Information about the Kentucky State University Cooperative Extension Program 2024
The Amaranth plant family (Amaranthaceae) originated in the Americas and is thought to be one of the oldest food crops in the world. Since the Stone Ages, hundreds of species have provided sustenance in the form of grain and leafy greens. Amaranth species used for grain production, such as Chenopodium quinoa (commonly known as quinoa), are characterized by having thousands of seeds the size of a pinhead per plant. The Amaranthus genus, or Amaranth, has many similarities to the genus Chenopodium, but is not as commonly consumed in the United States today. The cereal-like grain from Amaranth is very nutritious: it is high in protein, fiber and minerals (particularly calcium and iron). Like quinoa, Amaranth is consumed in many cultures around the world as a whole grain, is popped, and is baked in patties or muffins. It also has the benefit of being gluten free.
Amaranth greens serve as an additional crop that can be harvested from the same plant, but some species are better suited for leaf production than others. Improved cultivars of species such as Amaranthus tricolor have been developed in modern times to produce more leaves. Young leaves can be eaten raw in salads or as a garnish, while more mature leaves can be baked, steamed, or boiled. Amaranth is one of the most widely consumed boiled greens in the humid lowland countries of Africa and constitutes an important part of many diets in that region, as well as in many parts of Asia and South and Central America. Amaranth leaves are rich in vitamins (particularly Vitamin A), dietary fiber and protein, and they have been found to have considerable antioxidating potential.
Improved cultivars of species such as Amaranthus tricolor have been developed in modern times to produce more leaves. Young leaves can be eaten raw in salads or as a garnish, while more mature leaves can be baked, steamed, or boiled. Amaranth is one of the most widely consumed boiled greens in the humid lowland countries of Africa and constitutes an important part of many diets in that region, as well as in many parts of Asia and South and Central America. Amaranth leaves are rich in vitamins (particularly Vitamin A), dietary fiber and protein, and they have been found to have considerable antioxidating potential.
Amaranth cultivation was outlawed by the Spanish monarchy after their conquest of the Aztec Empire in the 16th century. The Spanish believed Aztec rituals, which involved eating Amaranth grain, to be blasphemous and a threat to their Christian religion. Other historical interpretations state that the ban on Amaranth production was simply a way of weakening the indigenous people by eliminating their most