Abstract

The phytate and tannin contents of eight varieties of amaranth were determined. The phytate content of amaranth (0·52–0·61%) was higher than that of rice and millet, but lower than that of corn and wheat. Phytate is distributed throughout kernels of amaranth. Phytate content cannot be reduced by removal of the seed coat. Tannin levels of amaranth (0·043–0·116% catechin equivalent) were small in comparison with those in sorghum and millet. Tannin levels in the seed coat of amaranth are higher than those in the starchy perisperm.

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