Editing Amaranth (section)

=== Nutrition ===

Uncooked [[amaranth grain]] by weight is 12% water, 65% [[carbohydrate]]s (including 7% [[dietary fiber]]), 14% [[protein]], and 7% [[fat]] (table). A {{convert|100|g|oz|abbr=off|adj=on|frac=2}} reference serving of uncooked amaranth grain provides {{convert|371|kcal|kJ|order=flip|abbr=off}} of [[food energy]], and is a rich source (20% or more of the [[Daily Value]], DV) of [[protein]], [[dietary fiber]], [[pantothenic acid]], [[vitamin B6]], [[folate]], and several [[mineral (nutrient)|dietary minerals]] (table). Uncooked amaranth is particularly rich in [[manganese]] (159% DV), [[phosphorus]] (80% DV), [[magnesium]] (70% DV), [[iron]] (59% DV), and [[selenium]] (34% DV). Amaranth has a high oxalate content.
{{nutritional value | name=Amaranth grain, uncooked
| kJ=1554
| protein=13.56 g
| fat=7.02 g
| satfat=1.459 g
| monofat=1.685 g
| polyfat=2.778 g
| carbs=65.25 g
| fiber=6.7 g
| sugars=1.69 g
| starch=57.27 g
| calcium_mg=159
| iron_mg=7.61
| magnesium_mg=248
| phosphorus_mg=557
| potassium_mg=508
| sodium_mg=4
| zinc_mg=2.87
| manganese_mg=3.333
| vitC_mg=4.2
| thiamin_mg=0.116
| riboflavin_mg=0.2
| niacin_mg=0.923
| pantothenic_mg=1.457
| vitB6_mg=0.591
| folate_ug=82
| vitE_mg=1.19
| tryptophan=0.181 g
| threonine=0.558 g
| isoleucine=0.582 g
| leucine=0.879 g
| lysine=0.747 g
| methionine=0.226 g
| cystine=0.191 g
| phenylalanine=0.542 g
| tyrosine=0.329 g
| valine=0.679 g
| arginine=1.060 g
| histidine=0.389 g
| alanine=0.799 g
| aspartic acid=1.261 g
| glutamic acid=2.259 g
| glycine=1.636 g
| proline=0.698 g
| serine=1.148 g
| opt1n=Selenium
| opt1v=18.7 µg
| water=11.3 g
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/170682/nutrients Full Link to USDA Database entry]
}}

{{nutritional value | name=Amaranth grain, Cooked
| kJ=429
| protein=3.8 g
| fat=1.58 g
| carbs=18.7 g
| fiber=2.1 g
| starch=16.2 g
| calcium_mg=47
| iron_mg=2.1
| magnesium_mg=65
| phosphorus_mg=148
| potassium_mg=135
| sodium_mg=6
| zinc_mg=0.86
| manganese_mg=0.854
| thiamin_mg=0.015
| riboflavin_mg=0.022
| niacin_mg=0.235
| pantothenic_mg=1.457
| vitB6_mg=0.113
| folate_ug=22
| vitE_mg=0.88
| opt1n=Selenium
| opt1v=5.5 µg
| water=75.2 g
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/170683/nutrients]
}}

Cooking decreases its nutritional value substantially across all nutrients, with only dietary minerals remaining at moderate levels.<ref name="nd">{{cite web |title=Amaranth grain, cooked, per 100 g |url=https://nutritiondata.self.com/facts/cereal-grains-and-pasta/10640/2 |publisher=Nutritiondata.com, Conde Nast; from the USDA National Nutrient Database, SR-21 |access-date=20 April 2019 |date=2018}}</ref> Cooked amaranth leaves are a rich source of [[vitamin A]], [[vitamin C]], [[calcium]], and manganese, with moderate levels of folate, iron, magnesium, and [[potassium]].<ref>{{cite web |url=http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2304/2 |title=Amaranth leaves, cooked, boiled, drained, without salt, per 100 g |publisher=Nutritiondata.com, Conde Nast; from the USDA National Nutrient Database, SR-21 |date=2018 |access-date=20 April 2019}}</ref> Amaranth does not contain [[gluten]].<ref name="LamacchiaCamarca2014">{{cite journal |vauthors=Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C |title=Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients |journal=Nutrients |volume=6 |issue=2 |pages=575–90 |date=Jan 29, 2014 |pmid=24481131 |pmc=3942718 |doi=10.3390/nu6020575 |type=Review| doi-access=free}}</ref><ref name="PenaginiDilillo2013">{{cite journal |vauthors=Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano V, Zuccotti GV |title=Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet |journal=Nutrients |volume=5 |issue=11 |pages=4553–65 |date=Nov 18, 2013 |pmid=24253052 |pmc=3847748 |doi=10.3390/nu5114553 |type=Review |doi-access=free}}</ref><ref>{{cite journal |title=Recent advances in the formulation of gluten-free cereal-based products |journal=Trends in Food Science & Technology |first=E. |last=Gallagher |author2=T. R. Gormley |author3=E. K. Arendt |volume=15 |issue=3–4 |pages=143–152 |url=https://www.researchgate.net/publication/228866803 |doi=10.1016/j.tifs.2003.09.012 |type=Review |year=2004}}</ref>