Bring vibrant color and powerful nutrition to your meals with Fresh Lal Shak (Red Amaranth) – a traditional leafy vegetable beloved in Bengali cuisine. Sourced directly from organic farms in Bangladesh and air-shipped for maximum freshness, this 250g++ bundle offers a rich source of iron, antioxidants, and flavor.
Often used in stir-fries, lentil dishes, or even smoothies, red amaranth is both a culinary and medicinal treasure.
Name: Lal Shak (Red Amaranth / লাল শাক)
Origin: Bangladesh
Net Weight: Approx. 250g+
Color: Deep red or purple-tinted stems and leaves
Taste: Mild, slightly earthy with sweet notes
Form: Fresh, bundled with stems and leaves intact
Shelf Life: 3–5 days refrigerated
Certification: Ethically grown, pesticide-free farming
Lal Shak is the Bengali name for red amaranth, a nutrient-rich leafy vegetable grown widely in South Asia. Its striking crimson color comes from naturally occurring betalains – plant pigments known for their antioxidant effects. This vegetable is not only colorful but also packed with powerful health benefits.
Red amaranth has been a staple in traditional Bengali, Indian, Sri Lankan, and Southeast Asian diets for centuries. It is now recognized globally as a superfood.
| Nutrient | Amount |
|---|---|
| Calories | 23 kcal |
| Protein | 2.1 g |
| Carbohydrates | 3.6 g |
| Fiber | 2.0 g |
| Iron | 3.9 mg |
| Calcium | 215 mg |
| Vitamin A | 6,000 IU |
| Vitamin C | 43 mg |
| Folate | 85 mcg |
✅ Source: USDA National Nutrient Database
Iron-Rich: Supports red blood cell production, ideal for combating anemia.
Detoxifying: High fiber helps cleanse the digestive tract.
Heart-Healthy: Rich in potassium and folate to regulate blood pressure.
Bone Support: Contains calcium and magnesium.
Antioxidant Protection: Contains betalains that fight oxidative stress.
Vegan & Gluten-Free: Suitable for all diets.
🧪 According to a study in the Journal of Food Science and Technology, amaranth leaves contain anti-inflammatory, antimicrobial, and cholesterol-lowering properties.
🔗 Read the study
Wash the leaves and stems thoroughly.
Slice finely.
Cook in mustard oil with garlic and green chili for a quick stir-fry.
Add to lentils (dal), soups, or blend into savory smoothies.
👩🍳 Traditional Bengali dish idea:
Lal Shak Bhuna – sautéed red amaranth with garlic, green chili, and onion.
| Condition | Instructions |
|---|---|
| Unwashed | Store in vegetable section of fridge |
| After washing | Wrap in paper towel and refrigerate; consume in 3 days |
Q1: Is this Lal Shak organically grown?
✅ Yes, sourced from pesticide-free farms in Bangladesh.
Q2: Is it suitable for people with iron deficiency?
✅ Absolutely. Lal Shak is an excellent source of natural iron.
Q3: Can I eat the stems too?
✅ Yes, the stems are edible and contain fiber and minerals.
Q4: Does it lose color after cooking?
✅ Some color may fade, but the nutrients and flavor remain intact.
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