The nutritional values of Iru

IRU (locust beans) is the yoruba native name for Locust beans. Iru can be used as a seasoning spice for food. It is fermented  and processed. It is used in making different meals in Nigeria like, stews, vegetable soups (efo riro), ewedu, egusi,  jollof rice, etc.










Iru pete (mashed locust beans)


There are two types of iru, Iru pete (mashed) and Iru woro (whole). Iru is similar to Ogiri (igbo) and Dawadawa (hausa). Iru can be used either fresh or dry. The fresh variety is usually wrapped in leaves while the dried flattened into cakes. Dried iru is weaker and also have a very strong smell and flavor. Frying  dry iru in red oil would restore the flavor and can also be preserved in the fridge, all you need to do is sprinkle certain amount of salt on it either in a plastic or wrapped and store in the fridge.



Iru woro (whole locust bean)


Iru is high in lipid, protein and carbohydrate and it is also a good source of calcium and fat. iru is a very medicinal food and  can help in curbing some diseases and science has proven its nutritional and health properties.


Ata dindin (Native yoruba stew)


Ewedu soup (A yoruba soup made with iru)


Iru helps to improve human sight

It is high in protein

It decreases blood pressure

It fights against hypertension, strokes, and diabetes.

It controls sugar level

It can be used as treatment for diarrhoea

It enhances weight loss

The bark of the Iru tree is used for curing leprosy

It can also be used as a local medicinal bath for fever and mouth wash to relieve tooth aches


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