contains more protein than any other gluten-free grain- and more
protein than wheat. One cup of raw amaranth contains 28.1 grams of
protein. Oats are a close second with 26.3 grams of protein. In
comparison, 1 cup of raw white rice contains 13.1 grams of protein.
is an excellent source of lysine, an important amino acid (protein).
Grains are notorious for low lysine content, which decreases the
quality of their proteins. The high lysine content in amaranth sets it
apart from other grains.
advantage of the protein content of amaranth is that the primary
proteins in amaranth are "albumins" and "globulins". In comparison,
the major proteins in wheat are called "prolamins", which are
considered less soluble and less digestible than are albumins and
second only to teff in calcium content. 1 cup of raw teff contains 347
milligrams of calicum, amaranth 298 milligrams. In comparison, 1 cup
of white rice contains 52 milligrams.
contains more magnesium than other gluten-free grains. 1 cup of raw
amaranth contains 519 milligrams of magnesium, followed by buckwheat
with 393 milligrams and sorghum with 365 milligrams. In comparison, an
equal amount of white rice contains 46 milligrams of magnesium.
Amaranth contains more iron than other gluten-free grains. 1 cup of
raw amaranth contains 15 milligrams of iron. Teff is a close second
with 14.7 milligrams of iron. In comparison, white rice contains 1.5
milligrams of iron.
contains more fiber than other gluten-free grains. 1 cup of raw
amaranth contains 18 grams of fiber- buckwheat and millet contain 17
grams. In comparison, white rice contains 2.4 grams of fiber.
is slightly lower in carbohydrate content compared to other
gluten-free grains. 1 cup of raw amaranth contains 129 grams of
carbohyrates, white rice 148 grams, brown rice and sorghum 143 grams
and teff 141 grams of carbohyrdates. Oats contain 103 grams of
carbohyrates, making them the lowest carb gluten free grain. source