Can you eat red amaranth leaves?
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Amaranth greens may be eaten raw or cooked. The younger leaves are mild and tender while the more mature plants are slightly fibrous and develop a bitter flavor. ... Add the greens to salads and soups or briefly sauté with oil similarly to spinach..
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Amaranth leaves and stems are good economic sources of carotenoids, proteins, including the essential amino acids methionine and lysine, dietary fiber and minerals, such as magnesium, calcium, potassium, copper, phosphorus, zinc, iron, and manganese5–16.
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If you juice vegetables, you lose the fiber, which is a very nutritious part of the vegetable, clarifies Leigh Tracy, a Registered Dietitian and Certified Diabetes Educator at Mercy Medical Center in Baltimore. However, she continues, "If you blend them, you are not losing any nutrients.
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Cabbage. Cabbage tastes best when it's fresh, but it can last for up to 2 months wrapped in plastic in your fridge. Use it as a stand-in for lettuce or other delicate leafy greens in salads, since most salad greens wilt within days due to their high water content.
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Though younger amaranth greens can be eaten raw in salads, the mature plants that you're likely to find in Chinese and other ethnic markets need to be cooked—in stir-fries, soups, simmered dishes, and so forth. ... Cultivated in Mexico thousands of years ago, both the leaves and seeds of amaranth are edible.
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Description/Taste Micro Red Amaranth greens are crisp, tender, and have a mild and sweet, earthy flavor reminiscent of mustard but with much less spice and a delicate grassy finish..
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