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The purpose of the study was to determine the nutritional value and main biologically active substances in amaranth grain from different geographical regions of growth and its processed products. Nine commercially available amaranth samples were selected for the study: 1-3. amaranth grain originated from Russia, Peru and India, respectively, 4. extruded flour, 5. high-protein flour, 30% protein 6. flour with a protein content of 20%, 7. flour, enriched with fiber, 8. cake flour, 9. amaranth grain that has not undergone technological purification (samples 4-9 - country of origin - Russia). The protein content in amaranth samples varied from 12.6 to 33.8%, the fat content was in the range of 5.6-8.1%, and the carbohydrate content was 50.4-72.2% , the ash content was 2.06-6.12% and moisture 2.1-7.1%. The main hydrocinnamic acids in amaranth samples were identified: caffeic, ferulic and p-coumaric. The main flavonoids in the studied samples were rutin pentoside, rutin and nicotiflorin (kaempferol-3-rutinoside). The main fatty acids identified: linoleic, oleic, palmitic, stearic, vaccenic, alpha-linolenic (ω-3).