DRY UGU LEAVES (Fluted Pumpkin Leaves - Telfairia occidentalis)
Our Premium Dry Ugu Leaves are made from carefully selected fluted pumpkin leaves, one of Nigeria's most cherished indigenous vegetables belonging to the Cucurbitaceae family. Native to West Africa and particularly the southeastern region of Nigeria. Our Ugu leaves undergo a gentle sun-drying process that preserves their exceptional nutritional density while extending shelf life from days to months. The leaves are harvested at peak maturity, washed, and dried under controlled conditions to retain their dark green color, characteristic aroma, and nutritional integrity. When rehydrated, they restore much of their fresh texture and flavor, making them ideal for traditional soups like Egusi, Oha, and vegetable stews.
Ugu is renowned as a "storehouse of important nutrients" with greater protein content (up to 56% in some analyses) than most other green leafy vegetables. It serves as both a food and medicine in Nigerian households, used traditionally to treat anemia, boost blood production, and support overall vitality.
Nutritional Components (Per 100g dry leaves - estimated from fresh composition)
Energy: ~250-300 kcal
(Concentrated by drying)
Protein: 20-30g
(Higher than most leafy greens)
Fat: 15-18g
(Rich in healthy fatty acids)
Carbohydrates: 30-40g
(Fiber-rich)
Dietary Fiber: 15-20g
(Excellent for digestion)
Ash: 8-12g
(Mineral-rich)
Calcium: 200-300mg
(Bone health)
Iron: 5-8mg
(Blood health)
Zinc: 3-5mg
(Immune function)
Potassium: 800-1200mg
(Heart health)
Phosphorus: 200-300mg
(Energy metabolism)
Copper: 0.5-1mg
(Metabolic function)
Manganese: 1-2mg
(Antioxidant function)
Vitamin A: High
(From beta-carotene)
Vitamin C: 30-50mg
(Immune support)
Vitamin E: 5-10mg
(Antioxidant)
Thiamin (B1): 0.2-0.3mg
(Energy metabolism)
Riboflavin (B2): 0.3-0.4mg
(Cell health)
Niacin (B3): 1-2mg
(Brain function)
Folate: 50-100µg
(Cell growth)
Beta-Carotene: Very high
(Pro-vitamin A)
Phenolic Compounds: High
(Antioxidants)
Flavonoids: High
(Anti-inflammatory)
Essential Amino Acids: 56% of total protein
(Complete protein profile)
Key Benefits: Exceptional protein content for a vegetable—comparable to legumes. Rich in blood-boosting minerals (iron, folic acid, copper, zinc, cobalt) traditionally used to treat anemia. High antioxidant capacity from phenolic compounds and flavonoids. Contains all essential amino acids in favorable ratios. Supports immune function through vitamins A, C, and E. Promotes bone health through calcium and phosphorus. Aids digestion through high fiber content.
Storage Instructions
Store in airtight, moisture-proof packaging away from direct sunlight and water
Shelf life: 6-8 months when properly stored
Temperature: Room temperature (15-25°C); avoid heat sources
Humidity: Keep below 60% relative humidity to prevent mold
Light protection: Store in dark place or opaque packaging—light degrades chlorophyll and vitamins
Packaging: Resealable plastic bags or airtight containers recommended
Inspection: Check regularly for any signs of moisture, mold, or insect infestation
Signs of spoilage: Musty odor, visible mold, color fading from dark green to brown, or moisture condensation in packaging
Usage: Rehydrate in warm water for 10-15 minutes before cooking; use soaking water in soups to retain nutrients
