Okra, also known as lady's finger, gumbo, or bhindi, is native to Africa and was introduced to our country in the early 20th century. It is widely cultivated in southern regions and is known as "plant gold," with many nutritional benefits that many people are unaware of.
Okra is rich in nutrients
First, it is rich in vitamins and minerals. In every 100 grams of fresh okra, there are about 4 mg of vitamin C, 1.03 mg of vitamin E, and 310 micrograms of carotene. The trace elements such as zinc and selenium rich in okra are very helpful for enhancing the body's anti-cancer ability. Secondly, the tender fruit of okra contains a sticky substance, and this mucus contains polysaccharides such as pectin and mucopolysaccharides. Mucopolysaccharides have the effects of enhancing the body's resistance, maintaining the smoothness of the joint membrane and serous membrane in the human joint cavity, reducing the accumulation of lipids on the arterial wall, and preventing the atrophy of connective tissue in the liver and kidneys. Finally, okra has a high water content and very little fat, containing only 0.1 grams of fat per 100 grams of tender okra, making it very suitable for ladies who want to lose weight. Moreover, the rich vitamin C and dietary fiber in it can also whiten and refine the skin.
Okra can be eaten cold, stir-fried, deep-fried, stewed, in salads, or in soups. It should be noted that okra must be blanched in boiling water for three to five minutes before being eaten cold or stir-fried to remove its astringency.
Okra is actually a "plant Viagra"!
Okra has high nutritional and health value. Everyone knows that vitamin A can effectively protect the retina, ensure good vision, and prevent the occurrence of cataracts; vitamin C and soluble fiber can promote digestion and beauty, and the combination of these two has a certain gentle protective effect on the skin, which can replace some chemical skin care products; soluble fiber can also promote the excretion of organic substances in the body, reduce the accumulation of toxins in the body, and lower cholesterol levels.
In addition, okra is low in fat and sugar, making it a diet food; due to its trace elements such as zinc and selenium, it can enhance the body's anti-cancer ability; as for the special mucus of yellow okra, its viscous glycoprotein is a mixture of polysaccharides and proteins composed of collagen and mucopolysaccharide substances, which has the effects of enhancing the body's resistance, protecting the lubrication of the joint membrane and serous membrane in the human joint cavity, and also keeping the human digestive tract and respiratory tract lubricated, promoting the excretion of cholesterol substances, reducing the deposition of lipids on the arterial wall, maintaining the elasticity of arterial blood vessels, and preventing the atrophy of connective tissue and the occurrence of collagen diseases in the liver and kidneys.
Moreover, this mucus can be used to prepare a substance similar to the natural hormone lepidimoide, so yellow okra is called "plant Viagra". In addition, this mucus can also be used in medicine as a moisturizer, sedative, and expectorant. At the same time, okra mucus can be used in the food industry to increase the stability and acceptability of frozen dairy desserts and all products, and can be used as a fat substitute.
How to choose okra?
1. Look at the length: Compare it to your middle finger. The smaller the okra, the more tender it is. It is generally harvested 3 to 5 days after the flowers wither. If the harvest is delayed, the coarse fiber will increase and it will lose its edible value. A length of 5 to 10 cm is the best (a person's middle finger is generally about 8 cm long, which can be used as a reference), and longer okra is only suitable for seed retention or as feed.
2. Squeeze for firmness: Gently squeeze it with your hand; it is best if it is not hard and has some toughness. The harder the okra, the older it is. The seeds inside have become hard and unpalatable, and the flesh fiber is too much, so it has no unique flavor and tender texture when eaten.
3. Check the surface: It should be flat and wrinkle-free, without spots or scars. The color should be uniform and bright. Green okra is best in its natural fresh green color, or with a touch of tender yellow being the first choice. Wrinkled or faded surfaces are not fresh. A dark and dry color means it is old. The surface of okra has a layer of fine hairs, which is a sign of freshness. If the fluff on each ridge is intact, it means it has not been squeezed.
4. Smell for a fresh aroma: Fresh okra has a natural fresh aroma, just like the smell of grass you can smell when it rains. Old and not-fresh okra lacks this fresh aroma.
5. A gentle scratch with a nail breaks it: This method works for all kinds of melons and fruits without fail—a gentle scratch with a nail that breaks and releases juice is the freshest.