Amaranthus viridis
L.
Green amaranth, Slender amaranth
Amaranthaceae Edible: Leaves, Seeds, Vegetable, Flowers Potential hazards — see below 12,268 iNaturalist observations
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Summary
Source: WikipediaAmaranthus viridis is a cosmopolitan species in the botanical family Amaranthaceae and is commonly known as slender amaranth or green amaranth. It is native to the tropics of the Americas, specifically South America, Central America, and the Caribbean.
Description
A herb 10-75 cm high. The stems are branched and angular and without hairs. The leaves are alternate and not quite rectangular in shape. The leaves are 3-9 cm long by 2-6.5 cm wide. The leaf stalk is 2.5-6.5 cm long. The flowers occur in a clustered flower head. These occur in the axils of leaves. The flower heads form a spike at the end of the branches. This spike is 2.5-12 cm long. The flowers are green with male and female flowers together. The fruit is a small almost round capsule. It is 1.2-1.5 mm across. The seed are shiny black and 1 mm across.
Edible Uses
Leaves can be cooked as a spinach; they have a mild flavour, and the leafy stems and flower clusters are used in the same way. On a zero moisture basis, 100g of leaves contains 283 calories, 34.2g protein, 5.3g fat, 44.1g carbohydrate, 6.6g fibre, 16.4g ash, 2243mg calcium, 500mg phosphorus, 27mg iron, 336mg sodium, 2910mg potassium, 50mg vitamin A, 0.07mg thiamine, 2.43mg riboflavin, 11.8mg niacin and 790mg ascorbic acid. The seeds are also edible when cooked. They are very small — about 1mm in diameter — but easy to harvest and highly nutritious, containing 14–16% protein and 4.7–7% fat. When cooked whole the seeds become very gelatinous; because they are so small, it is difficult to crush them all in the mouth and some will pass through the digestive system unassimilated. The seeds can be eaten as snacks, used in biscuits, or boiled into a porridge. In northeastern India the plant is known as Cheng-kruk and eaten traditionally as a vegetable; in South India it is known as Kuppacheera. It is also a common vegetable in Bengali cuisine, where it is called note shak.
Traditional Uses
The young leaves and seeds are cooked and eaten. The harvested leaves can only be stored for 2-3 days. The leaves are used for sarma in Turkey. They are rolled around a filling of rice or minced meat.
Medicinal Uses
A decoction of the entire plant is used to stop dysentery and inflammation. The plant is emollient and vermifuge. Root juice is used to treat inflammation during urination, and the plant is also taken to treat constipation.
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
It is a tropical plant. It also grows in temperate places. It is common in open waste places. In Nepal it grows to about 1400 m altitude. It can grow in arid places. In Java it grows up to 500 m above sea level. It grows best with temperatures between 23-30°C. In Yunnan.
Where It Grows
Africa, Algeria, American Samoa, Andamans, Argentina, Asia, Australia, Bangladesh, Benin, Bolivia, Brazil, British Indian Ocean Terr., BIOT, Burkina Faso, Cambodia, Cape Verde, Caribbean, Central Africa, Central America, Chile, China, Congo DR, Côte d'Ivoire, Cuba, Dominica, Dominican Republic, East Africa, East Timor, Ethiopia, Europe, Fiji, Gabon, Gambia, Ghana, Guiana, Guianas, Guinea, Guinée, Guinea-Bissau, Guyana, Haiti, Hawaii, Himalayas, India, Indochina, Indonesia, Ivory Coast, Jamaica, Kiribati, Korea, Laos, Lesser Antilles, Libya, Madagascar, Malaysia, Maldives, Mali, Marquesas, Mediterranean, Mexico, Mozambique, Myanmar, Nauru, Nepal, Niger, Nigeria, Niue, North Africa, Northeastern India, North America, Pacific, Pakistan, Papua New Guinea, PNG, Paraguay, Philippines, Rotuma, Sahel, Samoa, Sao Tome and Principe, Saudi Arabia, SE Asia, Senegal, Sierra Leone, Solomon Islands, Southern Africa, South America, Sri Lanka, St Helena, Suriname, Taiwan, Thailand, Timor-Leste, Togo, Tonga, Turkey, Türkiye, Tuvalu, United Arab Emirates, UAE, Uruguay, Vanuatu, Venezuela, Vietnam, West Africa, West Indies, 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. Cultivated as a food plant in the tropics. Should this plant be called A. caudatus. L. 'Viridis'? 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 in situ. An earlier sowing can be made in a greenhouse, with plants put out after the last expected frosts. Germination is usually rapid and good when the soil is warm; a drop in temperature overnight aids germination. Cuttings of growing plants root easily.
Other Uses
Yellow and green dyes can be obtained from the whole plant. The plant is also used as a dynamic accumulator.
Other Information
It is a commercially cultivated vegetable. Leaves are only occasionally eaten. Leaves are sold in local markets.
Notes
There are about 60 Amaranthus species. As dry leaf with no moisture basis, 100g of leaves contains 283 calories, 34.2g protein, 5.3g fat, 44.1g carbohydrate, 6.6g fibre, 16.4g ash, 2243 mg calcium, 500 mg phosphorus, 27 mg iron, 336 mg sodium, 2910 mg potassium, 50 mg vitamin A, 0.07mg thiamine, 2.43 mg riboflavin, 11.8 mg niacin and 790 mg ascorbic acid. The seed contains 14 - 16% protein and 4.7 - 7% fat Chemical composition (after Hooper): Fat = 3.76% (dry). Albumenoids = 26.36% (dry). Carbohydrates = 38.12% (dry. Fibre = 10.04% (dry). Ash = 22.72% (dry). Nitrogen = 4.06% (dry). Phosphoric acid = 1.09% (dry). Silicates = 2.84% (dry). It is high in proVitamin A.
Nutrition
| Part | Moisture | kJ | kcal | Protein | Vit A | Vit C | Iron | Zinc |
|---|---|---|---|---|---|---|---|---|
| Leaves dry | 5.4 | 905 | — | 31.2 | — | — | 82.5 | 6 |
| Leaves | 82 | 210 | — | 5.7 | — | — | — | — |
| Leaves | 80 | 148 | — | 4.8 | — | — | — | — |
| Leaves | 87.3 | — | — | 4.5 | 72 | 169 | 6 | — |
| Seeds | — | — | — | — | — | — | — | — |
Synonyms
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