Shea butter leaves, just like other vegetables that boost good health

The health benefits of shea butter plant
seem to be endless, ranging from ensuring
smooth skin, treating stomach ache in
children to cooking healthy meals. But that
is not all; shea butter leaf is a vegetable
which is inexpensive and is readily
available to meet the nutritional needs of
many people.
The shea-butter tree (Butryospermum
parkii) occurs in the West Africa savannah, it
can grow to 40 ft or more depending on
the protection given to it. The tree bears
fruits at maturity and starts flowering by
early November.
The fruit, which is green in colour, has a
fleshy edible pulp that contains
carbohydrate, protein, ascorbic acid, iron
and calcium. Also, the shea-butter, which is
extracted from the nut contains the B
vitamins and natural sugar such as glucose,
fructose and sucrose.
Most studies have been on the medicinal
use of this leaf. The fruit pulp being a
valuable food source is also taken for its
slightly laxative properties. The extract from
the leaves are used as a vapour bath for
headache and eye bath.
Shea nut cake is used for cattle feed and is
also eaten raw by children. The husk which
remains after the clarification of the butter
is reportedly make good mulch and
fertilizer.
Experts in an analysis of the nutrient
content and anti-nutritional factors in shea
butter leaves showed that the leaves have
high content of carbohydrate compared to
other types of leaves. Aside that, their anti-
nutrients content is observed, is low and so
can be tolerated by the human body. They
reported that the consumption of shea
butter leaves can be a good source of iron,
magnesium and potassium, as well as
essential amino acids - valine, phenylalanine
and leucine.
The 2009 study was carried out by Taiwo A.
Abidemi, M. O. Agbotoba and Oluwadare
Idowu, Moshood Abiola Polytechnic in
collaboration with Oyedepo J. Adebayo
from the Research Development Centre
University of Agriculture, Abeokuta, Ogun
State and published in the African Journal of
Biotechnology.
They concluded, “Its protein content makes
it nutritionally a good source of plant
protein; this validates its use in diet as a
plant protein which can supplement animal
protein thereby alleviating kwashiorkor and
marasmus. Its palatability, however,
depends on handling when prepared as
vegetable or soup.
“By inference, shea-butter leaves will
supplement other sources of dietary iron in
people if eaten, and since its magnesium
content is very high, it implies that
adequate consumption of the leaf would
satisfy the recommended daily allowance
when eaten in conjunction with other
sources of dietary magnesium.
“Potassium is very vital in maintaining the
body fluid volume and osmotic equilibrium.
Coincidentally, shea-butter leaves are low in
potassium content relative to the value
reported for other edible vegetables; which
implies that it has to be supplemented with
other sources of potassium.”