Amaranth is a familiar vegetable in Vietnamese people's daily meals. This is a wild vegetable, easy to grow and has many types, with different colors, such as red amaranth and green amaranth. Amaranth contains many vitamins, minerals and antioxidants, is a nutritious food, has the effect of cooling down and detoxifying the body very well. Amaranth belongs to the Amaranthaceae family, with leaves and stems that can be eaten. Depending on each type, amaranth may have a slightly bitter or sweet taste, and is an indispensable food supplement in dishes, especially cooling soups in the summer.
Red amaranth is a summer vegetable with a characteristic reddish-purple color thanks to containing a lot of betacyanin, a powerful antioxidant compound, similar to that in amaranth.
Red amaranth has the ability to reduce oxidative stress in the liver, prevent liver cell damage due to environmental toxins or metabolic disorders.
Besides, red amaranth is rich in vitamins A, C, iron, magnesium and soluble fiber, which help reduce cholesterol, improve liver enzymes and support blood glucose regulation, an important factor in preventing non-alcoholic fatty liver.
One of the most outstanding effects of amaranth is to help cool the body and detoxify the liver. Amaranth is cool in nature, has the ability to detoxify the liver, helping to reduce the load on internal organs, especially the liver. The compounds in amaranth have the effect of cooling, detoxifying the body, helping to improve liver function.
Although amaranth is cool and good for the liver, eating too much amaranth can lead to diarrhea, because amaranth is cold in nature. This is because the amount of fiber and water in amaranth can irritate the intestines. Therefore, amaranth should be used in moderation, avoiding eating too much in a day.
