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In page Amaranth:

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Four Amaranthus species are documented as cultivated vegetables in eastern Asia: A. cruentus, A. blitum, A. dubius, and A. tricolor.[2] In India, the greens can be prepared as curry, stir fry, saag, and thoran. In China, the leaves and stems are used as a stir-fry vegetable or in soups. In Vietnam, it is used to make soup, mostly popularly A. tricolor and A. viridis.[citation needed]