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(Amaranthus spp.) This variety of amaranthus originally from India, is grown extensively in the West Indies, and is popularly used in soups and stews. High in iron, calcium, magnesium, vitamins A and C, as well as protein.
In some parts of the Caribbean the leaves of this plant, and a popular stew are referred to as Calalloo, while in other parts of the Caribbean, it is the leaf of the Taro plant that bears this name.
Seed color: Black