LIN CHOI | AMARANTH GREENS (Amaranthus tricolor)
Lin Choi (Amaranthus tricolor), is a member of the Amaranth family (Amarantaceae). They are a common leaf vegetable throughout the tropics and in many warm temperate regions. Also, see our product section on Chinese Spinach (Amaranthus gangeticus).
This grows to about 14 inches tall and has a distinctive purple colour to its leaf, which runs when cooked. Mostly used in soups and soup based dishes.
Amaranth seeds, like buckwheat and quinoa, contain protein that is unusually complete for plant sources. Most plants do not contain a complete set of amino acids, and thus are inadequate for human survival, which is why vegetarians must make special efforts to combine the right plants and get a full protein. This is the reason for the traditional "beans and rice" combination, which creates a more nutritionally complete meal.
They are a very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. However their moderately high content of oxalic acid inhibits the absorption of calcium, and also means that they should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis.
OTHER LIN CHOI | CHINESE SPINACH NAMES
Een choi, Xian Cai (Shian Tsai), Garden Calalu, Pigweed, Prickly Calalu, Spanish Calalu. Amaranth greens, also called Chinese spinach, hinn choy or yin tsoi, callaloo, tampala, or quelite.
HOW TO COOK LIN CHOI | AMARANTH GREENS | CHINESE SPINACH
Avoid picking stems with flowers as these tend to be older and have tougher stems. Very popular with Asia cooking in particular Indian dishes.
Lin Choi (Chinese Spinach) can be boiled, steamed, but is mostly used in soups.