Blood-enriching vegetables like beef, cost a few thousand dong a bunch

Nutritional Information

Amaranth is a storehouse of health-promoting phytonutrients, antioxidants, minerals, and vitamins. Protein, fiber, and iron content will vary depending on the type of amaranth and how it is prepared.

According to the US Department of Agriculture, 100g of cooked amaranth contains about 23 calories, 2.5g protein, 0.3g fat, 2.2g fiber, 4g carbs, 215mg calcium, 2.3mg iron, 65mg magnesium, 6mg salt.

With an iron content equal to beef, amaranth is considered to have a high blood-enriching effect. Iron is a trace element that the human body needs to produce red blood cells and is an essential factor in cell metabolism. In 100g of 70% lean beef, there is 1.6mg of iron. The iron content increases to 2.4mg if the lean meat accounts for 80%.

Effects

Amaranth has been used as food for thousands of years. Physicians have long used amaranth for medicinal purposes. According toMedical News Today, amaranth has certain effects:

Provides healthy protein:Not only the leaves, even the seeds of amaranth are a source of gluten-free protein. The leaves are green, yellow, purple or red depending on the region where they are grown.

Good for digestion:Amaranth contains both soluble and insoluble fiber. Fiber plays an important role in digestion and can reduce diarrhea and constipation. Additionally, fiber helps the body control blood sugar levels, which is especially important for people with diabetes.

Prevention of anemia:Amaranth contains iron and can help prevent or treat anemia.

Prevent damage:Amaranth contains antioxidants that help prevent oxidative damage. Some studies suggest that antioxidants may reduce the risk of cancer.

Antibacterial benefits:Some strains of amaranth can kill bacteria in laboratory settings, especially E. coli and candida, which cause skin infections.

Risks and side effects

According toNutrition-and-youAmaranth contains oxalic acid which can crystallize into oxalate stones in the urinary tract in some people if eaten in large quantities. Therefore, people with urinary tract stones should avoid eating too much of this vegetable and should drink water regularly.

Phytates and fiber in amaranth can interfere with the bioavailability of calcium, iron, and magnesium. Additionally, consuming large amounts of fiber can also cause bloating.

Patients taking anticoagulant medications such as warfarin are encouraged to avoid amaranth, which is high in vitamin K.

Cultivation and preservation

Amaranth is a short-season crop, ready for harvest 6 weeks after sowing. It grows well in daytime temperatures above 25°C and nighttime temperatures not lower than 15°C. Amaranth prefers fertile, well-drained soil.

In tropical countries like Vietnam, amaranth is available all year round. In the market, it is sold in bunches for 4,000 VND or more. When buying, you should avoid bunches with wilted leaves, yellow leaves, and spots. In addition, avoid bunches with stems that are too plump because they can taste bitter.

Amaranth wilts quickly and only stays fresh for 2-3 days in the refrigerator, so prepare this vegetable as soon as possible to get the maximum nutritional benefits.