Have you heard about this type of flour? It is a product obtained from grinding the seeds of the amaranth plant, which ancient civilizations, such as the Aztecs, already used for nourishment.   Like any other flour, amaranth flour can be used in cooking to prepare various dishes, thus taking advantage of its properties. We tell you what they are!  

1. This flour is ideal for those who are intolerant to gluten, a protein found in products with wheat, barley, rye, for example.

 

2. If you are allergic to gluten or suffer from celiac disease, you can substitute wheat flour with amaranth flour in your recipes and expect the same taste and consistency.

  Surprise your guests with this gluten-free Christmas cake  

3. More than 15 percent of its weight is made up of proteins, even more than other types of flour.

 

4. It is rich in calcium, almost double that of cow's milk.

  In minutes, prepare an express amaranth sweet  

5. And speaking of this mineral, amaranth seeds are high in amino acids like lysine, which helps the digestive system absorb calcium better.

 

6. It contains large amounts of tocotrienol, a form of vitamin E that may help lower cholesterol levels.

  Learn to measure flour quantities  

7. It can contain up to five times more iron and three times more fiber than wheat flour.

 

8. Eating 150 grams of amaranth daily would provide more than 100 percent of the protein an adult needs in a day.

  Make these delicious pistachio and amaranth brownies  

9. A cup of amaranth can contain 14 percent of the daily dose of vitamin C we need and 80 percent of the iron intake.

 

10. Some laboratory tests have shown that amaranth seed extract has high levels of plant compounds called 'phenols', which have demonstrated a protective effect on the blood and liver in rats exposed to ethanol.

    For tomorrow's breakfast, how about this banana and amaranth smoothie?     Click here and get ready for the holiday season with these tips and recipes we have for you