🌳 Baobab Leaves

Overview

Baobab leaves from the African baobab tree (Adansonia digitata), known as "Tree of Life," are distinct from the more popular baobab fruit powder. Fresh or dried, these nutrient-rich leaves have been used for centuries in African traditional medicine and cuisine, valued for their mineral content and medicinal properties. Typically consumed as a cooked vegetable or brewed into medicinal teas.

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Key nutrition highlights

• Calcium: exceptionally high in calcium (approximately 300mg per 100g dried), supporting bone health.
• Iron: excellent iron source (approximately 3-4mg per 100g dried), important for blood health.
• Protein: good plant-based protein content (approximately 4-5g per 100g dried).
• Vitamin A: rich in beta-carotene and provitamin A carotenoids.
• Antioxidants: contains polyphenols and flavonoids with antioxidant properties.
• Mucilage: contains mucilaginous compounds traditionally used for soothing properties.

Tip: Baobab leaves are different from baobab fruit powder—leaves are used as a vegetable or tea, while fruit powder is a vitamin C-rich supplement.

Common benefits people look for

• Bone health support (exceptional calcium content)
• Blood health (iron content)
• Traditional medicinal uses (fever, inflammation)
• Antioxidant and anti-inflammatory properties
• Digestive wellness (mucilage content)
• Nutrient density for plant-based diets

These are general wellness themes in nutrition research and traditional use—not disease treatment claims.

Common uses

• Medicinal tea: dried leaves steeped for traditional fever reduction and anti-inflammatory support.
• Cooked vegetable: fresh young leaves cooked like spinach in soups and stews.
• Powder supplement: dried and powdered leaves added to foods or beverages.
• Traditional soups: West African soups like Nigerian miyan kuka (baobab leaf soup).
• Porridge additive: powdered leaves mixed into traditional grain porridges.
• Poultice: traditional external use (crushed leaves) for wounds and skin conditions.

Preparation: Dried leaves are most common outside Africa. Steep in hot water for tea or rehydrate for cooking.