FODMAP/SIBO Rating
Serving Size Consideration: A typical serving of cooked amaranth
Safe Serving Size: A safe serving size of cooked amaranth for FODMAP-sensitive individuals
Active Compounds: Contains negligible amounts of fermentable carbohydrates, primarily consisting of well-absorbed simple sugars and resistant starch
Digestive Impact
Why it's problematic: Generally well-tolerated
Specific symptoms: Minimal to no digestive symptoms when consumed in recommended portions
Typical reaction time frame: If any reaction occurs, typically within 2-4 hours of consumption
Individual variation: Most people can tolerate amaranth well, but some may be sensitive to larger portions
Cooking reduces any minimal FODMAPs present
Soaking before cooking can improve digestibility
Avoid combining with:
- wheat bread
- rye bread
- barley
Safe complementary foods: Can be safely combined with most low FODMAP vegetables and proteins
- Start with 2 tablespoons (24g) cooked amaranth
- If well tolerated, increase to 1/4 cup (48g)
- Monitor for any symptoms for 24-48 hours
Signs of success: No digestive discomfort, bloating, or changes in bowel movements
Common products containing garlic:
- gluten-free bread mixes
- breakfast cereals
- granola bars
- plant-based protein powders
Alternative names: kiwicha, rajgira, ramdana
Factors affecting tolerance:
- Overall digestive health
- Portion size consumed
- Preparation method
- Individual sensitivity to grains
Tip: Start with small portions and gradually increase based on tolerance