Chinese Spinach
Chinese spinach (amaranth) is a nutrient-dense leafy green popular in Hong Kong and across Asia. It can be introduced from around 6 months. Its soft, tender leaves cook down easily, making it ideal for baby purees and congee.
How to serve
Blanch or steam the leaves until very soft, then puree and mix into congee or rice cereal. You can also blend with sweet potato or pumpkin for added sweetness.
Finely chop cooked leaves and stir into porridge, noodles, or egg dishes.
Serve lightly stir-fried with a small amount of sesame oil, chopped into small pieces.
Nutrition
Exceptionally rich in iron, which supports healthy blood development. Also provides calcium, vitamin C, vitamin A, and folate. The high iron content makes it particularly valuable for babies transitioning to solids.
Good to know
This food can be a choking hazard for babies. Prepare it in an age-appropriate size and texture, and always supervise your baby while eating.
Chinese spinach has a mild, slightly sweet flavor that most babies accept well. It is not a common allergen. The leaves wilt quickly when cooked, so it blends smoothly into purees. Choose young, tender leaves for the best texture.
Tip
Pair with vitamin C-rich foods like tomato or citrus to boost iron absorption. Avoid the stems for younger babies as they can be fibrous; use only the tender leaves.
