67% OFFOrganic Roasted Amaranth Flour 300g
₹ 140.00
Amaranth is one of only a handful of plant foods considered a "complete protein" — containing all nine essential amino acids including lysine, which is critically absent in whe... Read more ↓
100% Organic
No Additives
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100% Organic Roasted Amaranth (Rajgira / Ramdana / Chaulai — Amaranthus hypochondriacus). Vegan. Naturally gluten-free. No preservatives, no additives, no artificial flavours or colours.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 111 kcal | 371 kcal | 5.6% |
| Protein | 4.1g | 13.6g | 8.2% |
| Carbohydrates | 20.8g | 69.2g | 6.4% |
| Of which Sugars | 0.5g | 1.7g | <1% |
| Total Fat | 2g | 6.5g | 3% |
| Of which Saturated Fat | 0.5g | 1.6g | 2.3% |
| Dietary Fibre | 2g | 6.7g | 8% |
| Sodium | 5mg | 18mg | <1% |
| Calcium | 48mg | 159mg | 4.8% |
| Iron | 2.3mg | 7.6mg | 13.4% |
| Magnesium | 74mg | 248mg | 21.8% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Amaranth is one of only a handful of plant foods considered a "complete protein" — containing all nine essential amino acids including lysine, which is critically absent in wheat, rice and corn. At 7.6mg iron per 100g (second only to sattu among common Indian flours) and 248mg magnesium, amaranth flour is nutritionally in a class of its own.
What is Roasted Amaranth Flour?
Amaranth (Amaranthus hypochondriacus), known as rajgira, ramdana or chaulai in India, is a pseudocereal — a broadleaf plant whose seeds are used like cereal grains. Indigenous to Central America but cultivated in India for centuries, it is classified as a phalahar (fasting food) in Hindu tradition and consumed during Navratri and other vrats. Our amaranth flour is made from certified organic amaranth that is dry-roasted to neutralise natural saponins, enhance flavour and improve digestibility, then stone cold-milled into flour.
Key Nutritional Benefits
- Complete protein — all nine essential amino acids; PDCAAS score comparable to dairy protein
- Very high iron — 7.6mg per 100g (13.4% RDA per 30g serving); second highest among common Indian flours
- Exceptional magnesium — 248mg per 100g (21.8% RDA per 30g), supporting cardiovascular and neuromuscular health
- Good dietary fibre — 6.7g per 100g
- Calcium — 159mg per 100g; comparable to red meat in protein quality, superior in calcium
- Naturally gluten-free — safe for coeliac disease and gluten sensitivity
- Squalene — a natural antioxidant found in amaranth oil; not present in cereal grains
Amaranth vs Common Flours: Iron and Protein (per 100g)
| Flour | Protein (g) | Iron (mg) | Magnesium (mg) | Lysine present? |
|---|---|---|---|---|
| Dhatu Roasted Amaranth | 13.6 | 7.6 | 248 | Yes (complete protein) |
| Sattu (Roasted Chana) | 22.5 | 9.1 | 166 | Yes (legume) |
| Whole Wheat Atta | 14.0 | 4.0 | 138 | Low |
| Ragi Flour | 7.3 | 3.9 | 137 | Low |
| White Rice Flour | 5.9 | 0.7 | 23 | Low |
Lysine content and PDCAAS: Becker et al., Cereal Chemistry 1981; Repo-Carrasco-Valencia et al., Food and Nutrition Sciences 2011. Nutrient data: USDA FoodData Central; ICMR-NIN 2017.
How to Use Roasted Amaranth Flour
- Rajgira roti (vrat) — Mix with boiled potato and hot water for binding; cook on medium tawa with ghee
- Rajgira ladoo — Mix roasted amaranth flour with jaggery, ghee, cardamom and nuts; roll into ladoos
- Instant amaranth porridge — Stir 3 tbsp into warm milk; add honey and cinnamon; no additional cooking (pre-roasted)
- Gluten-free baking — Replace 20–30% of rice flour in cookies, muffins and pancakes for a protein and iron boost
- Energy balls — Mix with peanut butter, honey, seeds and dry fruits; refrigerate for 30 minutes
Frequently Asked Questions
Most plant proteins lack one or more essential amino acids. Amaranth contains all nine essential amino acids in balanced proportions, including lysine — an amino acid deficient in most cereal grains. This makes amaranth flour one of the few plant-based "complete proteins," with a protein quality (PDCAAS score) comparable to eggs and casein. A 30g serving provides 4.1g of high-quality complete protein.
Like buckwheat, amaranth is a pseudocereal (not a true grass/cereal), which qualifies it as a "phalahar" (fasting food) in Hindu tradition. Rajgira (amaranth) ladoo, amaranth porridge and amaranth flatbreads are traditional Navratri foods. The roasting process used in our flour enhances its nutty flavour and improves digestibility for fasting stomachs.
Roasting pre-gelatinises the starch, making it more digestible and slightly soluble (the flour can be stirred into warm liquid without full cooking). It also develops a deeper, nuttier flavour profile and reduces the naturally present saponins (bitter compounds) in the outer seed layer. Our roasted amaranth flour is ready-to-eat in warm liquid preparations like porridge.
Amaranth is one of the highest plant-based sources of iron — 7.6mg per 100g, or 13.4% RDA per 30g serving. However, amaranth also contains phytic acid, which reduces iron absorption. To maximise iron uptake, consume amaranth flour dishes with vitamin C-rich foods (lemon juice, tomatoes) or combine with fermented preparations. The roasting process partially reduces phytic acid content.