Amaranth
Amaranthus tricolor — Amaranthaceae
Italiano: Amaranto — Chaulai
Description
Amaranth (Amaranthus tricolor) belongs to the Amaranthaceae family and is native to Asia. It thrives in Fields, Gardens, Cultivated areas environments across regions including India, Southeast Asia, China. Botanically, Amaranth is leafy vegetable India Africa. Seeds protein grain.. It is also known locally as Chaulai. The edible parts include Leaves, Seeds. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during April, August, July, June, March, May, October and September. Nutritionally, Amaranth stands out for its Vitamin K (300.0mg, 250% DV), Vitamin C (50.0mg, 56% DV) and Vitamin A (210.0mg, 23% DV). It also provides 3.3g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Amaranth offers a Spinach-like mild flavor profile. Leaves cooked seeds flour. Common culinary applications include cooked, seed flour. Popular preparations include Amaranth stir-fry, Amaranth seed bread, Toasted seed snack, Seed flour bread. For storage, se 1yr. Safety note: No toxicity. Antinutrient content is oxalates moderate. Safe lookalike species include Spinach. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Amaranth stir-fry
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: cooked, seed flour Storage: Se 1yr
Recipes
- Amaranth stir-fry
- Amaranth seed bread
- Toasted seed snack
- Seed flour bread
- Seed dressing granola
- Stir-fried Amaranth
- Amaranth tempura
- Amaranth and tofu soup
