1KG / 2.5KG - BBE extended to 01/9/2014
Amaranth Flour was widely used by the Aztec and Inca civilizations of the pre-Columbian Americas and it is produced by grinding seeds from the amaranth plant into a fine powder. Amaranth Flour is a source of complete protein containing all the essential amino acids and is particularly high in lysine. It is also a good source of magnesium and iron, and is high in dietary fibre.
Amaranth Superfine Flour is high in fibre providing over 9g of fibre per 100g and low in saturated fat and salt. Amaranth Superfine Flour provides 15% protein which will contribute to the growth and maintenance of lean mass.
Amaranth Superfine Flour is ideal for anyone looking to increase daily fibre intake. This can be added to foods to improve the nutritional content as well as being consumed separately as a high carbohydrate (low GI) and high fibre food supplement.
Add to any savoury foods or use as an alternative to plain white flour in baking.
Note: We advise that all servings are measured using an accurate set of scales. While we make every attempt to provide an accurate equivalent measure using our Myprotein scoops, these are only approximate and are not a substitute for using a standardised measuring device.
Please enjoy this product as part of a healthy, balanced diet and an active lifestyle. Store in a cool, dry place out of direct sunlight.
Made in a facility that also handles Milk, Soy, Egg, Gluten and products thereof.
Unflavoured: Organic Amaranth Superfine Flour (100%)
Serving Size - ~
~ - ~ (1kg)
|Energy||1693 kJ/404 kcal||20%|
|of which saturates||1.7 g||9%|
|of which sugars||1.7 g||2%|
* Reference intake of an average adult (8400 kJ/2000 kcal)
The nutritional information is based on the Unflavoured version, when choosing an alternative flavour the nutritional values may vary by up to 10%
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I don't tolerate wheat well (....or dairy...) so I'm always on the look-out for good alternatives. When I saw this on MP and saw that for a grain it has a high protein content, I thought - I'll try that! First off, it doesn't behave, act or taste like wheat flour. Don't go thinking cakes or pastries with this stuff. After some experimentation I found that it DOES make a very passable flatbread with a couple of provisos. Amaranth has an earthy taste. It may or may not suit your palate, to be honest I'm not overly bothered by it, having had to get used to alternatives for my diet. So to the flatbread. One scoop of amaranth, add some dry herbs or spices to it - whatever takes your fancy (I like chili, garlic and pepper) then add enough water to make a paste. Smoosh (technical term) into an oiled hot pan, shape into a flatbread with more smooshing, wait til the underside is a golden colour, flip and repeat. The flatbread won't act like pitta either so don't try to stuff it once cooked. One scoop makes one flatbread. It might work well in a flapjack scenario with oats, but that will take some experimentation. I hope this has given you some ideas. Well done to MP for sourcing this and making it available, I will definitely be making this a regular part of my diet.Goes Well With:Salmon, chicken, chili beef strips, curries.