Amaranth, are bushy, green-colored plants some of which have leaves that can be eaten and taste similar to spinach, and some of which produce seeds that can be used as a grain. Because it’s practically gluten-free, amaranth is a good alternative to wheat.
Amaranth leaves are used similar to spinach and can be boiled or fried as a tasty side dish. Additionally, the leaves are high in fiber and contain high levels of iron and calcium. At the other end, Amaranth grain is extremely high in protein (16-18%) and contains the amino acids lysine and methionine. These amino acids are not typically found in other grains.
Amaranth is popular because of its ability to serve itself both as a vegetable and a grain to a health-conscious audience.
Excellent source of (1 cup Amarnath,(195g)): Calcium (298mg), Iron (14.8mg), Magnesium (519mg), and Folate (95.5mg)