Description

Specifications

Product Type
leaves/ Crushed

English/Common Name
Molokhia

Botanical Name
Corchorus olitorius

Origin
Egypt

General Usage

The leaves of the plant are usually consumed after cooking as a vegetable. The stems and leaves exude a sticky gum-like substance (mucilage) when cooked, giving it a texture similar to okra. It is commonly incorporated into stews. Jew’s mallow and mallow leaves consumed in Egypt contain substantial amount of macro and micro nutrients which might be useful in prevention of some diseases. They can contribute substantially to minerals, especially potassium, calcium, magnesium and iron and had high amount of protein, dietary fiber and essential amino acids which are usually in short supply in daily diets of poor people. Boiling of minced Jew’s mallow and mallow leaves in water or meat soup, as a home cooking method employed in Egypt, have different effects on nutrients. Where, crude fiber, non-reducing sugar, SDF, ADF, cellulose, phosphors and sodium were found to increase, reducing sugar, hemicelluloses, calcium and magnesium were found to be reduced by boiling. Most essential amino acid contents are enhanced upon boiling.

Overview

Corchorus olitarius L leaves fresh, frozen or dried is an important leafy vegetable in Egypt. It is a leafy summer vegetable that grows in tropical regions. Corchorus olitorius (Jew’s Mallow) is an annual herb that is native to regions of Africa and Asia. It is widely grown on both continents and provides large populations with nutrition, important fibers and some medicinal benefit. Leaves are eaten like spinach or lettuce. Jew’s Mallow is easy to grow in tropical climates and is ready to eat in around 6 weeks.

Packing and Shipment

Leaves/ Crushed