Herb

Amaranth grows beautifully lush ruby red leaves (though sometimes also grows to become green or even gold), and is often eaten in its leafy form, cooked in stirfries, soups, curries, and daals.

Nutrition

In terms on nutritional content, amaranth (both seeds and leaves) are packed with thiamine, niacin, calcium, potassium, iron, manganese, zinc, and copper, and its leaves are a good source of vitamins A and C and folate. As well, its seeds are a great source of dietary fibre.

Because it’s gluten-free, those who have celiacs disease may use amaranth leaves as a great source of protein.