Amaranth

At UrbanPonics, we take a great pride to introduce this superfood microgreen. We harvest amaranth leaves while it’s still young and tender, usually when it’s first emerging! The younger leaves are mild and tender, the mature leaves tend to be bitter.

Red amaranth is a fine example of root to stem cooking. The stalks, leaves, stems, flowers and seeds are all edible, and packed with nutrition.

It is packed with carbohydrates, proteins, minerals and vitamins, and regular consumption helps in easing digestion, excessive menstruation and weight management. Since it is high in iron content and dietary fibre, it is good for anaemic patients, and reduces cholesterol and risks of cardiovascular diseases.

Amaranth leaves are versatile greens that can be eaten raw in a salad or sandwiches, added to a stir fry, soup, or a simmered dish like curry. However, you can also use them as a garnish on virtually any dish, boosting the nutritional value of your food. It is best to keep them raw, cooking them will diminish their nutritional value.

The amaranth seeds are called ‘rajgira’ locally.