Amaranth grain is called a Wonder grain. It is actually not a grain but a pseudo cereal that is grown for its edible starchy seeds.
Hard working farmers in India started growing Amaranth grain for its great powers and felt grateful to God for its benefits. It’s called Ramdana, (God’s grain) or Rajgira (Royal grain) in different parts of India. The origin of the word Amaranth grain is Sanskrit and, believe it or not, it means ‘immortal’.
Amaranth grain is a superfood that has been cultivated for more than 8,000 years now because of its nutritional benefits. It has been grown as a grain-like seed and a vegetable.
Storage: store in airtight container.
Shelf life: 6 months from the date of manufacture.
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Amaranth grain is one of the best sources of vegetable protein in the world, both in terms of quantity and the quality of its proteins. Another important benefit of Amaranth grain is Calcium. It exceeds the calcium content of other grains by about 4 times. Amaranth grain has more calcium than milk.
Amaranth grain is a also a great source of lysine, an important amino acid with protein content comparable to that of milk. Lysine has another advantage – it’s easier to digest than milk protein.
It is not only high in calcium but also in iron, zinc, magnesium, phosphorus, and potassium. Amaranth grains contain 6 to 10% oil, predominantly unsaturated. Did you know that Amaranth grain is the only grain with documented Vitamin C?
Amaranth grain is easy to digest. The mix of amino acids found in it allows for very easy digestion.
Amaranth seeds or Rajgira have earthy, nutty flavour and can be eaten as a sweet or a snack.
Do you remember eating various Amaranth grain food items made by your Grandmas during childhood? The delicious Rajgira ladoo, Chaulai laddu, Ramdana Kheer, porridge and Rajgira atta paratha were staple diet during fasting.