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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, boiled amaranth leaves are highly nutritious and low in calories. They are an excellent source of Vitamin K for bone health, Vitamin A for vision, and Vitamin C for immune support, while providing essential minerals like iron and calcium.
A 100g serving of boiled unsalted amaranth leaves contains approximately 21 calories and 4.1g of carbohydrates. This makes them a very low-calorie, nutrient-dense vegetable suitable for most dietary plans.
Yes, they are very keto-friendly. With only 4.1g of total carbohydrates per 100g and a good amount of fiber, they have a low net carb count and provide essential electrolytes like magnesium that are beneficial for those on a ketogenic diet.
Yes, boiled amaranth leaves are naturally vegan and gluten-free. They are a pure plant-based ingredient that fits perfectly into vegetarian, vegan, and celiac-safe diets.
They have a mild, earthy, and slightly sweet flavor, often compared to spinach but with a more delicate texture. Since they are prepared unsalted, they easily take on the flavors of spices or sauces they are served with.
Rinse the leaves thoroughly to remove grit, then drop them into boiling water for 2 to 4 minutes until tender. Drain them immediately to prevent a mushy texture and to help reduce the concentration of oxalates.
Once boiled and drained, amaranth leaves can be stored in an airtight container in the refrigerator for 3 to 5 days. For the best quality, ensure they are well-drained before storing to prevent them from becoming slimy.
boiled unsalted amaranth leaves is a versatile ingredient found in cuisines around the world. With 21 calories per 100g and 2.1 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, you can freeze them for long-term storage. Squeeze out as much excess water as possible, portion them into freezer bags, and store for up to 6 months; they are best used in cooked dishes like soups or stews after thawing.
They are a great plant-based source of iron, which is essential for healthy red blood cells. To maximize absorption of this non-heme iron, it is helpful to consume them alongside foods rich in Vitamin C, such as a squeeze of lemon juice.
Boiling helps reduce the level of oxalates and nitrates found in the raw leaves, which can interfere with mineral absorption in some individuals. It also softens the fibrous stems and leaves, making them easier to digest and more palatable.