Okra, often known as ‘Lady’s Finger,’ is a unique flowering plant famous for its edible seed pods. Thriving in warm and tropical climates, okra is a staple in African and South Asian diets.
Available in both red and green varieties, okra is versatile in its culinary uses. Despite the color difference, both types share the same flavor, with the red okra turning green when cooked.
Used predominantly as a vegetable, okra has a notable presence in South American dishes and is a key ingredient in gumbo. Its mucilaginous texture, however, might be an acquired taste for some.
Beyond its culinary versatility, okra is a nutritional powerhouse. Here are seven key nutritional and health benefits of incorporating okra into your diet:
Nutrient-Rich: Okra offers a remarkable nutritional profile. A 100-gram serving provides:
Calories: 33
Carbs: 7 grams
Protein: 2 grams
Fat: 0 grams
Fiber: 3 grams
Magnesium, Folic Acid, Vitamins A, C, K, and B6 in significant amounts
Antioxidant-Rich: Okra is loaded with antioxidants like polyphenols, flavonoids, and isoquercitrin, along with vitamins A and C. These antioxidants combat free radical damage and are linked to improved heart health.
Heart Health: Okra’s mucilage binds with cholesterol during digestion, aiding in its elimination and potentially reducing the risk of heart disease. Studies have shown that diets high in polyphenols, abundant in okra, are associated with lower heart disease risk.
Anticancer Potential:
