Amaranthus spinosus

Amaranthus spinosus, commonly known as the spiny amaranth, spiny pigweed, prickly amaranth or thorny amaranth, is a plant that is native to the tropical Americas, but is present on most continents as an introduced species and sometimes a noxious weed. It can be a serious weed of rice cultivation in Asia.

Description

An annual plant 60 -100 cm high. It can be erect or lie over. The stems can be nearly round or they can be angular. The plant branches from the base upwards. Leaves are fairly smooth or hairless but can be tinged purple. The leaf stalk can be 0.5-10 cm long. The leaf blade is oval or sword shaped and 2-7 cm long by 0.6-3 cm wide. There can be a short tip at the top end and gradually tapering to the base. Flower clusters occur at the sides and these can be single or arranged in compound spikes. The flower clusters at the top can be 3-10 cm long. The top flowers often droop over. Parts of the flowers in the clusters of the leaves form spines. These are very sharp. They can be 0.5-2 cm long. The upper flowers are male and the lower flowers are female. The seed are 1-1.2 mm across and flattened.

Edible Uses

Leaves and stems can be eaten raw or cooked as a spinach. When using older leaves and stems, the spines must be removed first. The plant is highly esteemed as a food. Dried leaves are exceptionally nutritious, containing per 100g: 267–276 calories, 20–34.4% protein, 2–4.5% fat, 45–54% carbohydrate, 9.8–10.4% fibre, 16.6–24% ash, 1795–5333mg calcium, 333–460mg phosphorus, 13.5–152.7mg iron, 13–37mg sodium, 337–3528mg potassium, 27.9–40.8mg beta-carotene equivalent, 0.06mg thiamine, 2.02mg riboflavin, 7.7–8.6mg niacin, and 503mg ascorbic acid. The seeds can also be cooked, though they are very small at about 1mm in diameter. Despite being easy to harvest and highly nutritious, cooking them whole makes them gelatinous, and many seeds will pass through the digestive system unassimilated unless thoroughly crushed. The plant is a valued food in Africa and features in Thai cuisine as phak khom and in Tamil cooking as mullik keerai.

Traditional Uses

The young leaves are edible cooked. They are boiled or fried. The seeds are ground into flour and cooked. CAUTION: This plant can accumulate nitrates if grown with high nitrogen inorganic fertilisers and these are poisonous.

Medicinal Uses

Seeds are applied as a poultice for broken bones. The plant as a whole is astringent, diaphoretic, diuretic, emollient, febrifuge, and galactogogue. Internally, it is used to treat internal bleeding, diarrhoea, and excessive menstruation, as well as snake bites. Externally, it is applied to ulcerated mouths, vaginal discharges, nosebleeds, and wounds. The plant may be used fresh or harvested when coming into flower and dried for later use. The root is emmenagogue and galactogogue; a root paste is used for menorrhagia, gonorrhoea, eczema, and colic, and helps draw pus from boils. Root juice is used in Nepal to treat fevers, urinary troubles, diarrhoea, and dysentery. It is also used — sometimes combined with root juice of Dichrophela integra and Rubus ellipticus — for stomach disorders, and on its own for indigestion and vomiting brought on by eating unusual foods.

Known Hazards

No members of this genus are known to be poisonous, but when grown on nitrogen-rich soils they are known to concentrate nitrates in the leaves. This is especially noticeable on land where chemical fertilizers are used. Nitrates are implicated in stomach cancers, blue babies and some other health problems. It is inadvisable, therefore, to eat this plant if it is grown inorganically.

Distribution

A tropical plant. It occurs world wide from the tropics to the warm temperate zone. It can grow in sun or light shade. In Nepal it grows to 1500 m altitude. In Tanzania it grows from sea level to 1,800 m above sea level and in areas with 800-1,300 mm rainfall. It grows well in moist, damp soil. It grows in wetlands. It can grow in arid places. In Argentina it grows up to 1,000 m above sea level. Tasmania Herbarium. In Yunnan. It grows in Sichuan.

Where It Grows

Africa, Amazon, Argentina, Asia, Australia, Bangladesh, Benin, Bhutan, Bolivia, Botswana, Brazil, Burkina Faso, Cambodia, Cape Verde, Caribbean, Central Africa, Central America, China, Congo DR, Dominica, Dominican Republic, East Africa, Ecuador, Eswatini, Ethiopia, Fiji, Gabon, Georgia, Ghana, Guatemala, Guiana, Guianas, Guinea, Guinée, Guinea-Bissau, Guyana, Haiti, Hawaii, Himalayas, Honduras, India, Indochina, Indonesia, Jamaica, Japan, Kenya, Korea, Laos, Libya, Madagascar, Malawi, Malaysia, Mauritius, Mexico, Middle East, Mozambique, Myanmar, Nauru, Nepal, Niger, Northeastern India, North America, Pacific, Pakistan, Papua New Guinea, PNG, Paraguay, Philippines, Puerto Rico, Russia, Sahel, Sao Tome and Principe, SE Asia, Senegal, Sierra Leone, Sikkim, Singapore, South Africa, South America, Southern Africa, Sri Lanka, Suriname, Swaziland, Taiwan, Tanzania, Tasmania, Thailand, Togo, Uganda, Vietnam, West Africa, West Indies, Yemen, Zambia, Zimbabwe,

Cultivation

Prefers a well-drained fertile soil in a sunny position. Requires a hot sheltered position if it is to do well. Plants should not be given inorganic fertilizers, see notes above on toxicity. Most if not all members of this genus photosynthesize by a more efficient method than most plants. Called the 'C4 carbon-fixation pathway', this process is particularly efficient at high temperatures, in bright sunlight and under dry conditions.

Propagation

Sow seed in late spring directly in situ. For an earlier start, sow in a greenhouse and transplant after the last expected frost. Germination is usually rapid and reliable in warm soil, and a drop in temperature overnight can help promote it. Cuttings from growing plants root easily.

Other Uses

Yellow and green dyes can be obtained from the whole plant. A red pigment extracted from the plant is used as a colouring agent in foods and medicines. The plant is also used as a dynamic accumulator.

Production

Leaves are often picked early in the season before spines develop. Leaves can be dried and stored.

Other Information

In Papua New Guinea an occasionally used wild edible leaf. In Africa it is used during droughts and occasionally sold in markets. Because it is spiny it is less popular but often used for home use.

Notes

There are about 60 Amaranthus species. The dried leaves contain (per 100g) 267 - 276 calories, 20 - 34.4% protein, 2 - 4.5% fat, 45 - 54% carbohydrate, 9.8 - 10.4% fibre, 16.6 - 24% ash, 1795 - 5333 mg calcium, 333 - 460 mg phosphorus, 13.5 - 152.7mg iron, 13 - 37 mg sodium, 337 - 3528 mg potassium, 27.9 - 40.8mg betacarotene equivalent, 0.06mg thiamine, 2.02mg riboflavin, 7.7 - 8.6mg niacin and 503 mg ascorbic acid. Chemical composition (after Hooper): Water = 52.10% (fresh). Fat = 2.21% (dry). Alblumenoids = 19.43% (dry). Carbohydrates = 38.35% (dry). Fibre = 19.82% (dry). Ash = 20.20% (dry). Nitrogen = 3.11% (dry). Phosphoric acid = 1.13% (dry). Silicates = 1.90% (dry). It is high in proVitamin A. It has 2.9 mg per 100 g dry weight and 1.6 mg fresh weight of alpha-tocopherol (Vitamin E).

Nutrition

Synonyms

Also Known As

Accho aadar arxa, Alehou, Amugnaeder, Anampatsa, Anampatsy, Anatsilo, Araikeerai, Ataco espinudo, Ayntoto, Bandani, Ban lunde, Batto, Bawngeh tehlian, Bayam duri, Bayambang, Bayem berdooree, Boro-boro, Bredo, Bukut, Busa, Bwache, Bwasi, Caruru-chifre-de-espinho, Chalwairay, Chauli, Chalvery, Chengkruk, Chlwae, Cholai, Chulai, Ci xian, Dasy, Den gai, Ghadah, Djambo, Doodo ow' maggwa, Doodo y'amahwa, Epinard, Erra-mulu-goranta, Felipatika, Gai hen lu, Ganhar, Ghanp chalwae, Ghinyar, Gu, Gulee, Harum, Hatikhutura, Hin-nu-nwe-subauk, Huisquilete, Imbuya batfwa, Isukjaroi, Janum arak, Junum ara, Kale-math, Kalunai, Kandelatte, Kande lundo, Kanta bhaji, Kanta-chulai, Kanta khudra, Kanta khuria, Kantalomatnu, Kanta-maris, Kanta-nati, Kanta notay shak, Kanta-notiya, Kanta-nutia, Katanotey, Kantanu-dant, Kanteli, Kantelichulai, Kantemoth, Kata khutura, Kataili chaulai, Kalga, Katakailpha, Kate-math, Kateli chauli, Kateri math, Katili chaurai, Katili chourai, Katu tampala, Kau chua, Khutra, Khutuka, Kilitis, Kolitis, Konjel, Kraroen, Kuantong, Kudumfisa, Kuduna, Kuil rakha, Kulitis, Kuttuila, Lal sag, Len-hling, Lifweni, Losigiria, Lude, Lunde, Lunde-kaada, Maka kraroen, Mandeleni, Marshi, Matbhaji, Mate, Math bhaji, Mattu-mullen-keera, Mboya, Mbuya, Mchicha pori, Mowa danga, Mullancheera, Mullu dagu, Mullu harive soppu, Mullukkeerai, Mullu kura, Mullu-thorta-kora, Mulluk-kirai, Mulugoranta, Mundla-tota-kura, Nalla-doggali, Needle burr, Nkona mutwe, Obuga-okuta, Pa hong nan, Pakat, Phak hom nam, Prickly calalue, Ptebanla, Puchu panya, Ranjaka, Rau dien gai, Sa bie, Sagourou, Sarmay, Serepelele, Sogbe, Spiny amaranth, Surkh gunahr, Tanguliya, Tete ounon, Tete ve, Thorny amaranth, Tilitis, Tshinyameila, Uray, Vai me hna, Wark, Warko, Wo zu wo niu, Yantoto, Yarin

References (218)

• Achigan-Dako, E, et al (Eds), 2009, Catalogue of Traditional Vegetables in Benin. International Foundation for Science.
• Agea, J. G., et al 2011, Wild and Semi-wild Food Plants of Bunyoro-Kitara Kingdom of Uganda: etc. Environmental Research Journal 5(2) 74-86
• Ahmad, K. & Pieroni, A., 2016, Folk knowledge of wild food plants among the tribal communities of Thakht-e-Sulaiman Hills, North-West Pakistan. Journal of Ethnobiology and Ethnomedicine, 12:17
• Ahmad, K., et al, 2018, Ethnobotanical investigation of wild vegetables used among local communities in northwest Pakistan. Acta Soc Bot Pol. 2019;88(1):3616.
• Alegado, A. M. & De Guzman, R. B., 2014, Indigenous food crops of the Aetas tribe in the Philippines and their traditional methods of food preparation. in Promotion of Underutilized Indigenous Food Resources for Food Security and Nutrition in Asia and Pacific. FAO. Bangkok p 160

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