The name callaloo also refers to a soup made throughout the West Indies with leafy green vegetables.
This "callaloo" soup is called pepperpot soup in Jamaica and is usually made with taro or dasheen leaves.
Jamaican "callaloo", a variety of amaranth, is related to a wide group of plants grown throughout the world used in stir-fry cooking.
A "red stripe" variety probably of Chinese origin is sometimes seen in local Hawaii supermarkets.
The Jamaican "callaloo" is likely of South American heritage and has significant traces of calcium, iron, and lots of vitamins.
Unfortunately like american spinach it contains oxalic acid which tends to inhibit the absorption of iron into the body.