சிறுகீரை (Tropical Amaranthus) in Vegetables

Tropical amaranth, also known as Siru Keerai, has many uses, including medicinal, culinary, and other applications:

Medicinal

Tropical amaranth has antioxidant and anti-inflammatory properties that may help with digestive issues, anemia, inflammation, kidney health, and metabolism. It may also help with chronic conditions like diabetes and heart disease. The boiled roots can be used as a laxative, to treat limb pain, and to expel tapeworms. The leaves can be recommended for people with low red blood cell counts.
Culinary

Amaranth leaves can be used as a food coloring agent to make pink or red shades. In Maharashtra, India, amaranth is stir-fried with coconut during festivals, and the stems can be used in curries. In Himachal Pradesh, India, the grain can be used to make kheer for dessert at weddings, and the flour can be used to make chapatis. The Zuni people grind the feathery part of the plant into a meal to color ceremonial bread red, and they also use crushed leaves and blossoms as rouge.
Other uses

Amaranth contains squalene, which can be extracted as a vegetable-based alternative to shark oil for use in cosmetics and dietary supplements.