The Nutritional Secret You Might Be Missing: Ademe Leaves



The awesome nutritional values of ademe leaves make them a major source of micronutrients and minerals, and a tasty plant food for many people in Ghana and West Africa. Just like gboma, ademe leaves, also known as sigli, can be obtained from food markets across the country.

The ademe plant or jute (Corchorus olitorius) is an erect herbaceous plant that grows well in tropical regions and warm temperate zones. The plant is believed to have originated in Africa and parts of Asia.

Ademe soup usually is a mucilaginous soup cooked with fish, spices and other condiments. Again, like gboma, ademe leaves can be cooked as complementary ingredients when preparing okro soup. A dash of premium quality palm-oil from the Volta is sure to bring out the rich taste of the ademe soup anytime.

The ademe soup is served as a complementary dish to other high carb dishes, including akple, banku, kenkey and yake-yake. Ademe can be served with rice dishes too.

Nutritional Value

The nutritional values of ademe leaves are quite many. The leaves are known to contain 17 active nutrients compounds, including protein, fat, carbohydrate, fiber, ash, calcium, potassium, iron, sodium, phosphorus, beta-carotene, thiamine, riboflavin, niacin and ascorbic acid. Ademe is also rich in vitamin B6, iron, vitamin A and vitamin C, and it is a significant source energy and micronutrient for a large population.

Nutritional Value Per 100 grams

Calories 37

% Daily Value*

Total Fat 0.2 g

0%

Saturated fat 0 g

0%

Polyunsaturated fat 0.1 g

Monounsaturated fat 0 g

Cholesterol 0 mg

0%

Sodium 11 mg

0%

Potassium 550 mg

15%

Total Carbohydrate 7 g

2%

Dietary fiber 2 g

8%

Sugar 1 g

Protein 3.7 g

Vitamin A

103%

Calcium

21%

Vitamin D

0%

Cobalamin

0%

Vitamin C

55%

Iron

17%

Vitamin B-6

30%

Magnesium

15%

Nutrition Facts on Ademe leaves (Jute leaves)

Potassium is a mineral that many parts of your body, including your brain, nerves, heart, and muscles, need to work properly. It’s an electrolyte. Electrolytes conduct electrical impulses throughout the body and help maintain your body’s electrical system. It manages how much water you have in your body and helps maintain normal blood pressure by limiting the effect of sodium.

Carbohydrates are the sugars, starches and fibers found in vegetables, fruits, grains, beans, milk products, etc. Carbohydrates are a primary source of food your body uses for energy. They are called carbohydrates because, at the chemical level, they contain carbon, hydrogen and oxygen.

Proteins are some of the important building blocks of body tissue, bones, muscles, cartilage, skin, and blood. Proteins are important for the growth of new cells and repairs. Your body also uses protein to make enzymes, hormones, and other essential body chemicals. They can also serve as a fuel source.

Calcium is needed by the body to maintain strong bones and to carry out many important functions. About 99% of the calcium in our bodies is in our bones and teeth. The body also needs calcium for muscles to move and for nerves to carry messages between the brain and every body part. In addition, calcium is used to help blood vessels move blood throughout the body and to help release hormones and enzymes that affect almost every function in the human body.

Dietary fibre is a type of carbohydrate, the indigestible parts of plant foods, such as vegetables, fruits, grains and beans. Unlike other carbohydrates, fibre cannot be broken down into sugar molecules, and instead it passes through the body undigested. Fibre helps regulate the body’s use of sugars, helping to keep hunger and blood sugar in check. Also, it absorbs water to help to soften the contents of our bowels and support regular bowel movements.

Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA.

Medicinal Uses

There are reports of the consumption of ademe in some other parts of the world as a folk remedy for aches and pains, dysentery, enteritis, fever, pectoral pains, and tumors. It is used by Ayurvedics for ascites, pain, piles, and tumors, and elsewhere the leaves are used for cystitis, dysuria and fever. Last, but not the least, it has been identified to possess gastroprotective properties.

Now you have the facts. Go on and enjoy your favourite ademe dish.

Bon appetit!

 


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