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The cultivation of amaranth was banned by the conquistadores upon their conquest of the Aztec nation. However, the plant has grown as a weed since then, so its genetic base has been largely maintained. Research on grain amaranth began in the United States in the 1970s. By the end of the 1970s, a few thousand acres were being cultivated there ...
Amaranth seed can also be popped one tablespoon at a time in a hot pan without oil, shaken every few seconds to avoid burning. [ 58 ] It grows fast and, in three cultivated species, the large seedheads can weigh up to 1 kg and contain a half-million small seeds.
Many parts of the plant, including the leaves and seeds, are edible, and are frequently used as a source of food in India as well as in South America, where it is the most important Andean species of Amaranthus, known as kiwicha. (See also amaranth seed and Andean ancient plants.) This species, as with many other amaranths, is originally from ...
Amaranthus palmeri is a species of edible flowering plant in the amaranth genus. It has several common names, including carelessweed, [1] dioecious amaranth, [2] Palmer's amaranth, Palmer amaranth, and Palmer's pigweed. It is native to most of the southern half of North America. Populations in the eastern United States are probably naturalized ...
The Yoruba in West Africa name for this plant is ewe tete and is used for medicinal and spiritual purposes. In the 19th Century A. viridus , or green amaranth was an item of food in Australia. The botanist Joseph Maiden wrote in 1889: "It is an excellent substitute for spinach, being far superior to much of the leaves of the white beet sold for ...
A. gangeticus is also known as elephant-head amaranth. It is an annual flowering plant with deep purple flowers. It can grow to 2–3 feet (0.61–0.91 m) tall. In Bangladesh, it has been used as a leafy vegetable. It may inhibit calcium retention in rice-based diets. [9]
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