1000 Seeds Green Amaranth Rau Den Tender Amaranth Round Leaf Seeds Chinese Spinach Redroot Amaranth Organic Vegetable Non-GMORegular price $6.99 Save $-6.99
|Plant or Animal Product Type||Herb|
|Material Feature||Gluten Free|
|Special Feature||Extended Bloom Time|
|Expected Blooming Period||Spring|
|Sunlight Exposure||Full Sun|
|Product Care Instructions||Iron|
|Number of Pieces||1000|
About this item
- Health Benefits of Amaranth Greens. Amaratnh leaves are storehouse for many phytonutrients, antioxidants, minerals and vitamins which contribute immensely to health and wellness.
- Its greens carry just 23 calories/100g. Amaranth leaves contain only traces of fats and no cholesterol. The leaves and stems carry a good amount of soluble and insoluble dietary fibers. For the same reason, leafy greens including amaranth often ...
- Fresh 100 g of leaf amaranth contains 29% DRI of iron. Iron is an essential trace element required by the human body for red blood cell (RBC's)
- It is also called the Redroot Amaranth, as it has a red root. This Green Amaranth likes hot weather, and they are not found in early spring. They are a summer plant, and tend to come up after a hot spell. For the same reason this is a hated weed of farmers, it makes an excellent plant to grow in the home garden - it is super easy to gro
- Delicious fermented A traditional African amaranth green preparation involves fermenting the leaves and jarring them to be eaten in the off season. Fermenting the greens is doubly healthful because you get to enjoy the inherent healthfulness of the green as well as the benefits of fermented foods.
- Amaranth greens may be eaten raw or cooked. The younger leaves are mild and tender while the more mature plants are slightly fibrous and develop a bitter flavor. Select Amaranth leaves that have small thin stems and lack any flower buds. Although edible, the blossoms usually indicate that the leaves are past their prime for eating.
- Amaranth greens are the leaves of Chinese Spinach. Most varieties are mostly green with red coloration in the center which produces a reddish juice as they are cooked.
Amaranth greens are nutritious, edible leafy vegetables of Central American origin. Amaranth leaves and grains were one of the staple foods of Aztecs and Incas in pre-Columbian times. Presently, its growth is mainly concentrated in tropical climates of Latin Americas, Asia, and Africa. Botanically, amaranth belongs to the family of Amaranthaceae, in the genus; Amaranthus. Scientific name: A. dubius. Amaranth grows all around the world in tropical and subtropical environments. Several cultivars of amaranth grown meant either for vegetable leaves or grain. Botanically, amaranth species meant for their leaves are different from those grown for the purpose of grains (pseudocereals). Vegetable amaranths are distinguished by features like short spike inflorescence, glossy, brownish-black seed, and indeterminate growth habit. A. tricolor and A. dubius are some of the important leafy-amaranths. Grain Amaranths are characterized by apical large inflorescence comprising aggregates of cymes and white or cream-colored seeds. Grain Amaranths includes A. hypochondriacus, A. caudatus, A. cruentus, etc.