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Amaranth, also known as terere or mchicha, is a popular delicacy across Kenya. Its status as a staple among indigenous vegetables is well-established. Amaranth can be used as a leafy vegetable or as a high-protein grain. The leaves are rich in calcium, iron, vitamins A, B, and C. It is also a quick source of revenue for farmers largely due to its short maturity period and high market demand, according to farmer William Koikai, from Kiambu. He gives some step-by-step guidelines on how to cultivate amaranth.
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