Jute, potherb, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 37 MG | 41% | |
| Thiamin | 0.1 MG | 11% | |
| Riboflavin | 0.5 MG | 42% | |
| Niacin | 1.3 MG | 8% | |
| Pantothenic acid | 0.1 MG | 1% | |
| Vitamin B-6 | 0.6 MG | 35% | |
| Folate, total | 123 UG | 31% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 278 UG | 31% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 208 MG | 16% | |
| Iron, Fe | 4.8 MG | 26% | |
| Magnesium, Mg | 64 MG | 15% | |
| Phosphorus, P | 83 MG | 7% | |
| Potassium, K | 559 MG | 12% | |
| Sodium, Na | 8 MG | 0% | |
| Zinc, Zn | 0.8 MG | 7% | |
| Copper, Cu | 0.3 MG | 28% | |
| Manganese, Mn | 0.1 MG | 5% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in calories (34 kcal per 100g), suitable for weight management.
- Very low in fat (0.3g per 100g).
- Good source of Iron, Fe (26% DV).
- Good source of Copper, Cu (28% DV).
- Good source of Vitamin C, total ascorbic acid (41% DV).
- Good source of Riboflavin (42% DV).
About Jute, potherb, raw
This leafy green vegetable, also known as potherb jute, is a nutritional powerhouse often overlooked in Western diets. While the fiber content is listed as zero in the provided data, it's worth noting that the actual fiber content can vary and is often present in significant amounts. What makes it especially noteworthy is its high protein content for a leafy green, offering nearly 5 grams per 100 grams. It also provides a good source of carbohydrates, contributing to energy levels, alongside minimal fat. Though the nutritional profile in this instance doesn't explicitly highlight micronutrients, jute is generally a good source of vitamins A and C, along with various minerals.
In culinary applications, jute is primarily used in its raw form or after being lightly cooked. It has a slightly mucilaginous texture, similar to okra, which makes it an excellent thickener for soups and stews. Commonly found in African, Asian, and Middle Eastern cuisines, it can be added to salads, blended into smoothies, or sautéed with other vegetables. The leaves are often enjoyed in curries or used to add a unique flavor profile to various dishes. Consider adding it to your diet to increase your intake of plant-based protein and incorporate a nutritious, underutilized vegetable into your meals.
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