Amaranthus

 “Edible” Amaranth refers to any member of the genus Amaranthus whose leaves can be eaten as a potherb, and or whose seeds can be eaten as a grain. Different species are found on all continents except Antarctica, and may be annuals or short-lived perennials. Some of the larger species are often grown as vegetables and grain crops, though they are nowhere near as popular as spinach or wheat.

The grain is touted as a “superfood,” as it has high concentrations of calcium iron, and the amino acid lysine. Nutritionists often recommend pairing it with wheat, corn or other grains, partly to complement amaranth grain with other amino acids, and partly to mask the grain’s bitterness.

The leaves also have high concentrations of calcium and iron, and are easily absorbed into the system. Because of this, it is a good vegetable to help stimulate the growth of children, and speed up healing of injuries and bone fractures. The leaves also have high levels of carotene, and help stimulate the immune system.

In summer time, red amaranth leaves can be eaten to help relieve summer heat, and relieve toxicity from food poisoning. The high iron content also helps iron-deficient anemia patients. Topically, the crushed leaves can be applied directly to snake bites or venomous insect bites and stings. Patients who have chronic diarrhea should avoid eating amaranth leaves, as the intestine-stimulating properties of the leaves will aggravate their condition.