In terms of nutrition, red amaranth contains more red pigments and flavonoids, and the content of vitamin E is three times higher than that of green amaranth. These nutrients have a certain antioxidant effect and can resist fatigue.

Amaranth is called "longevity dish" among the people. It is rich in nutrition, with higher calcium content than that of people with the same weight, and contains vitamin K, which is beneficial to the absorption of calcium. It is the champion of vegetable calcium supplement. Amaranth leaves are purple and soft, and it is suitable for soup. Amaranth leaves are green, tastes hard and can be fried.

Note: Amaranth has high oxalic acid content, so it is best to blanch it with boiling water before cooking, which is beneficial to the absorption of minerals.