name: Jute

flavor_db_name_variants: jute

source: foodb

status: draft

food_db_id: Jute

id: 389

name_scientific: Corchorus olitorius

description: Jute is a long, soft, shiny vegetable fiber that can be spun into coarse, strong threads. It is produced from plants in the genus Corchorus, which was once classified with the family Tiliaceae, more recently with Malvaceae, and has now been reclassified as belonging to the family Sparrmanniaceae. "Jute" is the name of the plant or fiber that is used to make burlap, Hessian or gunny cloth. In Nigeria, leaves of Corchorus olitorius are prepared in sticky soup called ewedu together with ingredients such as sweet potato, dried small fish or shrimp. The leaves are rubbed until foamy or sticky before adding to the soup. The leaves of the Jute plant are widely used in Nigeria, to prepare a sticky soup. Amongst the Yoruba of Nigeria, the leaves are called Ewedu, and in the hausa speaking northern Nigeria, the leaves are called turgunuwa, or, lallo. The jute leaves are cut into shreds and added to the soup which would normally contain other ingredients such as meat, and/or fish, pepper, onions, and other spices. Likewise, the Lugbara of Northwestern Uganda eat the leaves as soup, locally called pala bi. Jute is also a totem for Ayivu, one of the Lugbara clans.

itis_id: 21516

wikipedia_id: Jute

picture_file_name: 394.jpg

picture_content_type: image/jpeg

picture_file_size: 101062

picture_updated_at: 2012-04-20T09:38:18.000Z

legacy_id: 421

food_group: Vegetables

food_subgroup: Leaf vegetables

food_type: Type 1

created_at: 2011-02-09T00:37:39.000Z

updated_at: 2019-05-14T18:05:24.000Z

creator_id: null

updater_id: null

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: 93759

export_to_foodb: true

public_id: FOOD00389