Pumpkin leaves (often called Ugu in Nigeria) are nutrient-dense, edible greens rich in iron, calcium, vitamins A, C, and K, and dietary fiber. Primarily used in soups (like Egusi and Okra), stews, and stir-fries, they are also used to make healthy juices, smoothies, or as savory wraps. They promote blood boosting, enhance fertility, manage blood sugar, aid digestion, and support bone health. 

Culinary Uses

Soups and Stews: A staple in African cuisine, they are added to nutritious dishes like Egusi, okra soup, and stews.

Stir-fries and Side Dishes: They can be sautéed with garlic, onions, and spices or incorporated into curries, similar to spinach or kale.

Porridge: Commonly cooked with yams or beans.

Wraps: Mature, tough leaves can be used as wraps for cooking, similar to grape leaves.

Raw/Juiced: Fresh, young leaves can be blended into smoothies or green juices. 

Health and Nutritional Benefits

Blood Booster (Hematopoietic): Known to increase blood volume, making them beneficial for treating anemia.

Immune and Bone Health: High levels of Vitamin C and Calcium support immune function and strengthen bones.

Digestive Health: Rich in dietary fiber, they aid in digestion and prevent constipation.

Heart Health: Potassium content helps regulate blood pressure and supports heart function.

Cancer Prevention: Antioxidants like beta-carotene help reduce the risk of certain cancers.

Fertility: Frequently cited in traditional medicine for promoting reproductive health.