Incidence of Cucumber mosaic virus on Amaranthus tricolor in Telangana: A report

摘要

Amaranth as a grain and vegetable crop is gaining popularity worldwide. It is treated as pseudo cereal because of their similarities to cereals in flavor and cooking. Several species are raised for amaranth “grain” in Asia and the Americas. Though uncooked grain is rich in carbohydrates (65%), protein (14%) and fat (7%), upon cooking their content are substantially reduced, sparing dietary minerals. Grains are gluten-free, while oil has nutritionally favourable composition. This is the most popularleafy vegetable in South India, especially in the states of Telangana, Andhra Pradesh, Tamilnadu, Kerala, and Karnataka. Cooked amaranth leaves are a rich source of vitamin A, vitamin C, calcium, and manganese, with moderate levels of folate, iron, magnesium, and potassium.