1. Okra. The main sticky component is okra polysaccharide, which has auxiliary effects for weight loss and lowering lipids. The 4~10cm okra (4~7cm is best, 7~10cm is secondary) is rich in polysaccharides and has a fresh, tender texture. Polysaccharides are water-soluble; if cut into small pieces and cooked, the polysaccharides will be lost. It is recommended to blanch the whole okra in boiling water for 2 minutes, then remove it, drizzle with light soy sauce and sesame oil, and eat.
2. Natto. The main sticky component is γ-polyglutamic acid, and it also contains some nattokinase and natto bacteria, which have certain health benefits for cardiovascular health. However, these components can be destroyed by high-temperature heating. It is recommended to eat it directly with a little light soy sauce and mustard, or mix it with diced cucumber and carrot.
3. Chinese Yam. The mucilage component is mainly yam polysaccharide, which has effects such as antioxidant and immune-boosting. Yam polysaccharide is easily soluble in hot water. For yams with high starch content that are suitable as a staple food, like the iron-rod yam, the best way to eat them is to steam them in sections or cook them in a porridge.