Red Amaranth Leaves
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As a matter of fact, Red Amaranth leaves are more often used for their ornamental purposes or even to make red dye. However, they can also be used in a variety of dishes. Besides, larger, more mature leaves are best for stewing or braising, similarly to a chard or beet green. Nutritionally, Amaranth leaves are similar to beets, Swiss chard and spinach, although they offer a far superior source of carotene, iron, calcium, protein, vitamin C and trace elements. In fact, the cancer protective activity of amaranth leaves is due to the antioxidant property of vitamin E, vitamin C and lysine, in addition to other essential nutrients.
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