Nutrition
Health benefits of jute leaves (Ademe)
- /home/u249204778/domains/spectator.com.gh/public_html/wp-content/plugins/mvp-social-buttons/mvp-social-buttons.php on line 27
https://spectator.com.gh/wp-content/uploads/2023/03/Jute-leaves.jpg&description=Health benefits of jute leaves (Ademe)', 'pinterestShare', 'width=750,height=350'); return false;" title="Pin This Post">
- Share
- Tweet /home/u249204778/domains/spectator.com.gh/public_html/wp-content/plugins/mvp-social-buttons/mvp-social-buttons.php on line 72
https://spectator.com.gh/wp-content/uploads/2023/03/Jute-leaves.jpg&description=Health benefits of jute leaves (Ademe)', 'pinterestShare', 'width=750,height=350'); return false;" title="Pin This Post">
• Jute leaves
Jute leaves is popularly called ewedu among the Yoruba and rama or ayoyo among the Hausa. It is a popular vegetable in West Africa and is not just rich in nutrition but also has a lot of health benefits, including protecting us from various diseases. Nutrition-wise, vegetables are low in calories but high in vitamins and minerals.
– Internal Bleeding
Jute plant consists of considerable amount of Vitamin K which is helpful in reducing the threat of bleeding in the liver, poor nutrient absorption, jaundice or the combination of long term use of antibiotics or aspirin. Some of the problems related with the gastrointestinal system due to a decrease of this vitamin include colitis, obstructions, sprue and Crohn’s disease. All these problems are due to a reduced content of Vitamin K.
-Weight loss
The green leaf has been described as a source of weight loss. Serving ayoyo or ademe without meat or fish has 97 calories. So, for those trying to lose some weight, include ewedu in your diet.
The ewedu leaf is an adequate source of fibre, thus making the plant very helpful in dealing with weight management and may also promote intestinal health by helping with bowel movement.
– Good for pregnant
women
This jute leaf has been known to be a remedy for pregnant women experiencing prolonged labour. When a pregnant woman is experiencing prolonged labour, a bunch of ewedu leaves squeezed with the stem can be given to her to drink. It has also been discovered to aid milk secretion in lactating mothers.
– Protects Eye Health
Poor diet or nutrient deficiencies are the fundamental reasons of numerous eye diseases. Research has proven that taking vitamin B6 together with other vitamins, like folate, can help in the prevention of eye disorders and loss of vision. Jute plant consists of 0.496 mg Vitamin B6 which is 38.15percent of the daily recommended value. Regular consumption of Jute plant is believed to help slow the start of certain eye diseases, including age-related macular degeneration.
-Fights off colds and flu
Jute plant consists of Vitamin C which is extremely beneficial to the immune system and plays an important role in the body’s ability to fight off colds and viruses. You can take 1,000 mg of Vitamin C to fight off an oncoming cold and 4,000 mg per day to get rid of a cold which is previously in your system.
Vitamin C when taken during colds and flu can help to decrease the risk of developing further complications, like pneumonia and lung infections.
-Reduces cholesterol
Several research studies have shown that copper helps to reduce the levels of “bad” cholesterol (LDL cholesterol) and to increase beneficial cholesterol (HDL cholesterol). Jute plant consists of 0.222 mg of copper which is 24.67percent of the daily recommended value. This helps to lower the chances of cardiovascular diseases like atherosclerosis, heart attacks, and strokes.
– Protects healthy hair and skin
Vitamin B2 also known as riboflavin plays an important role in maintaining collagen levels, which helps to make up healthy skin and hair. Collagen is required to maintain the youthful structure of skin and to prevent fine lines and wrinkles, thus a riboflavin deficiency can make us look aged earlier. Some research recommends that riboflavin can decrease the time needed for wound healing, can decrease skin inflammation and cracked lips, and can help naturally slow signs of aging.
Source: Herbal Cure For Disease
When we talk about nutrition in Ghana, the conversation often focuses on individual choices: eat more vegetables, reduce sugar and salt, drink more water and exercise regularly.
These messages are important, but they tell only part of the story. Good nutrition is not just a personal responsibility; it is also a food-system issue.
What Ghanaians eat is influenced by what farmers produce, what food costs, how it is processed and marketed, what is served in schools, and what information consumers receive.
Ghana has the agricultural capacity to produce a wide variety of nutritious foods, including vegetables, fruits, legumes, fish, eggs, roots and tubers. Yet production alone is not enough. Poor storage, transportation challenges and weak market access mean that an estimated 30 per cent of food in Ghana can spoil before reaching consumers or retailers, according to a 2025 study by the International Growth Centre. The losses are particularly significant for fruits and vegetables, reducing both farmers’ incomes and the availability of nutritious foods. This is where policy becomes important.
Agricultural policies should consider not only how much food Ghana produces, but also whether that food contributes to healthy diets. Greater support for diverse crops, local vegetables, fruits and legumes could strengthen both agriculture and nutrition.
The food-processing industry has a role as well. Processing can reduce food waste, improve convenience and create new markets for local produce. But greater attention should be paid to the nutritional quality of processed foods, particularly those high in salt, added sugar and unhealthy fats.
Public education must also become more practical. Telling people to “eat healthy” is not enough when nutritious foods may be unaffordable or unavailable. Consumers need information, but they also need a food environment that makes healthier choices realistic.
Good nutrition begins on the farm, continues through the market and food industry, reaches the school and household, and ultimately ends on the plate.
What is needed is greater coordination.
A successful nutrition strategy should connect agricultural production with health objectives, school feeding with local agriculture, food processing with nutritional quality, and public education with the realities of household income and food prices.
The ultimate goal is not simply to produce more food.
It is to ensure that Ghanaians have reliable access to safe, affordable and nutritious food throughout their lives.
Feature Article by Women, Media and Change
SKIP THE QUEUE, TAP THE NEWS
You can now read the Ghanaian Times and The Spectator newspapers from the comfort of your device via TimesNewsPlus.
Join our WhatsApp Channel: https://whatsapp.com/channel/0029VbBElzjInlqHhl1aTU27
Igredients
– 2 cups of white rice
-1 large onion
– Vegetable oil
– 1 teaspoonful of grinded turmeric
-Salt to taste
– 2 carrots
-1 green pepper
-Spring onion
Method
-Pour the oil in saucepan and put it on fire
-Wash and cut onions. Add it to the oil and allow it to turn golden brown
-Add rice, stir for sometime to make it crispy
-Add water, turmeric, salt and allow rice to cook for sometime
-Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 10 minutes
-Wash cut carrot, green pepper and spring onions and add to the rice on fire
-Serve with stew or shito
SKIP THE QUEUE, TAP THE NEWS
You can now read the Ghanaian Times and The Spectator newspapers from the comfort of your device via TimesNewsPlus.
Join our WhatsApp Channel: https://whatsapp.com/channel/0029VbBElzjInlqHhl1aTU27
