Finally, when shopping for amaranth greens, look for relatively young bunches of the plant that don't display any budding flowers, an indication that the plant is already too mature.
Cooking :Amaranth Leaves are very palatable and is easy to cook and include in chapathi,Parota and in some other dishes for different flavour. Amaranth is grown and consumed as a leafy vegetable in many countries around the world. It is commonly boiled, steamed, or included in soups and stir-fries.
Storage :
It is advised to use them on the same day when bring you them , for fresh curry flavours. Otherwise wrap a polythene Paper and can be stored for one more day in the freezer.
Usage :This vegetable is used in different ways of Cooking.Look for more varieties of usage.
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Amaranth is highly vitamin-rich and is a good source of vitamin-A, vitamin-B6, vitamin-K, vitamin-C, folate and riboflavin.
Minerals
Amaranth includes numerous minerals such as calcium, potassium, iron, copper, magnesium, phosphorus and especially manganese.
Protein
Amaranth contains large amounts of protein, up to 30% more than wheat flour, rice and oats. The protein contained in amaranth is also unusually complete when compared to other plant sources, containing a complete set of amino acids. Therefore, different sources to obtain the daily recommended dose of protein is not needed. Also, amaranth lacks gluten, which is a problematic protein contained in many true grains.
Excellent gluten-free diet : Vegetarians with gluten-intolerance or those suffering from celiac diseases can meet daily recommended dose of protein from amaranth greens. Compared to other plant sources namely wheat, rye, rice and oats, Amaranth contains 30% more protein with complete set of amino acids.
Ayurvedic treatments :Juice extracted from fresh amaranth leaves are prescribed for treating diarrhoea, and hemorrhage conditions.
Fight-off cancer :Presence of lysine (an essential amino acid) along with vitamin E, iron, magnesium, phosphorus and potassium and vitamin C helps to fight against free radicals responsible for ageing and formation of malignant cells.
Prevents electrolyte imbalance :Amaranth leaves are terrific source of manganese, iron, copper, calcium, magnesium, potassium and phosphorus necessary for maintaining proper mineral balance in the body.
Stop hair loss and greying :Besides regular consumption, applying juice from the leaves prevent brittle hair falling. This wonderful cosmetic benefit of amaranth leaves also retards the onset of premature greying.
Aids in weight management :Protein in the leaves help to reduce insulin levels in the blood and also release a hormone that lessen hunger pranks and prevent "binging catastrophe".
Prevents calcium-deficiency ailments :Calcium present in amaranth leaves reduce risk of osteoporosis and other calcium deficiencies because it has twice the calcium as milk. Indeed good news for lactose-intolerance!
Improves digestion :High dietary fibre content (3 times that of wheat) in the greens improve digestive health and reduces constipation. It is easily digestible and good for both young ones and elders.
Decreases risk of cardiovascular disease :Amaranth leaves are an excellent dietary source of phytosterols that lowers blood pressure and prevents heart ailments including stroke.
Reduces bad cholesterol : One of the key benefits of amaranth leaves is cholesterol-lowering ability. Being fibrous, this leafy vegetable is effective in reducing LDL levels in the blood and promotes weight loss. Presence of tocotrienols (a type of vitamin E) also aids in cholesterol-lowering activity.
Improves eyesight :Vitamin C found in the leaves contribute to towards healthy vision.
Provides energy :Highly packed with carbohydrates, proteins, vitamin K, folate, riboflavin, vitamin A, vitamin B6, and vitamin C, amaranth leaves boost energy in the body.
Good for anaemic patients: Iron-rich (5 times that of wheat) red amaranth leaves promote coagulation and increase haemoglobin content and red blood cell counts.
Amaranth seeds :
Cholesterol :The oils and phytosterols in amaranth help lower cholesterol levels, including LDL (bad cholesterol) and triglycerides.
Inflammation :The anti-inflammatory properties in the peptides and oils of amaranth can ease pain and reduce inflammation. This is especially important for chronic conditions where inflammation erodes at health, such as diabetes, heart disease, and stroke.
Blood Pressure :The fibre and phyto-nutrients in amaranth lower blood pressure according to some recent studies. This grain tackles cholesterol, inflammation, and blood pressure, making it all around a good food for heart health.
Dietary Fibre and Amino Acids:Dietary fibre and essential amino acids, including lysine which has clinically shown potential for cancer treatment, are prominent in amaranth. It also contains relatively low cholesterol levels.
Disease Prevention:The oils in amaranth have been shown to help prevent and treat those with hypertension and cardiovascular disease. Regular consumption of amaranth can reduce cholesterol levels and lower blood pressure.
Immune Support :Amaranth has been noted to help boost the body's immune system.
Cooked amaranth shouldn't be reheated as the nitrates present in the leaves get converted to nitrites. This is particularly harmful for young children.
The grain can occasionally be difficult to digest. You can try soaking the grain overnight or toasting it before cooking the grain. Using amaranth flour might also be an easier switch to make.
Special Precautions & Warnings :
Pregnant or breast feeding mothers should ideally not make a switch to this grain during this time.
Not enough is known about the use of amaranth during pregnancy and breast-feeding. Stay on the safe side and avoid use.
Cautionary Advice :Amaranth's moderately high content of oxalic acid inhibits much of the absorption of calcium and zinc. It should be avoided or eaten in moderation by those with gout, kidney disorders or rheumatoid arthritis. Reheating cooked amaranth is not recommended, particularly for consumption by young children, because the nitrates in the leaves can be converted to nitrites, as in spinach.
About the Vegetable :Amaranthus, collectively known as Amaranth,is a cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, cereals, and ornamental plants. Most of the species from Amaranthus are summer annual weeds and are commonly referred to as pig weed. Catkin-like cymes of densely packed flowers grow in summer or autumn. Approximately 60 species are recognized, with inflorescences and foliage ranging from purple and red to green or gold. Members of this genus share many characteristics and uses with members of the closely related genus Celosia.The root of mature amaranth is a popular vegetable. It is white and cooked with tomatoes or tamarind gravy. It has a milky taste and is alkaline.leaves and stems are used as a stir-fry vegetable, or in soups
Genus name : Amaranthus
Popularly Known as :Thotakuoora, Bonongwe, Minze,Rajgaro, Panipahl, Tikora, Bayam, Thantina, Dhantina Soppu, Harive, Cheera, Shravani Maath
Usage :
In Indonesia and Malaysia, leaf amaranth is called bayam. In the Philippines, the Ilocano word for the plant is "kalunay"; the Tagalog word for the plant is kilitis or "kulitis".
In the state of Uttar Pradesh and Bihar in India, it is called Chaulai and is a popular green leafy vegetable (referred to in the class of vegetable preparations called saag).
It is called Chua in Kumaun area of Uttarakhand, where it is a popular red-green vegetable.
In Karnataka state in India, it is called Harive. It is used to prepare curries like Hulee, palya, Majjigay-hulee and so on.
In the state of Kerala, it is called 'Cheera' and is consumed by stir-frying the leaves with spices and red chillies to make 'Cheera Thoran'.
In Tamil Nadu State, it is regularly consumed as a favourite dish, where the greens are steamed, and mashed, with light seasoning of salt, red chillis and cumin.
It is called keerai masial. In Andhra Pradesh this leaf is added in preparation of a popular dal called thotakura pappu.
In Maharashtra, it is called "Shravani Maath" (literally grown in month of Shravan) and it is available in both red and white colour.
In Orissa, it is called "Khada saga", it is used to prepare 'Saga Bhaja', in which the leaf is fried with chillies and onions.
