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Also known as: cooked amaranth leaves, cooked chaulai
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, they are highly nutritious and low in calories. They are an excellent source of Vitamin K for bone health, Vitamin A for immune support, and essential minerals like iron and calcium, making them a dense source of micronutrients.
A 100g serving contains approximately 23 calories and 4.1g of carbohydrates. This low-calorie profile, combined with 2.1g of protein, makes it a very light yet nutrient-rich side dish.
Yes, they are excellent for weight loss because they are very low in calories and fat (0.2g per 100g). The dietary fiber content also helps promote a feeling of fullness, which can reduce overall calorie intake throughout the day.
Yes, they are very keto-friendly. With only 4.1g of total carbohydrates per 100g, they can easily fit into a low-carb or ketogenic lifestyle while providing essential electrolytes like magnesium and calcium.
Yes, this preparation is naturally vegan and gluten-free. It consists entirely of plant-based ingredients and contains no wheat or animal products, making it suitable for a wide variety of dietary needs.
They have a mild, earthy flavor that is often compared to spinach but with a slightly sweeter, nuttier undertone. The addition of salt during boiling enhances their natural savoriness and reduces any slight bitterness.
Thoroughly wash the leaves to remove grit, then submerge them in a pot of boiling water with a teaspoon of salt. Boil for 3 to 5 minutes until the stems are tender, then drain immediately to prevent them from becoming mushy.
boiled salted amaranth leaves is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.1 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once boiled and drained, they should be stored in an airtight container in the fridge, where they will stay fresh for 3 to 5 days. Reheat them gently in a pan or microwave before serving.
Yes, you can freeze them for long-term storage. After boiling, squeeze out as much excess water as possible and store them in freezer-safe bags for up to 6 months; they are best used in soups or stews after thawing.
Boiling can cause some water-soluble vitamins, like Vitamin C, to leach into the water. However, fat-soluble vitamins like A and K, as well as minerals like iron and calcium, remain largely intact and become easier for the body to absorb.