By Chisom Ibemere
Jute leaves are gotten from Jute plants which are cultivated mostly in Southeast Asia, West Africa and Middle East. They are reffered to as Ewedu, Ayoyo and Rauday depending on the region.
Jute leaves may have a bitter taste which is dependent on the age. They are majorly used as vegetable thickeners in preparation of different soups, this is because of their slippery texture and flavour.
Related Posts
Jute leaves has low calorie content with loads of essential vitamins and minerals which may include Vitamin A, Vitamin C, riboflavin, folate, Iron and lots more.
Jute leaves contains high concentration of Omega-3-fatty acids which are essential for brain development and prevents inflammation. They are also rich source of anti-oxidant Lycopene that protects the body from foreign bodies that affects the cells and cause diseases.
They are rich in magnessium and calcium, two essential minerals that helps in bones and teeth formation. They provides the body with Vitamin C and A that protects the body from Oxidative damage and may boosts the immune system. Vitamin A supports cell growth and Skin health. Vitamin C helps fight infections.
Jute leaves had loads of Vitamin K that are helpful in blood clotting. They reduce the risk of Jaundice and helps in the proper absorption of nutrients. Vitamin B6 and folate in Jute leaves helps to prevent eye related problems. Vitamin B9 prevents all forms of cancer which may include Colon, Cervical and lung cancer.
