Amaranth: Nutritional Potential and Added Value.
Amaranth represents one of the most complete sources of plant-based protein in the plant kingdom. Unlike wheat, it stands out for its high content of lysine, an essential amino acid often lacking in traditional grains, making it the perfect ally for improving the biological profile of any formulation.
Nutritional Benefits: Much More Than a Grain.
For the conscious consumer, amaranth is a nutritional goldmine. Incorporating it into your daily diet offers benefits that few ingredients can match:
High Biological Value Protein: It contains lysine, an essential amino acid absent in most grains, making its protein complete and comparable to that of animal origin.
Mineral Richness: It is an exceptional source of calcium, magnesium, and iron, which are essential for bone health and the prevention of anemia.
Dietary Fiber: Promotes digestion and helps regulate cholesterol and blood sugar levels.
Healthy Fats: Contains squalene, an antioxidant compound that benefits cardiovascular health and cell regeneration.
Nutritional Analysis (100g)
| Component | Approx. quantity | % Daily Value (DV)* |
| Energy | 371 kcal | 19% |
| Proteins | 13.6 g | 27% |
| Fats Totals | 7.0 g | 11% |
| — Saturated Fats | 1.5 g | 8% |
| Carbohydrates | 65.3 g | 22% |
| — Dietary Fiber | 6.7 g | 24% |
| — Sugars | 1.7 g | – |
Functionality in Industry and the Workshop.
Amaranth not only provides nutrition but also uniquely modifies the structure and flavor of doughs:
For the Food Industry (Snacks, Pastas and Plant-Based):
Amino Acid Optimization: Ideal for blending with cereal flours (wheat, corn, rice) to achieve a protein of high biological value in vegan products.
Thermal Stability: Its starches exhibit excellent resistance to extrusion processes, maintaining their integrity in snacks and breakfast cereals.
"Superfood" labeling: Allows products to be positioned in the health and wellness segment with an ingredient backed by nutritional science.
For the Artisan Baker and Pastry Chef:
Flavor Profile: Adds subtle nutty notes and earthy undertones that distinguish artisanal breads and rustic pastries.
Texture Improvement: When used in blends at levels of 10% to 20%, it provides residual moisture that extends crumb freshness (sensory freshness).
Inclusive Baking: It is a key ingredient in making products for consumers seeking wheat alternatives, offering a structure that is less crumbly than other gluten-free flours.
Why choose Harinas Polo for your business?
If you are looking for a supplier that combines technical consistency and personalized advice, we are your strategic partner. Our flours are designed to offer stability in the bakery, allowing the baker to focus on what matters most: the art of creation.
Harinas Polo: Milling the future with the experience of the past.
No, amaranth is naturally gluten-free. However, at **Harinas Polo**, we strictly manage our production lines to prevent cross-contamination, offering safe solutions tailored to each client's requirements.
For technical bread making, it is recommended to replace between 10% and 15% of the base flour. This improves the nutritional profile and flavor without compromising the gluten structure required for bread volume.
Amaranth flour has a high hygroscopic capacity due to its fiber and protein content. Generally, it requires a slight increase in dough hydration to maintain the desired workability.
