Amaranthus spp. (Amaranthaceae)

Scientific name
Amaranthus spp.
Family name
Amaranthaceae
Common name
Amaranth (English); hiyu, hageito (Japanese)
Local name
Phakkhom suan, phakkhom, phak hom
Erect annual, strongly branching, up to 2.5 m tall, unarmed or spined. Leaves alternate, long, petiolate, simple, entire. Inflorescences terminal and in axillary clusters or panicles. Flowers unisexual, solitary in bract axil, with 2 bracteoles. Flowers with 3–5 tepals; stamens free in male flowers, ovary ovate-oblong, bearing 2–3(–4) stigmas in female flowers. Fruit a dry capsule, dehiscent or indehiscent. Seeds shiny black or brown.
Traditional medicinal use
Functionality
Functional constituents
Amaranthus viridis L., Amaranthus lividus, Amaranthus spinosus L., and Amaranthus tricolor are indigenous to Thailand. The former three species are commonly found as weeds on cultivated and abandoned land. Amaranthus tricolor often escapes small-scale vegetable farms and is naturalised as a weed on abandoned land. Young shoots and young seedlings are often collected year-round and are sold in local markets. Stems of A. spinosa were once found in a local market in Sankhla District, Kanchanaburi Province, Thailand. Easily propagated by seed sowing on beds or bare soil, with a row spacing of 10–20 cm.
Stems are consumed by the Mon people along the border between Thailand and Myanmar. Amaranthus spinosus L. must be skinned and de-spined before cooking. The plants are scalded or cooked, and contain 341 mg calcium, 76 mg phosphorus, and 120 mg vitamin C per 100-g serving.
Caution: Some accessions of this genus have been reported to contain high oxalate levels.
Leaves
Whole plants
Stems