ABSTRACT
Amaranth is one of the oldest food crops in the world, with evidence of its cultivation reaching well back to 6700 BC. The word amaranth has actually been derived from the Greek word amarantos, which means unwithering and the people who used it symbolize immortality. The leaves and tender stems of vegetable amaranth are rich in carbohydrates, protein, minerals like calcium, phosphorous, potassium, magnesium, sodium, sulphur, iron, zinc, copper and manganese as well as vitamins such as vitamin A, thiamine, riboflavin, niacin, folic acid and vitamin C. The fresh tender leaves and stem of amaranth taste mellow with a hint of sweetness, possesses a tender texture and are delicious when cooked like other fresh leafy vegetables. Amaranth, which is quite nutritious and rich in calcium and beta-carotene, keeps bone strong and reduces risk of osteoporosis. The chromosome number of amaranth varies with different species.
