Parameter/Grain Amaranth Wheat Corn Rice Oats
Protein 14-19% 12.8 % 09.4 % 05.6 % 15.8 %


  • There are 20 different amino acids in a complete protein. Our body is capable of synthesizing 10 of these. You must consume the other 10 through dietary sources. Those are referred to as "essential" amino acids. A deficiency in any one of those 10 essential amino acids can cause the proteins in your muscle and other tissues to deteriorate, as your body seeks to obtain the necessary amino acid by stealing it from your own body tissue.
  • Amaranth contains 18 amino acids. They both lack asparagine and glutamic acid, but our body can create those nonessential amino acids on its own, so amaranth is regarded as complete proteins. The rich amino acid content of amaranth grains makes them a great choice for vegans seeking a reliable protein source.


  • Women older than 18 are advised to consume a recommended dietary allowance of 46 g of protein per day. Men should consume at 56 g of protein daily. A cup of cooked amaranth supplies 9.35 g of protein.


  • Amaranth contains more protein than any other gluten-free grain.
  • Amaranth is an excellent source of lysine, an important amino acid (protein). Grains are notorious for low lysine content, which decreases the quality of their proteins. The high lysine content in amaranth sets it apart from other grains. Food scientists consider the protein content of amaranth of high "biological value", similar in fact, to the proteins found in milk. This means that amaranth contains an excellent combination of essential amino acids and is well absorbed in the intestinal tract.
  • Another advantage of the protein content of amaranth is that the primary proteins in amaranth are "albumins" and "globulins". In comparison, the major proteins in wheat are called "prolamins", which are considered less soluble and less digestible than are albumins and globulin proteins. Bottom line- the amount, types and digestibility of proteins in amaranth make it an excellent plant source of high quality proteins.

The amaranth grain protein content is higher in comparison with conventional cereal proteins and in this comparison is also more balanced composition of essential amino acids. A higher content of lysine and tryptophan is komparabilni with animal proteins. Up to 65% of the protein in amaranth is concentrated in the germ. The protein content varies according to the species of amaranth and conditions of cultivation.

Comparison of essential amino acids in proteins of soybean and amaranth be seen in the graph Possibilities of amaranth proteins:

Application of amaranth protein is perhaps as a component enternalnich nutrition, use as a dietary meal added to liquid nutrition to improve protein balance severely ill, patients in convalescence, individuals suffering from food allergies, children and adults with gluten enteropathy. It is advantageous to use for vegetarians and athletes, particularly where it is necessary due to incomplete nutrition for physical activities and exceptional conditions to ensure good nutrition proteins

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  • Isolated Amaranth Proteins