The Amaranth Grain has some protein and is high in lysine, an amino acid that is low in other grain crops. The grain is high in fibre and low in saturated fats, factors which contribute to its use by the health food market. It is an exceptionally rich source of calcium, iron and vitamin C, a very rich source of potassium, vitamin A and riboflavin, a rich source of niacin and an above-average source of protein. Grain amaranth has been used for food by humans in a number of ways. The ground grain is used in breads, noodles, pancakes, cereals, granola, cookies and other flour-based products. The grain can be popped like popcorn or flaked like oatmeal. More than 40 products containing amaranth are currently on the market.