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Ramie leaf

Ramie leaves are edible leafy greens used in some regional cuisines after suitable cooking or processing.

Ramie leaf — illustrative ingredient image

About Ramie leaf

Ramie leaf is the leaf of the ramie plant, used as a cooked green in some regional food traditions. Young leaves are the more usual culinary form, while mature leaves can be fibrous or coarse. The ingredient is distinct from ramie fibre, which is produced from the plant’s stems.

The leaves can contribute a vegetal flavour and a soft to fibrous texture, depending on maturity and treatment. Their eating texture is therefore not fixed across preparations: younger leaves and more extensive cooking may differ from mature or lightly treated leaves. No single regional flavour profile is specified for this identity.

Leaves may be prepared whole, chopped, dried, or incorporated into other foods after processing. Culinary handling varies and may include blanching, boiling, fermentation, drying, or repeated cooking. These treatments alter softness, fibrousness, and the form in which the green is incorporated.

Ingredient type
whole food

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Where ramie leaf appears

1 linked foods

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Desserts

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for ramie leaf

Names and romanised forms to recognise on menus and labels.

English

Ramie leaf

English

Ramie, Leaf, Seobangjong, Raw

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Ramie leaf nutrition & diet

Ramie leaf nutritional value

Reference: Ramie, Leaf, Raw

Per 100 g of the edible portion in the named reference form.

Calories
64kcal
Protein
6.6g
Carbs
11.8g
Fat
0.7g

Per 100 g edible portion. Rural Development Administration, Korean Standard Food Composition Database 10.4 (2026). Original reference food and preparation are shown; product recipes and moisture can differ.

Portions & preparation

Establish the botanical identity and edible form before selecting a reference, since regional names may cover different plants or preparations. Specify young or mature leaves, fresh or dried material, and the required cooking or processing. Discarded stems, soaking water, and accompanying oil or sauce should not be assumed included.

Compare the right form: Reference must match the confirmed ramie species and edible leaf form, with fresh, dried, boiled, blanched, or otherwise processed status identified.

Diet considerations

Ramie leaf is described as plant-derived, but its exact species, regional preparation, and edible portion must be confirmed. Compatibility changes when cooked with meat, fish sauce, dairy, animal fat, batter, or cereal ingredients. Processing and serving context matter more than the broad label of leafy green for dietary classification.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Korean Standard Food Composition DB 10.4 — F2190000000a ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .