Below is a list of all known varieties for Amaranth Flour. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Amaranth Flour (Puffed) | Milled from amaranth seeds that have been puffed prior to grinding, resulting in a lighter texture and fully developed flavor. |
| Amaranth Flour (Toasted) | Flour made from seeds that have been lightly toasted before milling, enhancing the nutty flavor profile. |
| Amaranth Flour (Whole Seed) | Milled from the entire amaranth seed, ensuring maximum fiber and nutrient retention. |
| Burgundy Amaranth | A tall, high-yielding variety grown for both its edible red leaves and its grain; popular in cool climates. |
| Golden Giant Amaranth | A vigorous variety grown primarily for its large yield of pale gold seeds, but the leaves are also edible when young. |
| Guatemalan Purple Amaranth | A robust variety with dark purple leaves and stems; used as a flavorful cooked green and for grain production. |
| Mercado Amaranth | A variety grown primarily in Mexico and Central America for its seeds, but whose young leaves are a popular cooked vegetable. |