Amaranth leaves are rich in vitamin A and a cup can meet 97% of your daily need for this antioxidative vitamin.
They are also full of flavonoid polyphenolic antioxidants like beta-carotene, zeaxanthin, and lutein which provide a protective layer against oxidative stress caused by free radicals.
Amaranth leaves come in a few varieties ranging from purple and red to green or gold in colour and are found in the foothills of The Himalayas to the coasts of south India
Lal Saag/Chaulai Saag - It is usually prepared by sautéing the Amaranth leaves a few spices, garlic and onion.
Dal Saag - Same as above but it is also cooked with lentils and served alongside rice or roti.
Cheera Thoran- This Kerala dish is made by finely chopping the amaranth leaves and then sautéing them with grated coconut, chillies, curry leaves and certain spices.