Description
🌿 Green amaranthus, also known as Amaranthus viridis, is a leafy vegetable cherished across many cultures for its nutrition, versatility, and earthy flavor. In Kerala, it’s commonly called kuppacheera (കുപ്പച്ചീര), and it’s a staple in traditional dishes like stir-fries and curries.
🧬 Nutritional Highlights
Green amaranthus is a powerhouse of nutrients:
- Vitamins: Rich in A, C, and K—great for immunity, skin, and bone health.
- Minerals: High in calcium, iron, magnesium, and potassium.
- Protein & Fiber: Offers plant-based protein and dietary fiber, aiding digestion and satiety.
- Antioxidants: Contains carotenoids, flavonoids, and chlorophyll, which help fight oxidative stress.
🍽️ Culinary Uses
- Raw: Young leaves can be added to salads for a nutty, spinach-like taste.
- Cooked: Mature leaves are best stewed, sautéed, or added to soups and dals.
- Seeds: Edible and mildly nutty—can be toasted or boiled into porridge.
🌱 Cultural Tidbits
- In West Africa, it’s known as ewe tete and used in both food and traditional medicine.
- In Bengali cuisine, it’s called note shak and often paired with mustard seeds.
- In Ayurveda, it’s referred to as Tanduliya and used for its cooling and detoxifying properties
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