White Amaranth Grain | Raw

When you’re shopping for amaranth with food allergies in mind, you’re looking at one of the most ancient and nutritionally dense grain crops in the world, and at Gerbs, it’s one we take particular care with. Our White Amaranth Grain is processed, packaged, and shipped entirely within our dedicated allergen-free facility in Johnston, Rhode Island. Free from all 14 major allergens. No co-packers. No shared equipment. The Gerbs Guarantee.

Amaranth (Amaranthus spp.) was a foundational crop of the Aztec civilization in Mesoamerica, where it was cultivated extensively alongside maize and beans as one of the “Three Sisters” crops. The Aztecs called it huauhtli and used it not only as food but in ceremonial practices, which led the Spanish conquistadors to suppress its cultivation after conquering the region in the 16th century. Despite this suppression, amaranth survived in isolated communities and mountain villages throughout Mexico and Central America, and today it is recognized globally as one of the most nutritionally significant “lost crops” of the ancient world.

Botanically, amaranth is not a cereal grain, it is a seed from a broadleaf plant in the family Amaranthaceae. This pseudocereal distinction is nutritionally meaningful: amaranth’s protein contains all essential amino acids, including lysine, which is typically deficient in true cereal grains. It is naturally gluten-free, remarkably high in iron and magnesium for a grain seed, and cooks to a creamy, porridge-like texture that makes it a versatile base for both sweet and savory dishes. For any household managing food allergies and looking for a nutrient-dense, ancient whole grain, Gerbs White Amaranth Grain is a trustworthy, fully traceable choice.

White amaranth refers to the pale-seeded varieties of Amaranthus, a genus of broadleaf plants in the family Amaranthaceae that includes both grain amaranths and leafy vegetable amaranths. Grain amaranth is technically a pseudocereal: a seed used culinarily like a grain but botanically not a grass. The tiny round seeds (about 1-2mm in diameter) were a staple of Aztec civilization and are today grown across the Americas, Asia, and Africa. White amaranth has a mild, earthy, slightly grassy flavor; its protein content is notably high and includes all essential amino acids. It cooks to a gelatinous, porridge-like consistency. Because of its size and the structure of the seed, amaranth is always consumed whole, it cannot be meaningfully separated into components, making it a whole grain by default. It is naturally gluten-free and non-GMO.

Complete Protein with All Essential Amino Acids

Amaranth is one of the few plant foods classified as a complete protein, it contains all nine essential amino acids including lysine, which is typically low or absent in cereal grain proteins like corn, wheat, and rice. According to the NIH, protein quality is determined by amino acid completeness, and amaranth’s profile is comparable to animal-sourced proteins in its amino acid composition. A ¼ cup dry serving provides approximately 5 grams of protein. This makes amaranth particularly valuable for plant-based and allergen-restricted diets that rely on diverse plant proteins for complete amino acid coverage.

Iron for Energy and Oxygen Transport

White amaranth provides approximately 2.1 mg of iron per ¼ cup dry serving, contributing about 12% of the daily value. Iron is essential for hemoglobin synthesis, oxygen transport, and cellular energy metabolism. Amaranth’s iron content is higher than most common grains and is one reason it was so nutritionally important to indigenous populations in the Americas where it was cultivated. Pairing amaranth with vitamin C-rich ingredients enhances non-heme iron absorption.

Magnesium for Enzymatic and Muscle Function

Each serving of white amaranth provides approximately 65 mg of magnesium, about 15% of the daily value. Magnesium participates in over 300 enzymatic reactions including those governing protein synthesis, muscle relaxation, nerve transmission, and blood glucose regulation. The magnesium content in amaranth is among the higher values found in pseudocereals and whole grain seeds, making it a meaningful contributor to daily magnesium intake.

Calcium for Bone and Muscle Support

Amaranth provides approximately 37 mg of calcium per ¼ cup dry serving, a modest but meaningful amount for a grain food. While dairy products typically provide far higher calcium per serving, amaranth’s calcium content is notable among plant grains and contributes to total daily intake alongside other plant-based calcium sources like leafy greens, fortified plant milks, and teff.

Squalene, A Rare Antioxidant in Grain Foods

Amaranth grain oil contains squalene, a naturally occurring antioxidant triterpene that is rare in grain and seed foods. Squalene is found in high concentrations in shark liver oil and olive oil, and amaranth is one of the few grain sources. While the squalene content per serving is modest, its presence in a plant-based whole grain food is nutritionally distinctive and adds to the overall antioxidant profile of amaranth.

As with all foods, individual results may vary. Gerbs makes no medical claims.

Serving Size: ¼ cup dry (48g) | Servings Per Container: varies by size

• Calories: 180
• Total Fat: 3g
• Sodium: 0mg
• Total Carbohydrate: 32g
• Dietary Fiber: 4g (14% DV)
• Total Sugars: 0g
• Protein: 5g
• Iron: 2.1mg (12% DV)
• Magnesium: 65mg (15% DV)
• Calcium: 37mg (3% DV)

Percent Daily Values based on a 2,000 calorie diet. Data sourced from USDA FoodData Central.

White amaranth has a mild, earthy, slightly grassy flavor, more subtle than teff but with its own distinctive character that deepens when toasted before cooking. When cooked with standard water ratios, amaranth takes on a gelatinous, porridge-like consistency: creamy and slightly sticky, similar to polenta but lighter. For a more textured result, reduce the water slightly or combine with other grains. The mild flavor makes amaranth an excellent base for both savory and sweet preparations, it readily absorbs the flavors of the broth, herbs, or spices it is cooked with.

White Amaranth Grain.

Stovetop Porridge Method

Combine 1 part Gerbs White Amaranth Grain with 2.5 parts water or broth in a saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 20 minutes, stirring occasionally. The grain will absorb the liquid and thicken to a creamy porridge-like consistency. Remove from heat and let stand 5 minutes before serving.

Instant Pot Method

Combine amaranth and water at 1:2.25 ratio. Cook on High Pressure for 5 minutes with a 10-minute natural release. Stir well, amaranth tends to settle. The result is creamy and thick, ideal for porridge-style applications.

Toast Before Cooking (Optional)

Dry-toast amaranth in a skillet over medium heat for 2-3 minutes, stirring constantly, the tiny seeds will begin to pop and release a nutty aroma. Toasting adds a pleasant nuttiness and a slightly drier texture to the finished porridge. This is especially recommended for savory preparations.

Serving Suggestions

Serve amaranth porridge sweet with fresh fruit, a drizzle of honey alternative, and cinnamon. For savory applications, cook in vegetable broth and finish with roasted garlic, fresh thyme, and a drizzle of olive oil. Use cooked amaranth as a grain bowl base alongside roasted sweet potatoes and arugula. Cooled amaranth porridge can be pressed into a loaf pan, chilled, sliced, and pan-seared like polenta for a crispy-edged side dish.

Meal Prep

Cooked amaranth keeps in the refrigerator for up to 5 days. It thickens significantly when chilled, thin with water or broth when reheating. Freeze in portioned containers for up to 3 months.

Store Gerbs White Amaranth Grain in a cool, dry location in an airtight container. Amaranth’s small seed size means moisture can be absorbed quickly, airtight storage is important to prevent clumping and maintain quality. Shelf life is 1-2 years properly stored. Cooked amaranth keeps refrigerated for up to 5 days and frozen for up to 3 months.