, but also the best plant-based food for human consumption and one of the 36 most promising crops in the world.
Amaranth seeds are composed of an extraordinary variety of vitamins and minerals that improve the health of the human body. They are beneficial both nutritionally and medicinally. For example, they promote physical and mental performance. In addition, they benefit brain performance due to their low glycemic index. They are widely recommended for people who carry out activities with physical and mental exhaustion.