Herbs (Global Traditional) · African
Corchorus olitorius (Jute Mallow)
Moderate Evidencebotanical2 PubMed Studies
Hermetica Superfood Encyclopedia
Corchorus olitorius (jute mallow) is an African leafy vegetable containing exceptionally high omega-3 fatty acids (46-49% of total fatty acids) and phenolic compounds like quercetin and kaempferol. These bioactive compounds work through anti-inflammatory pathways and mineral supplementation to support cardiovascular and nutritional health.
Corchorus olitorius (Jute Mallow) is an annual herbaceous plant native to tropical and subtropical regions of Africa and Asia, particularly Egypt and southern Africa, belonging to the family Malvaceae. The edible leaves are harvested fresh or processed for use as a nutrient-rich leafy vegetable in traditional diets and medicine.
No human clinical trials, RCTs, or meta-analyses were identified for Corchorus olitorius in the available research. Published studies (PMC5053770, PMC9727694) focus exclusively on nutritional composition analysis and phytochemical profiling rather than clinical outcomes.
No clinically studied dosage ranges have been established for Corchorus olitorius extracts, powders, or standardized forms as human trials are absent. Traditional use involves consuming fresh leaves as a vegetable without specific dosing guidelines. Consult a healthcare provider before starting any new supplement.
Per 100 g fresh leaves (approximate): Water 80–87 g; Protein 4.5–5.6 g; Fat 0.3–0.7 g; Total dietary fiber 1.7–2.0 g; Carbohydrates 5.8–7.2 g; Energy ~40–50 kcal. Minerals: Calcium 266–360 mg (bioavailability may be reduced by oxalate content, estimated at ~200–300 mg/100 g, which can bind calcium); Potassium 450–550 mg; Magnesium 54–87 mg; Phosphorus 70–97 mg; Iron 4.8–7.2 mg (non-heme form, absorption enhanced by co-consumed vitamin C); Zinc 0.7–1.1 mg; Manganese 1.2–1.6 mg; Sodium 12–23 mg. Vitamins: Vitamin A (as β-carotene equivalents) 3,500–6,400 µg (retinol activity equivalent ~290–530 µg RAE, fat-dependent bioavailability); Vitamin C (ascorbic acid) 53–105 mg; Folate (B9) 90–115 µg; Thiamine (B1) 0.13–0.15 mg; Riboflavin (B2) 0.26–0.53 mg; Niacin (B3) 1.1–1.5 mg; Vitamin E (α-tocopherol) 2.5–4.0 mg; Vitamin K ~250–310 µg. Fatty acid profile of seed/leaf lipid fraction: α-linolenic acid (ALA, omega-3) constitutes 46–49% of total fatty acids; linoleic acid (omega-6) ~12–15%; oleic acid ~6–8%; palmitic acid ~18–22%. Bioactive compounds: Total polyphenols 1,200–2,800 mg GAE/100 g dry weight; Flavonoids including quercetin (18–45 mg/100 g DW), kaempferol (5–12 mg/100 g DW), and quercetin-3-O-glucoside; Chlorogenic acid 15–35 mg/100 g DW; Caffeic acid 3–8 mg/100 g DW; 5-caffeoylquinic acid detected; Mucilaginous polysaccharides (galacturonic acid-rich) contributing to viscous texture and potential prebiotic effects. Carotenoids: β-carotene 3.5–6.4 mg/100 g fresh weight; lutein 6.0–12.0 mg/100 g FW; zeaxanthin trace–0.5 mg/100 g FW. Anti-nutritional factors: Oxalates 200–350 mg/100 g FW (reduces calcium and iron bioavailability); Phytate 110–180 mg/100 g DW. Notable: Cooking (boiling/blanching) reduces oxalate content by 30–50% and vitamin C by 40–60%, but improves mineral bioavailability overall. The mucilaginous fiber may slow gastric emptying, potentially improving glycemic response. Protein quality is moderate with limiting amino acid being methionine; digestibility improves with cooking.
Jute mallow's high alpha-linolenic acid content (46-49% of fatty acids) modulates inflammatory pathways by reducing pro-inflammatory cytokine production and supporting omega-3 metabolism. The phenolic compounds quercetin and kaempferol act as antioxidants by scavenging free radicals and inhibiting oxidative stress pathways. High bioavailable minerals like calcium and iron support enzymatic processes and cellular metabolism.
Current evidence for jute mallow is limited to compositional analyses and traditional use documentation rather than controlled clinical trials. Laboratory studies have confirmed the exceptionally high omega-3 content and mineral density, with calcium levels reaching 1400 mg/kg dry weight. In vitro antioxidant studies demonstrate free radical scavenging activity from phenolic compounds, but human efficacy studies are lacking. The evidence base remains preliminary and requires controlled human trials to establish therapeutic benefits.
Jute mallow is generally recognized as safe as a food vegetable with centuries of traditional consumption in Africa and Asia. No significant adverse effects have been reported in traditional use, though individual allergic reactions are possible. The high vitamin K content may interact with anticoagulant medications like warfarin, requiring monitoring. Pregnant and breastfeeding women should consult healthcare providers before using concentrated supplements, though dietary consumption appears safe.
