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Corchorus leaves are consumed in the cuisines of various countries. It has a mucilaginous (somewhat "slimy") texture, similar to okra, when cooked. The leaves of Corchorus are rich in betacarotene, iron, calcium, and vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent vitamin E.
In the Philippines, C. olitorius is known as "saluyot". It is commonly consumed as a leafy vegetable together with bamboo shoots.