Saluyot Leaves, jute leaves or Corchorus olitorius is an edible leafy vegetable that is widely found Vietnam.
Unknown to many however, saluyot has long been used as food staple since old times by Jewish people and Egyptians. It is expanded since 6000 B. C. and accordingly was consumed by Cleopatra because of its health and beauty benefits.
Saluyot leaves are incredibly nutritious. It really is considered in the top 10 most nutritious oriental and leafy vegetable in the Vietnam. It is rich in calcium for bone strength, iron for proper blood circulation, necessary protein for growth, vitamin A for cell repair and better eye sight, and vitamin C for improving immune system. Additionally, it has thiamin, riboflavin, niacin, folate, and dietary fibers which are all important for helping control blood pressure & cholesterol, and decreases the risk of bronchial asthma, cancer, diabetes and heart problems.
Perhaps, the most popular nutritional benefit for Saluyot is its high antioxidant property, generally as Vitamin Electronic, which help decelerates the aches and pains associated with aging, hold infecundity away, and increases stamina levels.
Much better than anti aging products, it nourishes the pores and skin with vitamin E from the inside that provides a natural glow to skin. Moreover, it does indeed not only makes epidermis look younger but it also increases stamina and sexual libido and virility, which is the actual strategy of youth. Moreover, dried up saluyot leaves or Jute Leaves can be produced into a tea which can cure headaches, fatigue, stomach aches and ulcers.
- Rich in calcium for strong teeth and bones
- Has iron for proper blood circulation
- Provides protein for growth
- Has vitamin A for cell repair and improves eyesight
- Has vitamin C (ascorbic acid) to aid in boosting the immune system, helps improve blood circulation and lower the risk of cataracts and other eye problems
- Has thiamin, riboflavin, niacin, folate, and dietary fibers which are all important for helping control blood pressure & cholesterol
- Lowers the risk of asthma, cancer, diabetes and heart disease
- Contains fiber that keeps the intestinal tract in healthy
- Helps treat liver disorders
- Rich in vitamin E, which help slows down the aches and pains associated with aging
- Boosts stamina
Jute Leave or Saluyot Leaves Soup Recipe
Materials
- 2 Frozen Jute Leave packeds Note: Jute Leave also comes as whole leaves (even if frozen). You do not want this until you are making a different kind of preparation such as a Lebanese or Vietnamese version.
- 6-8 crushed garlic cloves (about 18 – twenty-four calories)
- 4 cups of chicken broth / rooster flavored vegetable broth as well as equivalent chicken bullion dé (about 20 cal. ) Note: You may also use gound beef broth, but only if the beef broth is light and freshly made. I wouldn’t recommend discontinued beef broth.
- 1 tea spoon of vegetable oil (120 calories)
- 1/2 teaspoon of salt and then enhance taste (if you use bullion cubes, they may already be salty enough)
- A pinch of fresh ground black pepper.
- Recommended, but recommended: White grain and/or toasted pita bakery (about 150 cal. every 1/4 cup of grain or 160 cal. every half a sizable pita)
Gear:
- Large pot
- Small baking pan
- Ladle
- Wooden place
- Garlic press
- If making rice then a weed for rice
- Cup and tablespoon measurements
Directions
1. Take 4 cups of broth to a boil.
2. Start your packages of Jute Leave as soon as your broth is about to boil. Usually do not unfreeze the leaves beforehand. That “X” condition isn’t anything at all special. It’s exactly how my mother used to distributed out the package quickly with a knife and it’s fun, so I actually do it too.
3. Thoroughly drop each package of frozen Jute Leave in to the boiling broth.
4. Bring the broth back up to a mild boil and then just let it simmer. You do not want to boil this soup very hard. A minimal simmer is perfect.
5. Mix the Jute Leave every every now and then to really get the Jute Leave dissolved (only about 15-20 minutes).
6. While that is cooking food, make your white grain and/or toast some abucheo bread in the the oven. Set the oven to 325 degrees and place the bread inside right on the rack.
7. Following a few minutes get the bread when it has a nice glowing brown color to it. Watch it closely because it can go from perfect to flat away burned in seconds. Cautiously eliminate the bread from the racks and let them cool. For anyone who is not careful, the bread can break in your oven and that’s simply a huge pain.
8. Once the bread has cooled, crumble each large piece into small bite-sized pieces.
9. As soon as the Jute Leave is all melted, let the pot simmer (not boil) for approximately 5 minutes and then switch off the heat.
10. In a tiny saut pan, heat up a tablespoon of vegetable or essential olive oil on medium high temperature.
11. Include 6 crushed cloves of garlic (8 if you truly like it garlicky) and saute while stimulating frequently until golden darkish. Be careful not to burn the garlic! In this point include the pinch of crushed black color pepper to the garlic herb and saute together.
