Here is one of the many vegetables that is very colon health friendly. I usually have this in my diet on a regular basis. Whenever I suffer constipation or when celebrations comes like the Yuletide season where there are plenty of food to eat and there is a need to detoxify.

What makes this veggie so popular source of dietary fiber and constant presence on the table all over the world?

 

Jute leaves have been a staple Egyptian food since the time of the Pharaohs and it is from there that it gains its recognition and popularity. Varieties of mallow-leaves stew with rice is a well known Middle Eastern cuisine. The leaves of Corchorus are rich in betacarotene, iron, calcium, and vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent vitamin E.

Jute (Corchorus olitorius) is used mainly in the cuisines of southern Asia, the Middle East, and North Africa, Corchorus capsularis in Japan and China. It has a mucilaginous (somewhat “slimy”) texture, similar to okra, when cooked. The seeds are used as a flavouring, and a herbal tea is made from the dried leaves.

In North Africa and the Middle East, the young leaves of Corchorus species are known in Arabic as malukhiyah and are used as green leafy vegetables . Malukhiyah is eaten widely in Egypt and some consider it the Egyptian national dish. It is featured in cuisines from Lebanon, Palestine, Syria, Jordan and Tunisia. In Turkey and Cyprus, the plant is known as molohiya and is usually cooked into a kind of chicken stew.

In Nigerian cuisine, especially amongst the Yorubas, it is commonly used in a stew known as ewedu, a condiment to other starch-based foods such as amala. In Sierra Leone it is known as krain krain (or crain crain) and is cooked as stew. The stew is usually eaten with rice or foofoo (a traditional food made from cassava).

In India, it is locally known as nalta sag. It is a favorite food during the summer months, especially in Sambalpur and the western part of Orissa. Usually it is lightly sauteed and eaten along with rice or rice gruel.

In the Philippines, Jute is known as saluyot. It is commonly consumed as a leafy vegetable together with bamboo shoots.

In Kenya, it is used as a leafy vegetable consumed as a traditional (non-fried) stew in accompaniment with starchy foods like ugali, and is called murere or murenda.

Jute leaves is high in fiber, which can sweep toxins from the body. It is high in antioxidants (Vitamins) A,C, and E. These nutriesnts contribute to younger, better looking skin and help stave off diseases associated with aging like colon concer and other related ailments like constipation, excessive mucus on stool, etc.

Cooking Jute Leaves Suggestions

The leavers should be cooked in a very little water or simply put in last in a dish after the stove is turned off.

Boil the water, once water is boiling put in the leaves. Turn off the fire/stove immediately. Cover the pan for 1 minute. Serve. This will prevent the leaves to become very slimy.

At least three servings a week of Jute leaves would be a good start for those planning to consume this regularly.

Say goodbye to toxins. Look better and younger your age with this natural anti-oxidant. Eat judiciously this Christmas season! Happy and Blessed Holidays to All!