Whole Grain Amaranth

Whole grain amaranth comes from the seeds of the amaranth plant, which is native to the Americas. It is considered a pseudocereal, similar to quinoa and buckwheat, meaning it's used like a grain but isn't botanically a true cereal grass. The whole grain includes the bran, germ, and endosperm.

Manufacturers add whole grain amaranth to foods for its nutritional benefits, including protein and fiber, and its distinctive nutty flavor. It is also used as a gluten-free alternative to traditional grains. It is commonly found in breads, cereals, crackers, and baked goods.

Whole grain amaranth is considered a food ingredient and is generally recognized as safe (GRAS) for its intended use in the US. It is a nutritious food source, providing protein, fiber, and various minerals. As a whole food ingredient, it is not typically evaluated by bodies like JECFA or EFSA in the same way food additives are. There are no significant health controversies associated with consuming whole grain amaranth at typical intake levels.