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