Leafy amaranth cultivated during 1997 and 1998 was investigated in terms of its acceptability and composition. Results indicated that the proximate composition of amaranth (as dwb) were: crude protein,  (25.46 – 29.02%); total lipids (6.47 – 7.13%); ash (19.78- 22.71%); crude fiber (15.25 – 18.92%) and N-free extract (24.75-30.76%). Mineral elements were ranged as follows  (mg/100, dwb): Na (1585- 1708); K (4877 – 5730); Ca (2088 – 2459); Mg (988- 1249); Fe ( 255-374) and P (375-421). Ascorbic acid varied from 279.2 to 337.8mg / 100g (dwb), while βß-carotene ranged between 46-11 and 68-84 mg / 100. (dwb) . Nitrite and nitrate contents were (3.071 – 4.827 ppm) and (60.4-91.5 ppm), respectively, while cyanide and total oxalate ranged between 22.9 and 30.9 ppm; and between 1.444 and 1.613g / 100g (dwb), respectively. All panelists judjed cooked amaranth as spinach.In the light of data presented here , it can be concluded that leafy amaranth is quite comparable to spinach from the compositional point of view and it is a good ulternative of spinach during summer in Egypt.