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Cereals

from ecological

amaranth seeds

Flour:

for baking cakes, flatbreads etc.

Amaranth seeds

cereals:

for use as food ingredient with bread, soups, cutlets, cakes etc.

Popping:

ready to use product with yoghurt, kefir, and ice cream as well as an ingredient for soups, salads, desserts etc.
Ama­ranth seeds are char­ac­ter­ized by high nu­tri­tious and di­etary val­ues.
They con­tain about 17% of pro­teins of an ex­clu­sive bi­o­log­i­cal val­ue which is quite a big amount in ref­er­ence to plant pro­teins The seeds are rich in ly­sine me­thio­n­ine and tryp­to­phan.
The pro­teins of tra­di­tion­al grains are de­fi­cient in these com­po­nents Bi­o­log­i­cal va­lue of ama­ranth pro­tein amounts to 75% which ex­ceeds the amount of pro­tein in milk (73%) bar­ley (62%) wheat (56%) and corn (44%) Ama­ranth seeds also con­tain about 8% of fat rich in nec­es­sary fat­ty acids and to­cotrienols – deriva­tives of vi­ta­min E.
­Iron cal­ci­um and mag­ne­sium are va­lu­able com­po­nents found in ama­ranth seeds The con­tent of iron in them is five times high­er than in wheat.