Spiny Amaranth (Amaranthus spinosus): What Are Its Real Benefits, Risks, and How to Use It Safely?

The Risks You Absolutely Need to Know
Spiny Amaranth contains natural compounds that become dangerous in high amounts:Drink
High levels of oxalates → can contribute to kidney stones or strain kidney function
Nitrates → may cause stomach upset if eaten raw or in large quantities
Saponins → irritate the gut lining when the plant isn’t cooked thoroughly
Real-world reports (mostly from India and Southeast Asia) describe people developing severe stomach pain, nausea, and even temporary kidney issues after drinking strong tea for several days in a row.
Harvest only young, tender leaves (older leaves have more oxalates).
Wash thoroughly—three rinses minimum.
Always cook: boil for at least 10 minutes or sauté until completely wilted. Cooking reduces oxalates by up to 50–70 %.
Start small: no more than one small bowl of cooked leaves or one weak cup of tea the first time.
Never use daily for more than 3–4 days in a row.
Skip it entirely if you take lithium, have kidney disease, or are pregnant/breastfeeding (not enough safety data).
Quick cooking idea that tastes surprisingly good: sauté the boiled leaves with garlic, onion, and a pinch of salt—tastes a bit like spinach with a slight nutty flavor.
A 2019 study published in Journal of Ethnopharmacology confirmed anti-inflammatory activity in rats.
A 2021 paper from Nigeria showed the leaf extract helped lower oxidative stress in lab animals.
Multiple food chemistry studies confirm the high oxalate content—reinforcing the “cook it well” rule.
Bottom line: promising, but definitely not proven enough to replace any prescribed medication.
Q: Is Spiny Amaranth the same as the red “grain amaranth” sold in health stores?
A: No. Grain amaranth (Amaranthus cruentus or caudatus) is bred for edible seeds and has much lower spine and oxalate content.