Health Benefits of Okra (Lady’s Finger)
LADY'S FINGER
Okra is also known as “lady’s finger” in some parts of Asia . And various other names in other parts of the world. The plant is cultivated in tropical, subtropical and warm temperate regions around the world. Okra is an edible pea pod and although can be eaten raw, I’ve never acquired the raw taste. You can lightly blanch steam or give it a quick stir-fry to reduce the “green” taste.
Okra is very low in calories and dense with nutrients. It is high in fiber, vitamin A, C, and folate content. It is also a good source of the B vitamins, vitamin K, calcium, potassium, iron, zinc, and traces of magnesium and manganese. Okra is one of those few vegetables which have the highest content of phytonutrients and antioxidants such as beta-carotene, xanthin and lutein.
Pregnancy:
The rich folate content in okra can help decrease the incidence of neural tube defects in babies.
Skin Health: With good bowel movements, skin health will improve. Helps reduce acne, psoriasis and other skin conditions.
Health Benefits of Okra lady's finger
Vision Health:
Okra contains beta-carotenes (precursor of vitamin A), xanthin and lutein, all antioxidant properties that are helpful for vision health, preventing eye problems like cataract and glaucoma.
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LADY'S FINGER |
Okra is also known as “lady’s finger” in some parts of Asia . And various other names in other parts of the world. The plant is cultivated in tropical, subtropical and warm temperate regions around the world. Okra is an edible pea pod and although can be eaten raw, I’ve never acquired the raw taste. You can lightly blanch steam or give it a quick stir-fry to reduce the “green” taste.
Benefits of Nutritional
Okra is very low in calories and dense with nutrients. It is high in fiber, vitamin A, C, and folate content. It is also a good source of the B vitamins, vitamin K, calcium, potassium, iron, zinc, and traces of magnesium and manganese. Okra is one of those few vegetables which have the highest content of phytonutrients and antioxidants such as beta-carotene, xanthin and lutein.
Pregnancy:
The rich folate content in okra can help decrease the incidence of neural tube defects in babies.
Skin Health: With good bowel movements, skin health will improve. Helps reduce acne, psoriasis and other skin conditions.
Vision Health:
Okra contains beta-carotenes (precursor of vitamin A), xanthin and lutein, all antioxidant properties that are helpful for vision health, preventing eye problems like cataract and glaucoma.
Okra contains beta-carotenes (precursor of vitamin A), xanthin and lutein, all antioxidant properties that are helpful for vision health, preventing eye problems like cataract and glaucoma.
Caution
Like most vegetables, okra has a small amount of oxalic acid and does not generally bother. Avoid okra if you have a history of kidney stones.
As with most vegetables, okra may be subject to insecticide/pesticides. Buy organic if possible. If not, soak okra in water with apple cider vinegar and seasalt for about 10 minutes, then rinse thoroughly.
Cut off the tops and cut okra into smaller pieces of 2-3 inches if desired. Lightly
blanch steam or quickly stir-fry to reduce the mucilage and the “green taste”. It can be added into your salad, or dipped into your home-made chilli sauce, or eat it just on its own. Okra cannot be juiced due to its very fibrous texture and mucilaginous (slimy).
Like most vegetables, okra has a small amount of oxalic acid and does not generally bother. Avoid okra if you have a history of kidney stones.
As with most vegetables, okra may be subject to insecticide/pesticides. Buy organic if possible. If not, soak okra in water with apple cider vinegar and seasalt for about 10 minutes, then rinse thoroughly.
Cut off the tops and cut okra into smaller pieces of 2-3 inches if desired. Lightly
blanch steam or quickly stir-fry to reduce the mucilage and the “green taste”. It can be added into your salad, or dipped into your home-made chilli sauce, or eat it just on its own. Okra cannot be juiced due to its very fibrous texture and mucilaginous (slimy).
blanch steam or quickly stir-fry to reduce the mucilage and the “green taste”. It can be added into your salad, or dipped into your home-made chilli sauce, or eat it just on its own. Okra cannot be juiced due to its very fibrous texture and mucilaginous (slimy).
Nutritional Benefits of Okra:
Okra contains a unique combination of valuable nutrients. It’s high in vitamin B6, fiber, calcium, and folic acid, which helps prevent neural tube defects in developing fetuses. A serving of okra contains only 25 calories. So if it’s prepared in a low-fat recipe, it’s an incredibly healthy addition to any meal.
Okra is completely non-toxic, non-habit forming (except for the many who greatly enjoy eating it), has no adverse side effects, is full of nutrients, and is economically within reach of most unlike some prescription and over-the-counter drugs for this.
To retain most of okra’s nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw. However, if one is going to fry it only extra virgin olive oil, or unrefined coconut butter is recommended. Organic ghee used by gourmet chefs, has the oil and flavor of butter without the solids, is also excellent for frying okra (does not burn like butter), and may be obtained from the health food store.
Okra contains a unique combination of valuable nutrients. It’s high in vitamin B6, fiber, calcium, and folic acid, which helps prevent neural tube defects in developing fetuses. A serving of okra contains only 25 calories. So if it’s prepared in a low-fat recipe, it’s an incredibly healthy addition to any meal.
Okra is completely non-toxic, non-habit forming (except for the many who greatly enjoy eating it), has no adverse side effects, is full of nutrients, and is economically within reach of most unlike some prescription and over-the-counter drugs for this.
To retain most of okra’s nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw. However, if one is going to fry it only extra virgin olive oil, or unrefined coconut butter is recommended. Organic ghee used by gourmet chefs, has the oil and flavor of butter without the solids, is also excellent for frying okra (does not burn like butter), and may be obtained from the health food store.
