Amaranth (genus: Amaranth) is a genus of plants that is native to America, Africa, Asia and Europe. It is a major food source in all these places because it can grow in many types of soils, and most, if not all, members of the genus have edible leaves, roots and seeds. This article is about Common Amaranth( Amaranthus retroflexus) which is native to America. Common amaranth is also native to the tropical regions of America, but as an annual weed whos seeds can overwinter in cold climates it has become naturalized in many other parts of the world, including the United States. You can read more in our article featuring Amaranth.
In Jamaica Amaranth is called callaloo. This should not be confused with other Caribbean islands who refer to completely different plants by that same name callaloo. Callaloo soup is an extremely common traditional food in Jamaican cuisine.
Amaranth is rich in fiber and protein, as well as many important micronutrients.
In particular, amaranth is a good source of manganese, magnesium, phosphorus and iron.
Protein: 9.3 grams
Carbs: 46 grams
Fat: 5.2 grams
Manganese: 105% of the RDI
Magnesium: 40% of the RDI
Phosphorus: 36% of the RDI
Iron: 29% of the RDI
Selenium: 19% of the RDI
Copper: 18% of the RDI
Amaranth is packed with manganese, exceeding your daily nutrient needs in just one serving. Manganese is especially important for brain function and believed to protect against certain neurological conditions .It’s also rich in magnesium, an essential nutrient involved in nearly 300 reactions in the body, including DNA synthesis and muscle contraction .What’s more, amaranth is high in phosphorus, a mineral that is important for bone health. It’s also rich in iron, which helps your body produce blood
2 bundles (12 oz) Amaranth(Jamaican Callaloo) leaves and stems
1 lb sweet potato
½ cup white onion
12 oz pork salted meat
1 teaspoon garlic powder
1 tablespoon salt
½ cup chive
½ teaspoon all purpose seasoning
¼ teaspoon pepper
2 cups almond milk
8 cups water
1 tablespoon butter
1. Cut the salted meat; Soak for 1 hour.
2. Cook salt and fresh meat for half an hour in a medium or large pot
3. Cut the amaranth leaves. Wash thoroughly
4. Add to the meat; add, water and bring everything to a boil.
5. Add the remaining ingredients. Adjust the seasoning
6. Reduce heat; Cook until meat and vegetables are tender.
2. 10 minutes before the soup is ready
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