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Amaranth Research
Amaranth Research
Centuries Old, Yet New to the Modern Market
At Tennessee State, research is being conducted surrounding Amaranth, a native-to-the-Americas grain with exceptional nutritional value.
| Why Amaranth? | This grain has 12 to 17% protein, is high in lysine (an essentiol amino acid -- which other crops are low in), has high fiber content, and is low in saturated fat. |
Because of its importance as a symbol of indigenous culure, its gluten-free palatability, ease of cooking, and a protein that is particularl well-suited to human nutritional needs, interest in grain amaranth (especially A.听cruentus听and A.听hypochondriacus) revived in the 1970's. It was recovered in Mexico from wild varieties and is now commercially cultivated. - Wikipedia
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