Amaranth Leaves Nutrition Facts & Health Benefits

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Amaranth is cultivated as both a vegetable and a cereal grain and has been used by humans for over 4,000 years. Leaves' colors can be green, yellow, orange, or red. Young amaranth leaves are preferred for cooking.

Nutritional Value of Amaranth leaves

Amaranth leaves contain 91% water, 4% carbohydrates, 2.4% protein, and negligible amounts of fat. They are a source of vitamins A, C, and K, as well as calcium, iron, and potassium.

In a 100-gram reference amount, raw amaranth leaves supply 23 calories, 4.02 g carbohydrate, 2.46 g protein, 0.33 g fat, 2920 IU vitamin A, 43.3 mg vitamin C, 1140 µg vitamin K, 85 µg folate, 215 mg calcium, 2.32 mg iron, 611 mg potassium, and 0.9 mg zinc.

Raw Amaranth leaves Nutrition Facts Label

Health Benefits of Amaranth leaves

Amaranth leaves are a rich source of vitamin K ( 950 % of the Daily Value per 100 g). Vitamin K functions as a coenzyme for biological reactions involved in blood coagulation and bone metabolism. There is increasing evidence that vitamin K improves bone health and decreases the risk of bone fractures, particularly in postmenopausal women who are at risk for osteoporosis.

Amaranth leaves are a rich source of vitamin C ( 48 % of the Daily Value). Vitamin C is an antioxidant. It reacts with compounds like histamines and peroxides to reduce inflammatory symptoms. It also prevents cellular damage, detoxifies heavy metals and carcinogens, makes collagen, and keeps skin, bones, joints, and arteries healthy.

Amaranth leaves are a good source of vitamin A ( 16 % of the Daily Value). Vitamin A is an essential nutrient required for maintaining healthy mucosa and skin and is also essential for eye health. In addition, Vitamin A is important for the immune system because it is needed for the differentiation of cells into the various types of immune cells.

Amaranth leaves are also a good source of iron. Iron is essential for red blood cells, where most of the human body's iron is contained. Iron transports oxygen and carbon dioxide to and from cells, is a component of enzymes, and is vital for energy production.