Indian Keerai Amaranth Leaves

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The exact origins of Indian Keerai amaranth leaves are relatively unknown, but amaranth, in general, is native to Mexico, Peru, and Argentina and has been cultivated for over 8,000 years. These vibrant leaves are small to medium in size, and are slightly astringent when raw, but when cooked, they become tender, sweet, slightly nutty, and a little tangy. Cooking-wise, Indian Keerai leaves can be used in both raw and cooked applications such as stir-frying, steaming, sautéing, and boiling. Besides, they are high in vitamin C, vitamin A, calcium, potassium, and folate. They also contain iron, magnesium, and phosphorus. In addition, amaranth leaves lower high risk factors responsible for increasing your blood sugar levels such as obesity and cholesterol.
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Move: Indian Keerai Amaranth Leaves

Amaranth Leaf