This unopened green pod, which is eaten, tastes like eggplant or asparagus. And even the methods of cooking them are quite similar. Why okra is so useful, said naturopathic doctor Maria Psoma.
The nutritional value of okra lies in the presence of a large amount of water (90%), as well as dietary fiber. There are a lot of vitamins in vegetables (choline, vitamin K, vitamin C, vitamin B5, vitamin PP, vitamin B2 and others).
Okra is rich in minerals: it contains zinc, selenium, copper, manganese, iron, phosphorus, sodium, magnesium, calcium, potassium, etc.
However, one of its most beneficial properties is antidiabetic. Vegetables are high in fiber, which helps stabilize blood sugar levels and also regulates the rate at which sugar is absorbed in the intestinal tract.
A 2011 study published in the Journal of Pharmacy and Bio Allied Sciences found that diabetic rats fed okra husk and seed powder for 28 days experienced significant reductions in blood glucose levels compared to controls that did not receive okra.
Okra and nutritional value
Okra is not only low in calories, but also high in vitamins, as mentioned above. Consumption of pods is especially important during pregnancy due to the high content of folic acid in the vegetable, which is necessary for the formation of the fetal nervous system in the 4-12th week of pregnancy.
One cup of okra contains 26.1 mg of vitamin C, an antioxidant that neutralizes free radicals and helps to strengthen the immune system.
Okra is also a good source of B vitamins. One cup contains up to 0.211 mg of thiamine or vitamin B1 and 0.088 mg of riboflavin or vitamin B2, which is vital as it energizes the body. It also contains 0.299 mg, or 20% of the RDA, vitamin B6 (pyridoxine), which is needed to produce over 100 enzymes that promote protein metabolism. In addition, okra contains 453 IU of vitamin A, which is essential for respiratory health, and 272 mcg of β-carotene, which is converted to vitamin A in the body.
Metals contained in 1 cup of okra
123 mg of calcium, providing over 10% of the daily value for this important micronutrient. 216 mg of potassium, which is necessary to maintain normal cardiovascular function. 0.45 mg of iron required for the production of hemoglobin. 0.69 mg zinc, which is essential for wound healing. 0.136 mg of copper, which is required for the production of red blood cells. 0.470 mg of manganese, required for the production of a special natural antioxidant.
Nutritional and health benefits of okra
Okra contains high levels of vitamin A, antioxidants such as β-carotene, xanthine and lutein. It is one of the vegetables that are high in antioxidants. Vitamin A helps to maintain good skin condition. The high levels of fiber found in okra help stabilize blood sugar levels. The “sticky” texture created when okra is cooked binds cholesterol and bile acids, which carry toxins. It is a great food that can also be used as a treatment for those who are feeling weak, drained, or depressed. Okra is used to treat stomach ulcers and help keep joints flexible. Neutralizes acids as it has an alkaline pH and provides a temporary protective coating to the digestive tract. Okra treats pneumonia, sore throat, and irritable bowel syndrome. Normalizes sugar and cholesterol levels. Helps fight asthma as it contains vitamin C, which is an antioxidant with anti-inflammatory properties and reduces the development of asthma symptoms. It is believed to protect against certain types of cancer, especially colon cancer. Consuming okra helps maintain the structure of the capillaries. …