What Foods Are in the Chenopodiaceae Family?

December 25, 2025 •

3 min read

Botanically speaking, the family formerly known as Chenopodiaceae is now often included within the larger Amaranthaceae family due to phylogenetic evidence. Popular edible plants from this group include nutrient-dense options like spinach, Swiss chard, and beets, which are foundational staples in cuisines worldwide.

Quick Summary

This guide covers edible plants historically classified under the Chenopodiaceae family, including well-known vegetables, ancient grains, and wild greens. Learn about the prominent species, their nutritional benefits, and the recent reclassification that merged this group with Amaranthaceae.

Key Points

Beets and Chard: Both are derived from the species Beta vulgaris, with beets grown for their roots and chard for its leaves.
Taxonomic Shift: The family Chenopodiaceae has been absorbed into the larger Amaranthaceae family due to recent genetic evidence.
Nutrient-Dense Greens: Spinach, beet greens, and Swiss chard are excellent sources of vitamins, minerals, and antioxidants.
Protein-Packed Quinoa: Chenopodium quinoa is a nutritious, gluten-free pseudocereal with a complete protein profile.
Diverse Edible Plants: The family includes cultivated vegetables, ancient grains, wild edibles like lamb's quarters, and herbs such as epazote.

Understanding the Chenopodiaceae Family Reclassification

For many years, the goosefoot family was scientifically known as Chenopodiaceae. However, molecular and morphological studies have led botanists to include it within the family Amaranthaceae. This reclassification groups related plants based on modern understanding of their evolutionary relationships. Despite the taxonomic update, the name 'Chenopodiaceae' is still frequently used in horticultural and culinary contexts. The plants in this group are often known for their tolerance to saline or arid conditions and for their vibrant betalain pigments, which give foods like beets their deep red hue.

Prominent Edible Members of the Goosefoot Family

Many of the most commonly consumed foods from this botanical group come from two important genera: Beta and Spinacia. However, the genus Chenopodium also contains some nutritionally significant plants.

Beets (Beta vulgaris): One of the most widely recognized members, beets are known for their deep red, purple, or golden roots. The leaves, known as beet greens, are also edible and nutritious. Different cultivars of Beta vulgaris also give us sugar beets and mangelwurzel, used for sugar production and animal feed, respectively.
Swiss Chard (Beta vulgaris subsp. vulgaris): This leafy green is botanically the same species as the common beet but bred for its flavorful leaves and colorful stems rather than its root. It is a versatile vegetable often used in salads, sautéed dishes, and soups.
Spinach (Spinacia oleracea): A globally popular green, spinach is prized for its high iron, vitamin A, C, and K content. It is used extensively in salads, cooked dishes, and juices worldwide.
Quinoa (Chenopodium quinoa): This protein-rich pseudocereal grain has gained international popularity as a health food. Native to the Andean region, it provides a complete protein source, containing all nine essential amino acids.
Lamb's Quarters (Chenopodium album): Also known as 'bathua' in India, this common wild green is consumed as a vegetable in many cultures. The leaves and tender twigs are edible and nutritious.
Orach (Atriplex species): Also known as saltbush, different species of Atriplex are grown as pot-herbs. The leaves and shoots of garden orach (Atriplex hortensis) are used as a leafy green vegetable.
Epazote (Dysphania ambrosioides): This pungent herb is a staple in Mexican cuisine, used to flavor dishes and reduce the gassiness associated with beans.

Nutritional Comparison: Popular Goosefoot Vegetables

This table highlights the nutritional qualities of some key Chenopodiaceae/Amaranthaceae foods.


Food Item	Nutritional Highlight	Best For...
Beets (root)	Rich in fiber, folate, manganese, and betalain antioxidants.	Boosting stamina, lowering blood pressure, and adding vibrant color to dishes.
Swiss Chard (leafy greens)	Excellent source of Vitamins A, C, and K, as well as magnesium and iron.	Sautéing, stir-fries, and adding to soups for a flavor similar to spinach.
Spinach (leafy greens)	High in iron, antioxidants, and a great source of various vitamins.	Salads, smoothies, cooked greens, and incorporating into many recipes.
Quinoa (grain)	Complete protein, high in fiber, and gluten-free.	A healthy, grain-like substitute for rice or couscous.

The Importance of Edible Weeds and Ancient Grains

Beyond the common supermarket produce, the Chenopodiaceae/Amaranthaceae family offers a number of lesser-known but equally valuable edible plants. The use of wild edibles like lamb's quarters and fat hen (Chenopodium album) has been a long-standing culinary tradition in many regions. These resilient plants often grow in disturbed soils and provide a source of fresh greens and seeds. Quinoa's resurgence highlights the potential of ancient grains for modern diets, offering high nutritional value and a distinct nutty flavor. The cultivation of such crops can also improve food security in challenging environments due to their hardiness.

Conclusion

The botanical family historically known as Chenopodiaceae, now integrated into Amaranthaceae, is a nutritional powerhouse. It includes popular vegetables such as beets, spinach, and Swiss chard, as well as the ancient grain quinoa and several useful wild greens. From vibrant roots to nutrient-rich leaves and protein-packed seeds, these foods contribute significantly to global cuisine and nutrition. Understanding this diverse family allows us to appreciate the variety and benefits these versatile plants bring to our tables. Their resilience and nutritional density make them important crops for the future of sustainable and healthy eating.

Frequently Asked Questions

Historically, Chenopodiaceae and Amaranthaceae were considered separate families. However, due to modern molecular and phylogenetic research, the Chenopodiaceae family is now typically included within the Amaranthaceae family, which is also known as the amaranth family.

Yes, beet greens are edible and are part of the Beta vulgaris species, which belongs to the botanical family formerly known as Chenopodiaceae and now included in Amaranthaceae.

Yes, quinoa (Chenopodium quinoa) is a member of the genus Chenopodium, which was traditionally classified under Chenopodiaceae and is now included in the Amaranthaceae family.

In addition to beets, chard, and spinach, other examples include lamb's quarters (Chenopodium album), various orach species (Atriplex spp.), and epazote (Dysphania ambrosioides).

Not all, but many plants in this family, such as spinach and chard, accumulate oxalates. Oxalate levels can vary depending on the plant species, growing conditions, and how the food is prepared. Cooking can help reduce these levels.

Betalains are red and yellow pigments found in members of the goosefoot family, which is why foods like beets have such vibrant colors. Unlike other plants that use anthocyanins, this family uses betalains for coloration.

Many species in this family are halophytes, meaning they are salt-tolerant and thrive in saline or alkaline soils. This adaptation allows them to grow in areas where other plants cannot, including deserts and salt marshes.