Amaranthus spinosus – Famine Foods

Amaranthus spinosus

Uses

India. The plant is widely distributed but is found chiefly in Bengal and Malabar  The leaves make a good pot-herb, though the sharp spines in their axils are troublesome to remove. It is a regular dietary item of the Bhils in Central India. The fruit [sic] and leaves are eaten in Alwar, Rajputana (Rajasthan); Bombay (Khandesh district, Bombay Presidency), and Balasore, in Bengal; (Madras Presidency): leaves eaten as greens. (Western Rajasthan): leaves eaten and tender stems eaten as greens. (Garhwal Himalayas): leaves boiled and eaten as vegetable. Malawi. Leaves used in making ndiwo, a relish.

Additional Information

Name Authority:
L.
Vernaculars:
Bengali: Kanta-nati, Kanta-nutia, Kanta-maris, Kuil rakha. Assam: Kanta-notiya, Kanta khudra. Santal: Janum-arak. Marathi: Kanti-mat. Bombay Presidency: Katla-matla. Guz: Kanta-nu-dant. Rajputana: Gojh, Cholai, Katarsa, Labrah. Rajasthan (western): Jangli cholai. Uttar Pradesh: Kanta-chulai, Katili-chouraie. Tamil: Mullu kirai. Telugu: Mulugoranta, Mundla-tota-kura, Mullu-thorta-kora, Nalla-doggali, Erra-mulu -goranta. Malabar: Mullan-chira. Kannada: Mullu-dantu, Mulhara-vesoppu. Sanskrit:Tenduliya. Burmese: Hinka-noe suba, Hinnoe-suba. English: Prickly Amaranth
Misc:
Chemical composition (after Hooper): Water = 52.10% (fresh). Fat = 2.21% (dry). Alblumenoids = 19.43% (dry). Carbohydrates = 38.35% (dry). Fibre = 19.82% (dry). Ash = 20.20% (dry). Nitrogen = 3.11% (dry). Phosphoric acid = 1.13% (dry). Silicates = 1.90% (dry)

Location Map

This site is provided to Mr. Freedman by Dr. Jules Janick, Emeritus Professor and Former James Troop Distinguished Professor of Horticulture. The content on this site is provided and maintained by Mr. Freedman.