Tag: Chinese spinach

While both are known for their deep green leaves, regular spinach (Spinacia oleracea) and Taiwan spinach (often a variety of Chinese spinach) come from different plant families and have notable distinctions in taste, texture, and cooking behavior. This makes them suited for different culinary applications, from delicate salads to hearty stir-fries.

While standard spinach (Spinacia oleracea) belongs to the Amaranthaceae family, the term 'Chinese spinach' most commonly refers to the leafy vegetable known as amaranth greens, specifically *Amaranthus tricolor* and *Amaranthus dubius*. These heat-loving greens, which come in vibrant green and red-veined varieties, have been a staple in Asian and tropical cuisines for centuries.

Over 8,000 years ago, amaranth—one of the plants commonly referred to as Chinese spinach—was cultivated by ancient civilizations. But what is Chinese spinach called in English today? The term actually refers to several distinct leafy greens, each with its own English translation and culinary identity.

Contrary to popular belief, 'Chinese spinach' is not the same species as Western spinach but is a variety of amaranth greens, a nutrient-dense leafy green with a rich history in Asian cuisine. This article explores the numerous health benefits of Chinese spinach, from its vitamin and mineral content to addressing the nuances of its nutritional profile and proper preparation.