"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. It has a mucilaginous (somewhat "slimy") texture, similar to okra, when cooked. The seeds are used as a flavouring, and a herbal tea is made from the dried leaves. 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.