Amaranth was recognized by FAO as a “pseudocereal” and located as “the food of the future”, since it has 16% more protein compared to traditional cereals.
It comes from a plant that can reach up to 3 meters high and is from the amaranthacea family that gathers around 800 species of amaranth whose characteristics change depending on the environment and region in which they occur.
It is of high caloric value, with an important contribution of carbohydrates and fibers. Its main component is starch, it represents between 50 and 60% of its dry weight and the small dimensions of its grains facilitate digestion.
