Botanical Name: Amaranthus cruentus
Common Name: Red Amaranth, red spinach, huautli, kiwicha, Yoruba, callaloo and Chinese spinach
Description: Red Amaranth is an intense burgundy color. It is harvested for its tasty “reds” as well as seed that is devoid of gluten. Red Amaranth has a mild and pleasingly nutty flavor that only adds to it’s appeal. It is commonly prepared by people around the world in stir-frys, soup and boiled and seasoned for use as side dishes.
- Red Amaranth is appreciated for diverse use as vegetables, grains, teas and garden aesthetics.
- Red Amaranth was used as a dye by natives.
- Red Amaranth has been commonly referred to in lyrics in songs and poetry such as Aesop’s Fables.
The following table provides the nutritional values for 1 cup (28 g) of raw Red Amaranth provided by the USDA National Nutrient Database for Standard Reference, Release 22 (2009):
|Vitamin C||12.1 mg|