Amaranth is used as an ingredient primarily in bread, pasta, baby's food, instant drinks, etc. The most common product is flour, whole amaranth seeds in breads, müsli bars, breakfast food and porridges, pastas and biscuits and cookies. Leaves and stems are interesting vegetable suitable for soups, salads or other meals.

All compounds are usually in following ranges:

 14-19 % of protein
 5-8 % of lipids
 62-69 % of starch
 2-3 % of total carbohydrates
 4-5 % of fibre.