The Aztecs used amaranth as early as 6000 years ago and it was highly valued food. It was given as a present to the kings, but it was also used in religious ceremonies. With the advent of the new civilizations from Europe, this food had been banned for the purpose of assimilating the native populations and changing their original habits. Still, amaranth continued to grow in these regions and in the past years it is already consumed in many countries worldwide, with the consumption having increased manifold. It is used as a substitute for starches, due to the absence of gluten in its content. To prepare amaranth, you need to boil it for 30 minutes using the ratio 1part amaranth to 3 parts water. It is advisable to rinse it briefly before cooking. It is high in manganese, but also iron, magnesium, phosphorus and dietary fiber. Amaranth is a source of proteins, and it is specific for containing an essential amino-acid, which is rarely found in vegetable products. Iron plays an important role in children’s growth and the immune system. It contributes to the production of hemoglobin and red blood cells, helps reduce fatigue and maintain the normal cognitive function.