Due to described agricultural advantages, unique nutritional properties and versatile usage, grain amaranth (Amaranthus spp.) has gained increased attention since 1970s when it has been re-discovered. The present paper briefly describes crop importance, botany and chemical composition, including new findings on nutritive value and properties of grain amaranth processed as food. Especially the rheological properties of composite flours containing amaranth and their suitability for making fortified bread are discussed. According to the information obtained in the scope of a national research project, grain amaranth is recognised as a perspective crop suitable for production of highly nutritive food and feed also under our conditions.

Key words: grain amaranth, nutrition value, utilisation, bread making

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