Loty Jute Leaves

• Jute leaves may not be known to many, but they are a part of the jute plant that’s mostly cultivated in Asia, the Middle East, and parts of Africa.
• Jute leaves are also known as saluyot, ewedu or lalo, depending on the region they are being cultivated or cooked in.
• The leaves tend to get gluey or sticky, Like spinach and other leafy green vegetables, jute leaves can be cooked whole or can be loosely chopped so as to blend better with other foods and ingredients.
• Jute leaves are said to be a good source of beta-carotene,contain iron, protein, vitamin A, C and E, thiamine, riboflavin, niacin, folate and dietary fibres which is why it is used in medicines in most parts in Africa and Middle East.
• The leaves also have anti-inflammatory properties, which may prevent conditions like arthritis, acne, asthma, cold.

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