All About Okra
Okra shines in the garden. A member of the hibiscus family, okra definitely has one of the most beautiful blooms in the vegetable garden. The blossoms are ivory to creamy yellow or red in color with a deep reddish purple throat. They bloom for only one day. By sundown, the okra flower is wilted, whether or not it's been pollinated. If it's sunny and the bees are out, you'll see miniature okra pods underneath the wilted flowers. Not all the blooms on the okra plant will be pollinated, but because the plants blossom for a long time, you should get a sizable harvest.
History of Okra
Asia and Africa gave us okra. It grows wild in the upper Nile region and was used in northern Africa for centuries. In fact, okra is an African word. Trading ships brought the vegetable to this country, and it quickly found favor as a crop and as an ingredient in French and Creole cooking in Louisiana. Many of us have enjoyed a gumbo soup. Gumbo, from the French word gombo, means okra, which is used as a natural thickener for soups and stews.
Fast facts about okra
• Okra is a green, finger-shaped vegetable with a characteristic viscous juice.
• It provides fiber, folate , and vitamin K.
• Its nutritional content means it can promote heart healthy and strong bones and protect against cancer .
• Buy okra when it is firm and keep it dry. Store for no more than 3 to 4 days in paper or plastic in a crisper drawer.
• Cooking it whole makes it the mucilaginous juice, unpopular with some people, less obvious.
• People who use blood thinners should not eat too much okra, as the vitamin K levels can interact with the drug.
Okra contains :
Calories, Protein, Fiber, Fat, Folate, Carbohydrate, Sugar, Vitamin A, Vitamin K, Vitamin B6, Potassium, Sodium, Vitamin C, Thiamin, Magnesium, Calcium
Okra also provides some iron, niacin, phosphorus, and copper .
Okra is also a source of antioxidants. Okra seeds contain oligomericcatechins and flavonoid derivatives, both of which have been linked to a lower risk of cancer.
The gumbo itself contains quercetin derivatives, and both pods and seeds contain phenolic compounds. These compounds are believed to have antioxidant, antimicrobial, and anti-inflammatory properties.
Benefits and uses of okra
Okra is a warm-season vegetable, also known as gumbo or ladies' fingers. It is a good source of minerals, vitamins, and fiber. It contains a characteristic viscous juice that can be used to thicken sauces.
It is considered an important crop in many countries, because of its nutritional value, and because many parts of the plant can be used, including the fresh leaves, buds, flowers, pods, stems, and seeds.
The taste is mild, but it has a unique texture with peach-like fuzz on the outside and small, edible seeds on the inside of the pod.
It offers a wide range of health benefits.
We will look at the nutritional content of okra, it’s possible health benefits, recipe tips for preparing okra, and any possible health risks.
A diet rich in fruits and vegetables can reduce the risk of a range of health conditions, including obesity, diabetes, and cardiovascular disease.
The mucilage of okra is also said to bind cholesterol and bile acid. It collects toxins from the liver and carries them out of the body.
The nutrients in okra may make it useful for preventing a number of health problems like;
Cancer
Lectin is a type of protein found in okra, beans, peanuts, and grains. Lectin from okra was used in a study to treat human breast cancer cells.
The treatment reduced cancer cell growth by 63 percent and killed 72 percent of the human cancer cells. More studies need to be done to see if okra has an effect on cancer in humans.
Pregnancy and breastfeeding
Folate is important for preventing fetal problems during a pregnancy. Low folate levels can lead to a loss of pregnancy or problems for the child in later life. Low folate levels have been linked to conditions such as spina bifida.
Getting enough folate is especially important for women before and during pregnancy, and while breastfeeding.
One 100-gram cup of okra contains 60 mcg of folate. For most people, the recommended daily allowance of folate is 400 mcg .
Diabetes
Researchers made a powder from the peel and seeds of okra to treat rats with diabetes.
The rats that were treated with the powder had lower blood sugar and fat levels than rats that did not receive the powder.
Heart health
According to the American Heart Association (AHA), eating foods that are high in fiber can reduce harmful cholesterol levels in the blood.
High-fiber foods lower the risk of heart disease , stroke , obesity, and diabetes. Fiber can also slow heart disease in people who already have it.
Women aged 19 to 30 years should aim to consume at least 28 grams of fiber each day in vegetables, fruits, legumes, and whole grains, while men need 33.6 grams a day. Okra has 3.2 g of fiber per cup.
Osteoporosis
Foods that are high in vitamin K, such as okra, are good for the bones. Vitamin K helps the bones absorb calcium. In theory, people who eat enough vitamin K are more likely to have strong bones and fewer fractures.
Gastrointestinal health
Dietary fiber helps prevent constipation and maintain a healthy digestive system.
Research suggests that the more fiber a person eats, the less chance they have of developing colorectal cancer.
Fiber in the diet also helps to reduce appetite, and it may contribute to weight loss.
The viscous extract of okra also has potential for use in medicine, for example, as a tablet binder and a suspending agent in medicines.
Okra shines in the garden. A member of the hibiscus family, okra definitely has one of the most beautiful blooms in the vegetable garden. The blossoms are ivory to creamy yellow or red in color with a deep reddish purple throat. They bloom for only one day. By sundown, the okra flower is wilted, whether or not it's been pollinated. If it's sunny and the bees are out, you'll see miniature okra pods underneath the wilted flowers. Not all the blooms on the okra plant will be pollinated, but because the plants blossom for a long time, you should get a sizable harvest.
History of Okra
Asia and Africa gave us okra. It grows wild in the upper Nile region and was used in northern Africa for centuries. In fact, okra is an African word. Trading ships brought the vegetable to this country, and it quickly found favor as a crop and as an ingredient in French and Creole cooking in Louisiana. Many of us have enjoyed a gumbo soup. Gumbo, from the French word gombo, means okra, which is used as a natural thickener for soups and stews.
Fast facts about okra
• Okra is a green, finger-shaped vegetable with a characteristic viscous juice.
• It provides fiber, folate , and vitamin K.
• Its nutritional content means it can promote heart healthy and strong bones and protect against cancer .
• Buy okra when it is firm and keep it dry. Store for no more than 3 to 4 days in paper or plastic in a crisper drawer.
• Cooking it whole makes it the mucilaginous juice, unpopular with some people, less obvious.
• People who use blood thinners should not eat too much okra, as the vitamin K levels can interact with the drug.
Okra contains :
Calories, Protein, Fiber, Fat, Folate, Carbohydrate, Sugar, Vitamin A, Vitamin K, Vitamin B6, Potassium, Sodium, Vitamin C, Thiamin, Magnesium, Calcium
Okra also provides some iron, niacin, phosphorus, and copper .
Okra is also a source of antioxidants. Okra seeds contain oligomericcatechins and flavonoid derivatives, both of which have been linked to a lower risk of cancer.
The gumbo itself contains quercetin derivatives, and both pods and seeds contain phenolic compounds. These compounds are believed to have antioxidant, antimicrobial, and anti-inflammatory properties.
Benefits and uses of okra
Okra is a warm-season vegetable, also known as gumbo or ladies' fingers. It is a good source of minerals, vitamins, and fiber. It contains a characteristic viscous juice that can be used to thicken sauces.
It is considered an important crop in many countries, because of its nutritional value, and because many parts of the plant can be used, including the fresh leaves, buds, flowers, pods, stems, and seeds.
The taste is mild, but it has a unique texture with peach-like fuzz on the outside and small, edible seeds on the inside of the pod.
It offers a wide range of health benefits.
We will look at the nutritional content of okra, it’s possible health benefits, recipe tips for preparing okra, and any possible health risks.
A diet rich in fruits and vegetables can reduce the risk of a range of health conditions, including obesity, diabetes, and cardiovascular disease.
The mucilage of okra is also said to bind cholesterol and bile acid. It collects toxins from the liver and carries them out of the body.
The nutrients in okra may make it useful for preventing a number of health problems like;
Cancer
Lectin is a type of protein found in okra, beans, peanuts, and grains. Lectin from okra was used in a study to treat human breast cancer cells.
The treatment reduced cancer cell growth by 63 percent and killed 72 percent of the human cancer cells. More studies need to be done to see if okra has an effect on cancer in humans.
Pregnancy and breastfeeding
Folate is important for preventing fetal problems during a pregnancy. Low folate levels can lead to a loss of pregnancy or problems for the child in later life. Low folate levels have been linked to conditions such as spina bifida.
Getting enough folate is especially important for women before and during pregnancy, and while breastfeeding.
One 100-gram cup of okra contains 60 mcg of folate. For most people, the recommended daily allowance of folate is 400 mcg .
Diabetes
Researchers made a powder from the peel and seeds of okra to treat rats with diabetes.
The rats that were treated with the powder had lower blood sugar and fat levels than rats that did not receive the powder.
Heart health
According to the American Heart Association (AHA), eating foods that are high in fiber can reduce harmful cholesterol levels in the blood.
High-fiber foods lower the risk of heart disease , stroke , obesity, and diabetes. Fiber can also slow heart disease in people who already have it.
Women aged 19 to 30 years should aim to consume at least 28 grams of fiber each day in vegetables, fruits, legumes, and whole grains, while men need 33.6 grams a day. Okra has 3.2 g of fiber per cup.
Osteoporosis
Foods that are high in vitamin K, such as okra, are good for the bones. Vitamin K helps the bones absorb calcium. In theory, people who eat enough vitamin K are more likely to have strong bones and fewer fractures.
Gastrointestinal health
Dietary fiber helps prevent constipation and maintain a healthy digestive system.
Research suggests that the more fiber a person eats, the less chance they have of developing colorectal cancer.
Fiber in the diet also helps to reduce appetite, and it may contribute to weight loss.
The viscous extract of okra also has potential for use in medicine, for example, as a tablet binder and a suspending agent in medicines.
All About Okra
Reviewed by ganddmaga
on
May 28, 2019
Rating:
Reviewed by ganddmaga
on
May 28, 2019
Rating:
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