Description: A diffuse or ascending herb, rooting at the nodes. Branches slender, not spiny. Leaves small, elliptic. Flowers unisexual, white, borne in clusters; male produced more than the female.
Propagation: By seeds.
Part Used: Whole plant.
Chemical Constituents: Leaf & seed is Analysis of the tender leaves gave: edible portion, moisture, protein, fat, fibre, carbohydrates, minerals, calcium, phosphorus, iron, thiamine, riboflavin, niacin, vitamin, energy and carotene. The amino acids reported to be rescent in the leaves are: arginine, cystine, histidine, leucine, isoleucine, lysine, methiomne, phenylalanine, threonmne, tryptophan, tyrosine, and valine. The leaves also showed the prescene of amarantin, isoamarantin and betanin. They are a good source of calcium and magnesium. They are a good source of calcium and manganese.

Chinese people eat thampala during summer, believing it to 'reduce internal heat and dampness'. It is most often added to soups, but also stir-fried with garlic. The roots are used to alleviate colds, and are also considered a diuretic.

 

Like any leafy vegetable, buy fresh and sprightly looking bunches with the roots on. If only leaves are sold, cook and eat them as soon as possible. If you do have to keep them a day or two, wrap them in damp paper, put this in a plastic bag and refr