Jute mallow, nalta jute (En); corète potagère, jute potager (Fr); gute malevaceo, yute (Sp); 長蒴黃麻 (Cn)
South Asia, East Asia, tropical Africa, Middle East, Brazil, the Caribbean
Leaves and tender stems are eaten boiled, stew, stir-fried, or in soup. Sticky leaf mass is used as vegetarian spread.
Beta-carotene: extremely high; vitamin E: medium; riboflavin: high; folic acid: extremely high; ascorbic acid: extremely high; calcium: medium to high; iron: high to extremely high; protein: 4.5%. Leaves contain mucilage and several phenolic compounds.
Read more: Jute mallow, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.