When we hear the word jute, the first thing that usually comes to mind is a natural fiber used to make sacks, rugs, or eco-friendly textiles. However, what few people know is that jute is also an edible vegetable with a long tradition in the gastronomy of countries such as Vietnam, Japan, Egypt, and the Philippines.
One plant, two uses: fiber and food
Jute comes from plants of the genus Corchorus, especially Corchorus olitorius and Corchorus capsularis. From their stems, the vegetable fiber used in the textile sector is extracted, but their tender leaves are also harvested and consumed as a leafy green vegetable.
In Asia, North Africa, and the Middle East, these leaves are used in soups, stews, and stir-fries for their mild flavor and slightly mucilaginous texture, similar to okra or Malabar spinach.
A natural superfood
Edible jute is valued not only for its taste, but also for its nutritional richness. Jute leaves are:
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Rich in calcium and iron, essential for bone health and the prevention of anemia.
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A natural source of vitamins A, C, and E, with antioxidant effects.
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High in fiber and mucilage, which support digestion and intestinal health.
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Low in chemical residues, as it is a plant that requires very few phytosanitary treatments.
According to recent studies, Japanese nutritionists have praised this vegetable for its low residue levels and its high functional value for health.
A tradition that could gain ground in Europe
In countries such as Egypt it is known as molokhia and is considered a national dish. In Japan and Vietnam it has become a very popular healthy option. Could it also find its place in Europe?
At Deyute, as a company committed to nature, sustainability, and health, we are passionate about discovering and sharing alternative uses for the plant fibers we work with every day. Jute is not only a textile resource, but also an ancient food with much to offer.
Comments (1)
Habrá que probarlo, no?