When it comes to iron-rich foods, most people immediately think of red meat. But there’s a humble leafy green that quietly beats beef in iron content—and it’s been used for centuries in traditional Chinese medicine to support liver health.

That vegetable is amaranth greens, also known as Chinese spinach.

A Hidden Superfood

Despite its incredible nutritional value, amaranth greens are still relatively unknown outside of Asia. In China, it's often called a “natural liver tonic” due to its ability to help cleanse and support the liver. This green is loaded with iron, calcium, magnesium, vitamin C, and antioxidants—making it a true powerhouse for overall wellness.

According to nutrition experts, 100 grams of amaranth greens can contain more iron than the same weight of beef. In addition to iron, it provides plant-based protein, fiber, and essential micronutrients that boost immunity and support blood circulation.

Liver-Loving Benefits

Traditional Chinese medicine considers amaranth a cooling food that helps detoxify the body, reduce internal heat, and improve liver function. It’s especially recommended for people who experience fatigue, dizziness, or signs of anemia.

Modern studies have backed up many of these claims, showing that the antioxidants in amaranth help reduce oxidative stress in the liver, lower cholesterol levels, and promote better digestion.

How to Eat It

Amaranth greens are easy to prepare. They can be stir-fried with garlic, added to soups, or steamed and served with sesame oil and a pinch of salt. Their slightly earthy flavor pairs well with a variety of dishes.