Semillas de Amaranto

No, amaranth is not a common choking hazard, though in theory, an individual can choke on any food. Always stay near your baby and check out our age-appropriate serving suggestions.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Amaranth allergy is rare.  In fact, amaranth is often used as a replacement for allergenic foods, such as soy and wheat.

As you would do when introducing any new food, start by serving a small quantity of cooked amaranth seed on its own for the first couple of times. If there is no adverse reaction, gradually increase the quantity over future servings.

Yes! Amaranth seed is a protein powerhouse that’s packed with vitamin B6, folate, iron, magnesium, selenium, and zinc. One cup of cooked amaranth seed contains 9+ grams of protein and 5 milligrams of iron—that’s almost an entire day’s requirement of protein and half the daily needs of iron for a 6- to 12-month-old baby.

For gluten-free eaters, amaranth is a fantastic alternative to rice, which pales in comparison from a standpoint of nutrition. Try serving cooked amaranth seed in place of rice in a salad, a porridge, a soup, or on its own as a side dish with meat or fish.

Amaranth is a hardy plant that thrives in tropical climates around the world. Like quinoa, amaranth is often referred to as an ancient grain because of its storied history behind the plant’s edible seeds, which loom large in Aztec lore. The seeds were believed to hold spiritual power, and the Aztecs mixed them with blood to create cakes that were shaped like gods and eaten during ceremonial rituals.  Recipe below—kidding!

Just like quinoa, amaranth is technically a pseudocereal, meaning the seeds boast a comparable nutritional profile and function like actual grains in cooking. In fact, the entire amaranth plant is edible—from root to stem to leaf to flower. There are more than 70 known varieties of amaranth in the world, with even more culinary uses. While the information here pertains to the seed, the leaves and stems are a popular leafy green in recipes around the world: Brazilian darurú, Greek vleeta, Indian chaulai saag, Indonesia bayam, Jamaican callalloo, Vietnamese rau dền, just to name a few!