Amaranth is a small seed about 1/2 the size of sesame seed. It has unusually high calcium and lysine content. When amaranth is combined with other cereal grains it greatly increases their protein value.

Grain amaranth has higher protein (12 to 18%) than other cereal grains and has a significantly higher lysine content. The high lysine (a limiting amino acid in grain) content of amaranth grain makes it particularly attractive for use as a blending food source to increase the biological value of foods (Pedersen et al. 1987). The protein value of amaranth grains is highlighted when amaranth is mixed with other cereal grains. When amaranth is mixed 30:70 with either rice, maize, or wheat, the protein quality (based on miik protein) rises from 72 to 90, 58 to 81, and 32 to 52, respectively (Bressani 1989).

Amaranth is completely gluten free.