Nutritional Elements
Amaranth microgreens are an excellent source of lysine (about double that of common cereals).
A recommended daily dose of vitamin K is contained in approximately 15g of amaranth microgreens, better if consumed raw.
It is an excellent source of vitamin C and A, magnesium and a lot of iron, almost at the same level as spinach.
Red Amaranth Lakota microgreens : THE USES IN THE KITCHEN
Thanks to its acidic but pleasant flavour, it can be eaten raw in fresh salads, such as wild herbs in spring or small leaf salads, to give a little vitality to the flavors without being intrusive.
If cooked, it can be sautéed in a pan with garlic, perhaps together with spinach or wild herbs. Thanks to its acidic flavour, it goes very well with canapés, grilled foods and flavors that need a contrast.
In salads it goes well with carrots, cucumber and radicchio for those who appreciate strong flavours, but it is also delicious with just a drizzle of oil.
Excellent for accompanying mushrooms, dishes with vegetable and non-vegetable cream and for filling quick sandwiches. The microgreen can be mixed with cooked seeds to strengthen the flavor and added to preparations such as couscous or millet meatballs.
Suggestion
The acidic taste of amaranth microgreens goes very well with all foods with a markedly oily flavour, by contrast.