Amaranth flour is characterized by high nutritious and dietary values. It contains about 17% of proteins of an exclusive biological value which is quite a big amount in reference to plant proteins. The flour is rich in lysine methionine and tryptophan. Flour also contains about 8% of fat rich in necessary fatty acids and tocotrienols – derivatives of vitamin E.
Iron calcium and magnesium are valuable components found in amaranth flour. The content of iron in it is five times higher than in wheat.
Perfect for baking cakes, flatbreads and buns.
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