Jute leaves are nutritious leafy greens rich in vitamins A and C, folate, calcium, iron, and dietary fibre. They support healthy digestion, immune function, vision, and bone health. Popular in African cuisine, they are known as Ewedu in Nigeria (Yoruba), Ayoyo in Ghana, and commonly called Molokhia in parts of East Africa and North Africa. Widely used in soups and traditional dishes across West and East Africa.