Amaranth is one of the oldest arable crop in the world. It was brought to Europe around the 17th century, but as an ornamental plant. It was not until the 1970s, after thorough examination of the chemical composition of amaranth seeds, that in effect of which the nutritional value of this plant was rediscovered and recognized. Since then, there has been increased interest in amaranth as a ‘plant with a future’. A great deal of scientific research has been carried out, leading to recognition of its nutritional, ecological, agricultural and health-promoting values (especially for the prevention and treatment of diseases of the cardiovascular, nervous and digestive systems). Among cultivated amaranths species Amaranthus caudatus, Amaranthus cruentus and Amaranthus hypochondriacus have the highest nutritional value. However, differences in the nutrient content are also noticeable between these species. One of the attributes of this plant is the high content of highly digestible complete protein and the presence of all essential amino acids in the seeds. The seeds also contain large amounts of gluten-free starch with a small grain diameter, fibre, vitamins and minerals. Furthermore, they have a high fat content compared to cereal grains. Amaranth oil consists mainly of unsaturated fatty acids (oleic, linoleic and linolenic). Some of the unsaturated fatty acids, such as linolenic acid, are exogenous fatty acids, essential for the human body. Valuable components of the fatty acid fraction include squalene, tocopherols and tocotrienols. These compounds are particularly valuable due to their antioxidant properties.