The proteins of the amaranth in ecological grain are of high biological value, since they include all the essential amino acids in an optimal proportion to be assimilated. Its main component is carbohydrates, the vast majority of which are in the form of starch. The fiber content is higher than that of most cereals and contributes to the care of the intestinal flora. It is rich in minerals and trace elements, which makes it very restorative. It is an excellent source of iron, as well as zinc and selenium, which stimulate the immune system. And last but not least, it is a great source of calcium, superior to any other cereal, and it also provides a good dose of magnesium. A cooking time of 7 minutes over medium heat is recommended. Take it roasted, boiled, puffed, in the form of flour or sprouts, and it can be used to prepare both sweet and savory recipes. To cook it, a ratio of two and a half cups of water to one of seeds is required, although this is only approximate, since it fluctuates with the variety. It is important to keep the casserole covered during cooking, once the water has been absorbed, remove it from the heat and let it rest for ten minutes. Once cooked it can be used, for example, to fill aubergines, zucchini or tomatoes, prepare croquettes or give consistency to soups and sauces. May contain traces of gluten, soy, nuts, sesame, milk, celery and mustard. Keep in a cool and dry place. ES-ECO-019-CT