Amaranth (Tianmen variety)

Amaranth (Tianmen variety)

　　Family/Genus: An annual herbaceous plant of the Amaranthaceae family, genus Amaranthus.

Also known as: green aromatic amaranth, red amaranth, wild thorny amaranth, rice amaranth, drought-resistant amaranth, apricot amaranth, waterweed, shimmering amaranth, corn amaranth, etc.

Harvest season: Abundant from June to October. A member of the Amaranthaceae family, genus Amaranthus, it is an annual herbaceous plant.

Properties and meridians: Cool in nature, slightly sweet in taste; enters the lung and large intestine meridians.

Efficacy and indications: Clears heat and drains dampness, cools blood and stops bleeding, and relieves dysentery. Used to treat red and white dysentery, constipation or difficulty urinating, red eyes and sore throat, nosebleeds, and other conditions.

Nutritional content: Per 100 grams, it contains approximately 90.1 grams of water, 1.8 grams of protein, 0.3 grams of fat, 5.4 grams of carbohydrates, 0.8 grams of crude fiber, 1.6 grams of ash, 1.95 mg of carotene, 0.04 mg of vitamin B1, 0.16 mg of vitamin B2, 1.1 mg of niacin, 28 mg of vitamin C, 180 mg of calcium, 46 mg of phosphorus, 3.4 mg of iron, 577 mg of potassium, 23 mg of sodium, 87.7 mg of magnesium, and 160 mg of chlorine.

Amaranth is rich in calcium that is easily absorbed by the human body, which can promote the growth of teeth and bones, maintain normal myocardial activity, and prevent muscle spasms (cramps). It contains abundant iron, calcium, and vitamin K, which help promote blood clotting, increase hemoglobin levels and oxygen-carrying capacity, and support hematopoiesis. Amaranth is also a star ingredient in weight-loss diets—regular consumption can aid in slimming, detoxification, and preventing constipation.

Amaranth is divided into white and red varieties, both abundant in summer. The entire plant is harvested before it hardens and before flower buds form, either by uprooting or cutting along the soil surface with a knife. Every 100g of tender stems and leaves contains about 90.1g of water, 1.8g of protein, 5.4g of carbohydrates, 180mg of calcium, 46mg of phosphorus, 1.95mg of carotene, and 28mg of vitamin C. It can be stir-fried or used in soups. The whole plant is also used medicinally. Amaranth species are distributed worldwide, with China having 13 native species. Most cultivated varieties are mainly found in China and India. China has cultivated amaranth since ancient times, referred to as "kuì, chì xiàn" (red amaranth) in the "Erya," an early Han Dynasty text. Today, amaranth is grown throughout China. The roots of amaranth are well-developed and grow deep and wide. Stems reach 80–150cm in height and are branched. Leaves are alternate, entire, ovate-elliptic to lanceolate, smooth or wrinkled, 4–10cm long and 2–7cm wide, in colors including green, yellow-green, purple-red, or mixed. Flowers are unisexual or bisexual, arranged in spike-like inflorescences; flowers are small with three membranous tepals; there are three stamens and two to three stigmatic branches on the pistil. The fruit is an oblong utricle that splits open at the top. Seeds are round, glossy, and purplish-black, with a thousand-seed weight of 0.7g.

Fermented amaranth juice is used in making stinky tofu.

Amaranth can be categorized into three types based on leaf color:

① Green amaranth: Green leaves, strong heat tolerance, relatively firm texture. Varieties include Shanghai’s white rice amaranth, Guangzhou’s willow-leaf amaranth, and Nanjing’s wood ear amaranth.

② Red amaranth: Purple-red leaves, moderate heat tolerance, softer texture. Varieties include Chongqing’s Da Hong Pao, Guangzhou’s red amaranth, and Kunming’s red amaranth.

③ Colorful amaranth: Leaves with green edges and purple-red veins near the midrib, poor heat tolerance, soft texture. Includes Shanghai’s pointed-leaf red rice amaranth and Guangzhou’s pointed-leaf flower red amaranth. Amaranth prefers warm temperatures and is fairly heat-tolerant, thriving at 23–27°C. Growth slows below 20°C and seed germination becomes difficult below 10°C. It requires moist soil but does not tolerate waterlogging and is not highly sensitive to air humidity. As a short-day plant, it tends to bolt and flower under high temperatures and short daylight. In spring, when temperatures are mild and daylight is longer, it bolts late, remains tender, and yields more.

The growth period of amaranth is 30–60 days. Within frost-free periods across the country, it can be sown in stages and harvested continuously.