Amaranth grain, kamut?!
I think I read one or both also have protein in them and not carbs and that the Aztecs believed amaranth gave them special powers.
Answers: Are both of these equally healthy to eat?
I think I read one or both also have protein in them and not carbs and that the Aztecs believed amaranth gave them special powers.
Speaking from experience, and I have wide-ranging tastes, I found amaranth a difficult grain. It cooks up heavy, mucilaginous, with a somewhat bitter and astringent flavor. It is also prone to scorching, since it is so gluey in the pot. While cooking, it spatters in these horrific volcano-like splurts--I remember calling it "whole-grain napalm." After a couple tries I found it quite easy to overlook, as I couldn't find anything I liked it in. I cannot imagine any culture, with the means to choose otherwise, making amaranth a staple grain. If you are amaranth-curious, I recommend buying a small amount (1 cup) and experimenting with it a bit.
On the other hand, I think quinoa, amaranth's cousin, is great, and I eat it all the time. Quinoa (rolled or not) mixed 50-50 with cracked rice makes a great hot cereal. Quinoa is a high fiber, high protein, high mineral, low glycemic index seed. It cooks up dry and fluffy and fast (in about 15 mins), the opposite of amaranth. It's nutritious for the number of calories it has. I often add it to stews.
Kamut is a wheat-like grain of mysterious heritage, unsuitable for people with gluten intolerance. Kamut is a nutritious grain, and has more carbs and therefore more calories by volume than quinoa/amaranth, good if you're eating a vegetarian or restricted diet. You can cook it in about 5X its volume of water in a slow cooker, and eat it as porridge or add it to other recipes. For instance, I combine it with veggies and herbs and other flavorings to make hearty casseroles.
To answer your question more directly, both grains have plenty of protein, amaranth perhaps more by weight than kamut, although most people eat by sight or volume, not weight. Amaranth is definitely the one you heard about having high protein and low carbs--kamut is high in both. I don't know about amaranth's special powers, except perhaps the strength of will it would engender to eat it day in and day out. I recommend quinoa for its similarities to amaranth without its drawbacks.
All grains have both protein and carbohydrate. It's only the amounts and proportions that differ. Grains in general contribute half the protein in the human diet.
Quinoa (closely related to amaranth) has about 13% protein, which is less than wheat or kamut, but its protein quality is superior. It's also a great source of iron.
Kamut, which is a wheat relative, has about 15 to 16% protein, which is similar to that of durum wheat, and higher than that of bread wheat, but its protein quality is superior to both.
I would not obsess too much over the numbers, since the qualitative differences are more important here.
All grains have carbs in fact all fruits & veggies have carbs. I think you mean starches. The grains you mentioned are lower in "Carbs" than Wheat, Rice, Corn etc.
Yes, Amaranth was use in the Aztec sacred ceremonies. It was ban by the Conquistadors(aka Catholic Church). It was hidden & grown in the high mountains, which is why we have it today.
As a person that needs Gluten Free diet I'm exploring all kinds of different grains. It's an amazing journey to eat "outside" of the SAD.
Another high protien grain you can explore is Quinoa(KEEN-wa).
Slainté(to your health)