Once a staple food of the pre-Columbian Aztecs, Amaranth first found its way to the Americas from China, and eventually reaching Mexico as early as 2000 BC. Primarily thought of and used in recipes as a grain, Amaranth is actually a fruit whose bushy plant grows 5-7 feet, with a distinguishing intense red or magenta flower head displaying itself in exquisite feathery plumes. Each plant is capable of producing 40,000 - 60,000 edible seeds. Amaranth is notably high in protein, 15-18 percent, and contains exceptional amounts of calcium, iron, potassium, phosphorous and vitamins A, C and E. The germ of the Amaranth Seed is high in linoleic rich unsaturated oil. Most notable is its impressive fiber content, which is 3 times higher than wheat.