Amaranth leaves are nutritionally similar to Swiss chard,
spinach and beetroot leaves,
and offer a rich source of carotenoids, vitamin C, minerals and trace elements.
The leaves also contain the amino acids methionine and
lysine making them a great companion for rice which is deficient in lysine.
The leaves are mild and tender and excellent in soups or stir-fried with garlic and a little broth.