Amaranth Research

Centuries Old, Yet New to the Modern Market

At Tennessee State, research is being conducted surrounding amaranth, a native-to-the-Americas grain with exceptional nutritional value.

Why Amaranth? |  This grain has 12 to 17% protein, is high in lysine (an essential amino acid -- which other crops are low in), has high fiber content, and is low in saturated fat.

Because of its importance as a symbol of indigenous culture, its gluten-free palatability, ease of cooking, and a protein that is particularly well-suited to human nutritional needs, interest in grain amaranth (especially A. cruentus and A. hypochondriacus) revived in the 1970s. It was recovered in Mexico from wild varieties and is now commercially cultivated.  - Wikipedia

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