Jute Production Information System.

Contact Info
  • Central Research Institute for Jute and Allied Fibres (ICAR).
    Barrackpore, Kolkata- 700120, WestBengal (INDIA).
  • Phone: 033-2535-6121/6122.
    Fax: 033-25350415.
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Usages of Green Leaves

Dietary Supplement
Leaves of Corchorus are consumed as leafy vegetables in various parts of the world especially in Asia, the Middle East, and part of Africa. Besides adding a distinct flavor to food, jute leaves also have nutritional value, and dried leaves act as thickeners in soup, stews, and sauces. It is a popular vegetable in West Africa and nowadays in Japan, China, Caribbean Island, and some European countries also. The Yoruba of Nigeria calls it “ewedu” while the Songhay of Mani calls it “fakohoy”. It is made into a common mucilaginous (somewhat “slimy”) soup sauce in some West African culinary traditions and Arabian countries where it is called “Molukhiya”. In India the leaves, “Pat pata” and tender shoots are eaten as dietary supplement to rice from ancient time.
The leaves are rich in protein, β-carotene, iron, calcium, vitamin B, and vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent vitamin E. Leaves also contain oxydase and chlorogenic acid. The folic acid, content is substantially higher than that of other folacin-rich vegetables, ca. 800 μg per 100 g (ca. 75% moisture) or ca. 3,200 μg per 100 g on a zero moisture basis.
Nutrient Content per 100 g of Green Leaves 
Nutrients Composition Unit
Energy 43 - 58 kcal
Water 80.04 - 84.01 g
Protein 4.5 - 5.6 g
Carbohydrate 7.6 - 12.04 g
Fat 1.0 - 1.3 g
Calcium 266 - 366 mg
Iron 7.2 - 7.7 mg
Potassium 440 - 444 mg
β-carotene (vitamine A) 6410 - 7850 μg
Thiamine (Vitamine B) 130 - 150 μg
Riboflavin (Vitamine B) 260 - 530 μg
Niacin (Vitamine B) 1100 - 1200 μg
Ascorbic acid (Vitamine C) 53 - 80 μg
Therapeutic Uses
Corchorus species containing important bioactive compounds such as cardiac glycosides, stropanthidin, β-sitosterol, terpenoid-corosin, flavones glycoside, urasolic acid, vitamin C, β-carotene, mucilage, and others are potential candidates for developing plant-based drugs.