4 Serves
86 Mins
36 g
2 g
11 g
Wash the fresh jute leaves thoroughly, dry them, and finely mince them using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Mulukhiyah
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
306 mg / 1,250 mgPotassium
509 mg / 4,700 mgSodium
1088 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
120 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
In a large pot, simmer the chicken in water or stock until tender, then remove the chicken and set aside.
Add the minced jute leaves to the boiling chicken stock in the pot and simmer until the leaves are cooked through and the soup thickens.
In a small frying pan, heat the olive oil and sauté the minced garlic and coriander until golden and fragrant.
Pour the garlic and coriander mixture into the soup, season with salt and pepper, and stir well before serving hot.
Chicken
Chicken Stock
Olive Oil
Garlic
Coriander
Salt
Black Pepper
Vitamin A
24 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
306 mg / 1,250 mgPotassium
509 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
120 mg / 300 mgCaffeine
0 mgNet Carbs
36
g65
g10
g
French
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgAlcohol
0 g