Amaranth may not be a household name, but people have cultivated this gluten-free grain for millennia and it was even a staple of the Aztecs. Its seeds have more protein than rice, sorghum, and rye, and are also rich sources of fiber, iron, phosphorous, and calcium. It works as both a hot cereal and a soup thickener.
Credit: Alasdair Thomson / Getty Images
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