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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, it typically lasts for 3 to 6 months. If it loses its crunch, it can be lightly toasted in a dry pan.
Yes, amaranth is naturally gluten-free, making puffed amaranth an excellent choice for those with gluten sensitivities or Celiac disease.
Yes, you can pop raw amaranth seeds in a very hot, dry skillet in small batches. They pop almost instantly like tiny popcorn.
Puffed quinoa is the closest substitute in terms of size and nutrition. Puffed rice or puffed millet can also be used, though they have different flavor profiles.
Check for a rancid or musty smell. Because amaranth contains natural oils, it can go rancid if exposed to heat and air for too long.
Yes, it is very light and voluminous, meaning you can eat a large portion for relatively few calories, and its high fiber content helps keep you full.
It has a mild, nutty, and slightly earthy flavor with a light, airy texture.
It is not recommended to freeze puffed amaranth as the moisture in the freezer can make it soggy upon thawing.
While not technically a complete protein on its own, it contains all nine essential amino acids, including high levels of lysine, which is rare for a grain.
Puffed Amaranth is a versatile ingredient found in cuisines around the world. With 380 calories per 100g and 14.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 1 recipes featuring puffed amaranth with step-by-step instructions.
Browse recipes →It is commonly known as Rajgira or Ramdana and is frequently used to make 'Rajgira Ladoo' or 'Chikki', especially during fasting periods (vrat).
