Researchers from the U. S. Department of Agriculture in Madison, WI conducted studies that showed the healthy oil in amaranth could significantly reduce total cholesterol and LDL (“bad”) cholesterol in 6-week-old female chickens.
The Journal of Nutrition, August 1996; 126(8):1972-8
The Institute of Nutrition of Central America and Panama in Guatemala conducted a comparative study between the protein in amaranth and cheese protein. Researchers concluded that the protein in amaranth is among the most nutritious vegetable-based protein and can be considered on par with protein from animal-based products.
Plant Foods for Human Nutrition, March 1993; 43(2):123-43
Researchers in Peru fed toasted amaranth flour, popped amaranth grain, and amaranth flakes to young children as the source of all dietary protein and fat, and as 50% of their daily energy requirements. Later, children were fed a mix of amaranth and corn in various flour, flake, and meal forms. Results showed that protein uptake from amaranth flour was favorable, and combining amaranth with corn provided for better protein uptake than consuming corn alone.
The Journal of Nutrition, January 1988; 118(1):78-85
