Amaranthus viridis
Uses
Niger (Mayahi). Mali (Koutiala) Leaves used primarily as a condiment and in soups. Protein content = 24%; high values for magnesium, zinc, linolenic and linoleic fatty acids. Sena et al state: “…while it is uncommon to find a single plant food that scores high in every nutritional category, the leaves of Amaranthus viridis appear to represent an excellent source of essential amino and fatty acids, as well as many of the trace minerals that are critical for growth, development and general good health.”
Amino acid composition and protein quality, of leaves, compared with FAO reference protein (values in mg amino acid /g N). Mali sample, from Nordeide. Isoleucine = 256 Leucine = 444 Lysine = 186 Methionine = 110 Cysteine = 300 Phenylalanine = 285 Tyrosine = 206 Threonine = 250Tryptophan = 81 Valine = 299 Histidine = 81.
A Niger leaf sample reports a protein value of 18.4%.
Additional Information
- Vernaculars:
- (Hausa) - alayyatho; (Zarma) - chapatti.