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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Odia curry featuring tender prawns and fresh amaranth leaves cooked in a pungent mustard and garlic paste. This rustic and flavorful dish is a staple in Odia households, best enjoyed with steamed rice.
A traditional Udupi-Mangalorean curry featuring tender amaranth leaves and lentils simmered in a fragrant, freshly ground coconut masala. It's a delightful blend of tangy, sweet, and spicy flavors, perfect with hot rice.
A simple and nutritious Andhra-style stir-fry made with fresh amaranth leaves, garlic, and lentils. This quick side dish is packed with flavor and comes together in minutes, perfect with hot rice.
They are highly perishable and typically last 2 to 3 days when stored properly in a damp paper towel in the crisper drawer.
Yes, young and tender amaranth leaves can be eaten raw in salads, though they are more commonly cooked to reduce their slightly astringent taste.
Spinach, kale, or Swiss chard are the best substitutes as they have similar textures and nutritional profiles.
Thoroughly wash the leaves in a bowl of cold water to remove grit, then trim off any thick, woody stems before chopping.
Yes, like spinach, amaranth leaves contain oxalates. People prone to kidney stones should consume them in moderation.
Yes, they can be frozen if blanched first for 2 minutes, then shocked in ice water and squeezed dry.
They have a mild, earthy, and slightly nutty flavor, very similar to spinach but often described as more delicate.
Look for leaves that are vibrant in color, crisp, and free from yellowing, wilting, or dark slimy spots.
amaranth leaves 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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