




- A dark red color, which gives it an attractive appearance
- A slightly crunchy texture after cooking
- Color and originality very easy to cook
- Excellent alternative to rice
- Cooks in 10 minutes
This small Inca seed, less known than quinoa, deserves to be discovered. A food appreciated by the Aztecs, amaranth exists in several varieties, some are cultivated for their seeds, others for their leaves. Naturally gluten-free, amaranth is rich in protein and calcium. It is perfect for vegetarians and people who want to reduce their meat consumption. Amaranth can be consumed in various ways: the seeds can be eaten roasted like popcorn. Cover them for a few minutes to make them pop. Amaranth is also consumed cooked as a side dish but also in gratins, vegetable dishes, patties...
Amaranth.
The workshop also produces cereals containing Gluten.The information in bold is intended for people with intolerances or allergies.
Cook the amaranth in a large volume of boiling water for 25 minutes then drain. After cooking, its texture is slightly crunchy.
Energy value | 1540 kJ (365 kcal) |
Fat of which saturated fatty acids |
7.02g 1.46g |
Carbohydrates of which sugars |
58.6g 1.68g |
Dietary fiber | 6.7g |
Protein | 13.5g |
Salt | 0.01g |
Find all the quality and expertise of SABAROT products on https://www.sabarot.com/actualites-et-recettes/en/news-recipes/recipes/
Specific References
Spéciale, mais à découvrir
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