Amaranth, also called kiwicha, has been cultivated in the Andes for generations and remains valued today as a naturally gluten-free pseudocereal with a rich nutritional profile.1 Yet not all amaranth is nutritionally identical. The variety and growing environment may influence the nutrients and bioactive compounds found in the seeds. A 2025 multinational comparative study examined amaranth varieties from Peru and Europe to better understand how their nutritional composition varies across different cultivars and geographic origins.
The Study
Researchers from several institutions around the world conducted this comparative study on 10 amaranth samples. Half were Peruvian amaranth (Amaranthus caudatus) sourced from the Andean regions of Apurímac, Cusco, Cajamarca, Huancayo, and Ayacucho, which were compared with three Slovak and two Polish amaranth samples.
The Peruvian samples included red, white, and black amaranth, as well as specific varieties such as Centenario, INIA 430 Imperial, and INIA 413 Morocho.
Researchers conducted an extensive nutritional analysis, measuring protein, starch, fat, minerals, and amino acids. They also evaluated bioactive components, including polyphenols, flavonoids, phenolic acids, antioxidant activity, phytosterols, squalene, and tocopherols.
The Results
The analysis revealed significant differences among the samples. All varieties contained essential amino acids, including lysine and leucine, with the Polish cultivars generally containing the most protein. Mineral levels and other bioactive compounds also varied considerably across varieties.
Interestingly, several Peruvian amaranth samples stood out for their phenolic compounds and antioxidant activity. The Centenario variety had the highest total polyphenol content of all 10 samples. The black-and-white amaranth sample showed the highest flavonoid content and the strongest antioxidant activity, while the red-and-white amaranth sample contained the highest level of phenolic acids.
What Does this Mean?
Published in Food Science & Nutrition, the findings revealed considerable diversity across amaranth varieties, which offer distinct combinations of protein, minerals, amino acids, and bioactive compounds shaped by both genetics and growing conditions. Particularly noteworthy is the finding that amaranth from Peru stands out for its phenolic compounds and antioxidant activity.
While this laboratory study does not demonstrate health effects in humans, it adds to growing research on the nutritional and bioactive properties of amaranth and the potential of this traditional Andean crop as a nutrient-rich addition to a varied diet.
Other Peruvian pseudocereals with rich nutritional profiles include quinoa and kaniwa.
