corchorus การใช้

• In North Africa and the Middle East, the young leaves of " Corchorus " species are known in Tunisia.
• The genus " Corchorus " was first described by Linnaeus in his great work " Species Plantarum " ( 1753 ).
• Two species isolated from " Corchorus " from Vietnam ( informally'Corchovirus') somewhat unexpectedly group with the New World species.
• It is one of the sources of jute fibre, considered to be of finer quality than fibre from " Corchorus olitorius ", the main source of jute.
• Thyme tea and castor oil are used to speed the delivery of babies and the broomweed ( " Corchorus siliquosus " ) induces the quick expulsion of the placenta.
• The leaves of " Corchorus " have been a staple Egyptian food since the time of the Pharaohs and it is from there that it gains its recognition and popularity.
• The larvae are considered a pest on " Corchorus " species, but have also been recorded feeding on " Hibiscus tiliaceus " and " Commersonia bartramia ".
• In Thai cuisine, the leaves of the " Corchorus olitorius " ( locally known as " bai po "; ) are eaten blanched, together with plain rice congee.
• ""'Corchorus " "'is a genus of about 40 100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world.
• The leaves of " Corchorus " are rich in betacarotene, iron, calcium, and vitamin C . The plant has an antioxidant activity with a significant ?-tocopherol equivalent vitamin E.
• The name " Melochia " comes from the Arabic name Mulukhiyah which in Arabic means mallow plants of the " Corchorus " genus ( including " Corchorus olitorius " ) which are cultivated as vegetables in Egypt ( and elsewhere ).
• The name " Melochia " comes from the Arabic name Mulukhiyah which in Arabic means mallow plants of the " Corchorus " genus ( including " Corchorus olitorius " ) which are cultivated as vegetables in Egypt ( and elsewhere ).
• "Corchorus " leaves are consumed in the cuisines of various countries . " Corchorus olitorius " is used mainly in the cuisines of southern Asia, the Middle East, North Africa and West Africa, " Corchorus capsularis " in Japan and China.
• "Corchorus " leaves are consumed in the cuisines of various countries . " Corchorus olitorius " is used mainly in the cuisines of southern Asia, the Middle East, North Africa and West Africa, " Corchorus capsularis " in Japan and China.
• "Corchorus " leaves are consumed in the cuisines of various countries . " Corchorus olitorius " is used mainly in the cuisines of southern Asia, the Middle East, North Africa and West Africa, " Corchorus capsularis " in Japan and China.
• Common small dishes on the dinner table are " bamia "  a name for okra in tomato paste, " mloukhiyeh "  a corchorus stew or " maqali ", an array of fried tomatoes, aubergines, potatoes, peppers and zucchini.