Green Amaranth (Amaranthus viridis), also called slender amaranth, chaulai, or tandulsa, is a versatile leafy green that is nutritious, easy to grow, and widely used in culinary and medicinal applications around the world.
Key Features
- Appearance: Bright green, tender leaves with long stems. It grows as a fast-growing herbaceous plant, reaching heights of up to 1 meter.
- Taste: Mild, slightly nutty, and earthy, similar to spinach but with a softer texture when cooked.
- Other Names:
- Marathi: Tandulja
- Hindi: Chaulai
- Tamil: Keerai
- Telugu: Thotakura
Nutritional Benefits
- High in Protein: Particularly valued as a protein-rich plant.
- Rich in Vitamins and Minerals:
- Vitamin A: Promotes healthy vision and immune function.
- Vitamin C: Boosts immunity and skin health.
- Calcium and Iron: Strengthens bones and helps prevent anemia.
- Dietary Fiber: Aids digestion and helps regulate blood sugar levels.
- Antioxidants: Helps fight inflammation and oxidative stress.
Culinary Uses
- Sautéed Greens: Simply cooked with garlic, onions, and spices.
- Dal with Amaranth: Mixed with lentils to enhance flavor and nutrition.
- Soups and Stews: Used as a green vegetable in broths.
- Fritters: Leaves coated in a spiced batter and fried.
- Paratha or Roti: Incorporated into flatbread dough for added nutrition.
Medicinal Uses
- Traditional Medicine: Used for its diuretic and anti-inflammatory properties.
- Skin Health: Consumed for a glowing complexion due to its high Vitamin A content.
- Detoxification: Helps remove toxins from the body.
- Digestive Aid: Eases constipation and improves gut health.
Growing Green Amaranth
- Climate: Thrives in warm and sunny weather.
- Soil: Grows in well-draining, fertile soil.
- Watering: Requires regular watering but avoid waterlogging.
- Harvesting: Harvest young leaves for the best flavor, usually 20–30 days after planting.
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