Amaranth (amaranthus spp.)
Synopsis
Amaranth refers to a group of over 60 species in the Amaranthus genus, many of which have been cultivated for their highly nutritious seeds and edible leaves. Native to Central and South America, especially regions of Mexico and the Andes, amaranth has been a staple crop for thousands of years. Both the seeds (often referred to as pseudograins) and the leafy greens are consumed and appreciated for their nutrient density and health-supportive properties.
Amaranth seeds are gluten-free and rich in complete protein—containing all nine essential amino acids—as well as fiber, calcium, magnesium, iron, zinc, manganese, and B vitamins. One of its key constituents is lysine, an amino acid often low in other grains. The plant also contains squalene, a compound with antioxidant and skin-supportive effects, and rutin and nicotiflorin, flavonoids known for their anti-inflammatory and cardiovascular benefits.
In modern nutrition, amaranth is used to support heart health, bone strength, digestive function, immune response, and metabolic balance. Its high content of plant-based protein and minerals makes it ideal for vegetarian and vegan diets, and its fiber content contributes to gut health and blood sugar regulation. The leaves are rich in chlorophyll, carotenoids, and vitamin C, offering benefits for detoxification, skin repair, and immunity.
Amaranth can be consumed as a cooked grain, flour, puffed cereal, or leafy green, and is often included in ancient grain blends, gluten-free baking mixes, or herbal formulations for its functional nutritional profile.
Historical Use:
Amaranth holds deep historical and cultural significance, particularly in Mesoamerican civilizations. It was a sacred food of the Aztecs, who used it in both daily nutrition and religious ceremonies. Amaranth seeds were mixed with honey or human blood (in ritual settings) to form cakes called zoale, offered to the gods or consumed by warriors for strength. Spanish conquistadors banned its cultivation due to its association with indigenous religion, nearly eradicating the plant in some regions.
In Ayurveda, certain species of amaranth (such as Amaranthus viridis and Amaranthus tricolor) are used medicinally to treat fevers, inflammation, wounds, and gastrointestinal disturbances. The leaves are considered cooling and pitta-pacifying, making them useful for treating heat-related conditions. Traditional Indian texts mention amaranth as a nourishing leafy green that supports liver function, skin health, and blood purification.
In Traditional Chinese Medicine, while amaranth is not a major herb, it is consumed as a medicinal food to cool the blood, reduce inflammation, and relieve toxicity, especially in the context of summer heat or skin eruptions.
Today, amaranth is enjoying a resurgence as a nutrient-rich ancient grain, appreciated for its role in sustainable agriculture, plant-based nutrition, and global food security. Its long-standing use in traditional diets and healing systems underscores its value as both a functional food and natural medicine, contributing to strength, resilience, and balance.
Uses: Health Conditions
Anemia (Scientific)
Cancer (prevention) (Neither)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Diabetes (Scientific)
Inflammation (Scientific)
Menopause (Traditional)
Osteoporosis (Neither)
Digestion (poor) (Traditional)
Fatigue (Traditional)
Hypertension (Scientific)
Memory and Brain Function (Neither)
Skin Care (general) (Traditional)
Triglycerides (high) (Scientific)
Wounds and Sores (Traditional)
Kidney Stones (Traditional)
Protein Digestion (poor) (Neither)
Weight Loss (Scientific)
Body Systems
Blood (Science)
Circulatory System (Science)
Digestive System (Science)
Gastrointestinal Tract (Traditional)
Heart (Traditional)
Immune System (Traditional)
Intestinal System (Traditional)
Liver (Traditional)
Skin (Traditional)
Urinary System (Traditional)
Arteries (Traditional)
Muscles (Traditional)
Small Intestines (Traditional)