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Amaranth. Plant species that belong to the genus Amaranthus and produce small seeds (q.v.) or grains that have properties similar to those of cereals. They are lenticular in shape, range in size from l.0 to l.5 mm in diameter, and are composed of about 50-60% starch (q.v.), 15-16% protein (q.v.), 5-8% lipid (q.v.), and 1.0-2.5% ash (q.v.). The grain obtained from amaranth represents an important food crop in many parts of the world, and its uses as a food and feed crop in the U.S. are presently being evaluated, including its potentials for bakery products.