Green Amaranth (Khutura Xaak-খুতুৰা শাক)

Green amaranth, scientifically known as Amaranthus viridis, is a leafy green vegetable appreciated for its nutritional value and versatility. Common in tropical and subtropical regions, it grows as a wild or cultivated plant. The leaves are tender and slightly succulent, with a mild, spinach-like taste.
Rich in essential nutrients, green amaranth provides vitamins A, C, and K, as well as calcium, iron, magnesium, and potassium. It is also a good source of dietary fiber, antioxidants, and protein, making it a valuable addition to vegetarian and vegan diets.
Culinarily, green amaranth is highly versatile. It can be eaten raw in salads or cooked in various dishes such as stir-fries, soups, stews, and curries. The leaves are often sautéed with garlic and spices or added to soups for extra nutrition. In many South Asian and African cuisines, green amaranth is a staple ingredient.
Overall, green amaranth is a nutritious and versatile leafy green that enhances a variety of dishes with its mild flavor and rich nutrient profile.