Chinese name

White amaranth

Family

Botany

Phylum

Angiosperms

Phyllophyta

Dicotyledonous plant phylum

Order

Staphylinophyta

Family

Amaranthaceae

Genus

The main value of amaranth is that it is rich in calcium, which is easily absorbed by the human body. Amaranth

Key Values

Amaranth is rich in calcium that is easily absorbed by the body, which can play a role in promoting the growth of teeth and bones, as well as maintaining normal heart muscle activity and preventing muscle spasms (cramps). It is rich in iron, calcium and vitamin K. It promotes blood clotting, increases hemoglobin content and oxygen-carrying capacity, and promotes hematopoiesis. Amaranth is also the protagonist of the diet table, amaranth (Figure 2) regular food can lose weight and light body, promote detoxification, prevent constipation.

Nutritional value

Amaranth is divided into white amaranth and red amaranth, produced in summer. When the plant is not hardened and before the flower buds are formed, the whole plant is pulled up or cut along the soil surface with a knife. Each 100g of young stem and leaves contains about 90.1g of water, 1.8g of protein, 5.4g of carbohydrates, 180mg of calcium, 46mg of phosphorus, 1.95mg of carotenoids, and 28mg of vitamin C. It can be stir-fried or made into soup.

The stem is 80-150cm high, with branches. Leaves alternate, entire, ovate-elliptic to lanceolate, smooth or crinkled, 4-10cm long, 2-7cm wide, green, yellow-green, purplish-red or mixed colors. Flowers unisexual or polygamous, in spikes; flowers small, tepals membranous, 3-parted; stamens 3, pistil stigmas 2-3, utricles momentarily orbicular, dehiscent. Seeds orbicular, purple-black glossy, 1,000-seed weight 0.7 g.

Fermented amaranth juice is used to make stinky tofu.

For people: It is suitable for general consumption. It is more suitable for the old, young, women and dieters.