Amaranth (Rajgira)

Research on grain amaranth began in the United States in the 1970s. By the end of that decade, a few thousand acres were being cultivated, and this cultivation continues today. Amaranth may help lower cholesterol, aid in weight loss, and is gluten-free. It’s easy to prepare and versatile in various dishes. Classified as a pseudocereal, amaranth is not technically a cereal grain like wheat or oats, but it shares similar nutrients and is used in comparable ways. It is also rich in magnesium, an essential nutrient involved in nearly 300 bodily reactions, including DNA synthesis and muscle contraction.

Nutritional value per 100 g

Energy- 1,554 kJ (371 kcal)

Carbohydrates- 65 g

Sugars- 1.7 g

Dietary fibre- 7 g

Fat- 7 g .

Protein- 14 g

Phosphorus- 57g m