Green Amaranthus - Gross: 225g | Net: 150g
Amaranth is definitely one of the lesser known microgreens, but you may have encountered it in its seed form. It's an annual or perennial plant that grows around the world. There are roughly 70 species, some that grow to become purple, red, green, or gold.
When planted, amaranth grows beautifully lush ruby red leaves (though sometimes also grows to become green or even gold) and they've been around for a very long time, consumed by the pre-Columbian Aztecs, who referred to it as huauhtli. In fact, amaranth may have been 80% of their diet at some point.
In terms on nutritional content, Amaranth (both seeds and leaves) are packed with thiamine, niacin, calcium, potassium, iron, manganese, zinc, and copper, and its leaves are a good source of vitamins A and C and folate. As well, its seeds are a great source of dietary fibre. Because it's gluten-free, those who have celiac disease may use amaranth leaves as a great source of protein. The seeds also can relieve hypertension and reduce the risk of cardiovascular disease, blood pressure, and cholesterol levels.
How to Use
Amaranthus is often eaten in its leafy form in Asia, often cooked in stir-fries, soups, curries, and dals.
How to Store
The leaves will keep up to ten days kept in their biodegradable plastic bag or when wrapped in paper towels and stored in a sealed container in the refrigerator.
Amaranth is also grown in Africa, where nutritional food may be scarce in certain parts of the continent. Because of its vibrant red flowers, amaranth can also be used as a dye, originally by the Hopi tribe. Nowadays, amaranth seeds are still very popular snacks in Mexico.