Amaranth is a weed that looks a lot like pigweed, and is a tall, upright, broad-leafed plant that grows all-year round. It comes in all sizes, shapes, and colors. The leaves can be round or lance-shaped, measure from five to fifteen centimeters long, and have a light green, dark green, reddish, or variegated color. The seeds are usually white, yellow, pink or black and the flowers can be huge tassels or tiny globes, with a red, pink, yellow or cream color.
Amaranth is kind of leafy vegetable and grain that’s actually been eaten for centuries all over the world. Amaranth seeds have been used since ancient times in Central and Latin America and in the countries of the Himalayas, and the leaves are used across Asia. Most green-leaved varieties are popular in India and other places. The Chinese prefer their amaranth red-leaved and amaranth grain once was a staple in the diets of pre-Columbian Aztecs.
Amaranth seeds, in particular, have a much higher content of the minerals calcium, magnesium, iron and of the amino acid Lysine. It’s actually much higher in nutrients than beets, Swiss chard and spinach. Also, amaranth leaves contain three times more calcium and three times more niacin (vitamin B3) than spinach leaves.