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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, amaranth greens are highly nutritious and low in calories, providing only 23 calories per 100g. They are packed with vitamins K, A, and C, along with essential minerals like iron and calcium, making them excellent for bone health and immune support.
They are extremely rich in Vitamin K, which is crucial for blood clotting and bone density. They also provide powerful antioxidants from Vitamins A and C, and contain lysine, an essential amino acid often missing in other plant-based foods.
100g of amaranth greens contains approximately 23 calories and 2.5g of protein. While low in total calories, they offer a higher protein-to-calorie ratio than many other leafy vegetables, making them a nutrient-dense choice.
Yes, they are very keto-friendly. With only 3.5g of carbohydrates and significant fiber per 100g, they have a very low net carb count, making them ideal for low-carb and ketogenic diets.
Yes, amaranth greens are naturally vegan and gluten-free. They are a plant-based vegetable and do not contain any animal products or gluten proteins, making them safe for those with celiac disease or gluten sensitivities.
They are most commonly sautéed with garlic and oil, added to soups, or used in stir-fries. They cook very quickly, similar to spinach, and are a staple in traditional Indian dal and Caribbean callaloo dishes.
Amaranth greens have a mild, earthy flavor similar to spinach but with a slightly sweet or nutty undertone. The red-leafed varieties tend to have a deeper, more robust flavor than the green varieties.
amaranth greens is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, young and tender amaranth leaves can be eaten raw in salads. However, older leaves can be slightly tough and are usually better when steamed, sautéed, or boiled to improve texture and digestibility.
Store unwashed amaranth greens in a breathable bag in the refrigerator's crisper drawer. They are delicate and typically last for 3 to 5 days; it is best to wash them only immediately before use to prevent premature spoilage.
Like spinach and beet greens, amaranth greens contain oxalates, which can interfere with calcium absorption and may be a concern for individuals prone to kidney stones. Boiling or steaming the greens can help reduce the oxalate levels significantly.