red amaranth
Also known as: red amaranth leaves, amaranthus gangeticus
Loading...
Also known as: red amaranth leaves, amaranthus gangeticus
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A simple and nutritious North Indian stir-fry made with fresh red amaranth leaves. This quick and easy sabzi, tempered with garlic, chillies, and spices, is a vibrant and healthy dish that pairs perfectly with roti or dal rice.
A vibrant and nutritious Maharashtrian stir-fry made with red amaranth leaves (lal math). This simple, homestyle dish is tempered with garlic and mustard seeds, and finished with fresh coconut. Ready in under 30 minutes, it's a perfect healthy side for rotis, bhakri, or dal rice.
Yes, red amaranth is highly nutritious and low in calories, containing only 23 calories per 100g. It is packed with vitamins A, C, and K, along with essential minerals like iron and calcium, making it excellent for bone health and immune support.
Red amaranth is rich in anthocyanins, which are antioxidants that protect cells from oxidative stress. It supports blood clotting and vision through high levels of Vitamin K and A, while its fiber content aids in digestion and blood sugar regulation.
Yes, red amaranth is very keto-friendly. It contains only about 4 grams of carbohydrates per 100g, and since a portion of that is dietary fiber, the net carb count is low enough for most ketogenic diets.
Yes, red amaranth leaves are naturally gluten-free. They are a safe and healthy leafy green option for individuals with celiac disease or gluten sensitivities.
Red amaranth is most commonly sautéed with garlic, onions, or spices, similar to spinach. It can also be added to soups, stews, and dals, where it cooks quickly in about 3 to 5 minutes.
Red amaranth has a mild, earthy flavor that is very similar to spinach but slightly sweeter and nuttier. The texture is tender, though the stems provide a pleasant crunch if included in the dish.
Yes, young and tender red amaranth leaves can be eaten raw in salads. However, cooking the leaves is often preferred as it reduces the oxalate content and makes the iron and calcium more bioavailable.
red amaranth is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.46 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 0 recipes featuring red amaranth with step-by-step instructions.
Browse recipes →Store unwashed red amaranth in a perforated plastic bag or wrapped in a damp paper towel in the refrigerator's crisper drawer. It is a delicate green and should be used within 2 to 3 days for optimal freshness.
Fresh red amaranth should have vibrant, sturdy leaves with a deep red or purple hue and no signs of wilting. Avoid bunches that have slimy stems, yellowing leaves, or a pungent, fermented odor.
Yes, the natural red pigments (anthocyanins) in the leaves are water-soluble and will bleed during cooking. This can turn sauces, grains, or other vegetables in the same pan a vibrant pink or red color.