Amaranthus tricolor Chinese spinach (Amaranthaceae)

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Amaranthus tricolor
Chinese spinach
(1 Page of 5)

The Amaranthus tricolor plant species is found in Tropics It is a member of the Amaranthaceae family. Common gardeners may know the plant as Chinese spinach. Some home gardeners know the variety as A. gangeticus. L. A. melanocholicus.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Amaranthus tricolor
Common Name:  Chinese spinach
Family:  Amaranthaceae
Author:  L.

Known Hazards:  No members of this genus are known to be poisonous, but when grown on nitrogen-rich soils they are known to concentrate nitrates in the leaves. This is especially noticeable on land where chemical fertilizers are used. Nitrates are implicated in stomach cancers, blue babies and some other health problems. It is inadvisable, therefore, to eat this plant if it is grown inorganically.

Mature Height:  1   Mature Width:  0.45

Habitat:  Not known

Edible Uses: Leaves - raw or cooked. Often used at the young seedling stage[2, 46, 61], they are also cooked as a spinach and have a very mild flavour[183]. An excellent hot weather substitute for spinach[183]. The leaves contain about 3.5% protein, 0.25% fat, 6.6% carbohydrate, 3.1% ash, 24mg iron per 100g, 464mg calcium per 100g, they are rich in vitamin A and have a fair content of vitamins B1 and C[179]. On a zero moisture basis 100g of the leaves contains up to 2441mg calcium, 1008mg phosphorus, 51mg iron, 34mg sodium, 4475mg potassium, 37,623 micrograms beta-carotene equivalent, 0.68mg thiamine, 2.37mg riboflavin, 11.48mg niacin and 730mg ascorbic acid[218]. The crisp interior of large stems makes a tasty vegetable[183]. It can be eaten raw or cooked as an asparagus substitute[2, 61]. Seed - cooked[22, 177]. Very small but easy to harvest and very nutritious. The seed can be cooked whole, and becomes very gelatinous like this, but it is rather difficult to crush all of the small seeds in the mouth and thus some of the seed will pass right through the digestive system without being assimilated[K]. The seed contains saponins[218]. If this is the case it is probably best to either soak the seed for at least 12 hours and then rinse thoroughly before cooking or to give the seed a long slow cooking in order to destroy the saponins[K].

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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