Amaranth seed

Amaranth seed can be offered around 6 months, once baby is ready for solids. Technically it is a pseudocereal. Like quinoa, its nutrition resembles a grain's and it cooks like one. Every part of the plant, from root to flower, can be eaten. More than 70 varieties are known, and the leaves are eaten as greens in many countries.

It is packed with protein, and it also supplies zinc, selenium, magnesium, iron, folate and vitamin B6. A cup of the cooked seed brings more than 9 g of protein and roughly 5 mg of iron.

Rinse the amaranth first to remove dirt and debris. If you have time, soak it 4 to 8 hours. Soaking makes the seed easier to digest and improves nutrient absorption.

Serve it as a warm porridge at first. Later, use it in casseroles, patties, soups and grain salads. It is a good gluten-free substitute for rice. You can lightly toast dried seeds on the stove until they pop and sprinkle them on yogurt for crunch.

After 18 months, avoid sweetened recipes. Cook amaranth in unsweetened plant milk and sweeten with fruit. Taste preferences start to settle at this age.

Choking is not a typical problem with amaranth, although in theory any food can block an airway. Cook it well and serve it with a porridge texture. Stay close while your baby eats.

Amaranth allergy is rare. It is even used in place of allergens such as soy and wheat. For the first few servings, give a small amount of cooked seed on its own. If nothing happens, raise the portion slowly at later meals.