Nutritional composition of some jute genotypes as vegetables

Jute (Corchorus sp.) is consumed as a leafy vegetable in many parts of the world. There is little information on nutritional composition of cultivated jute species and their wild relatives. To determine nutritional components of jute leaf, 3 C. capsularis L., germplasm, 'Merha red', 'Merha green', 'Birol red', a C. olitorius L., 'Accession-3840ʹ, and 'BJRI deshi pat shak-1ʹ and 'BINA pat shak-1ʹ were examined, with the latter 2 as controls. In most cases, the four wild species contained more vitamins and minerals, and had more surviving plants per unit area, compared with controls. The highest percent protein and ash, highest leaf area, and most leaves per plant, were in the controls. The desired biochemical properties with high heritability and genetic…