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Half a cup of ladies fingers
contains:
25 calories,
2g dietary fiber,
1.5g protein,
5.8g carbohydrates,
460 IU vitamin A,
13mg vitamin C,
50gm calcium,
0.4mg iron,
256mg potassium,
46mg magnesium
The superior fibre found in okra helps stabilize
blood sugar by curbing the rate at which sugar is absorbed from the intestinal
tract.
Okra's naturally mucilage binds cholesterol and
bile acid carrying toxins dumped into it by the filtering liver. If not evacuated,
these toxins can cause numerous health problems.
Okra helps lubricate the large intestines due to
its bulk laxative qualities.
Okra
fiber absorbs water and ensures bulk in
stools which helps constipation. (Unlike harsh wheat bran that could irritate or
injure the intestinal tract, okra's mucilage soothes and facilitates elimination
more comfortably.)
Okra
fiber is excellent for feeding good bacteria
of the intestinal tract.
Okra is a beneficial for those suffering from
weakness, exhaustion and depression.
Okra is used for healing ulcers and to keep
joints limber. Being alkaline, it helps neutralise acids, and provides a
temporary protective coating for the digestive tract.
Okra is soothing for lung inflammations, sore
throats, and irritable bowels.
In India, okra has been used successfully in
experimental blood plasma replacements.
Note: To retain most of okra's nutrients
and self-digesting enzymes, it should be cooked as little as possible, ie, on
low heat or lightly steamed.
Okra as used around the world:
Okra is used as a thickening agent in Cajun and
Creole cuisine.
Brazilians relish okra in a regional specialty,
Frango com Quiabo. It is a dish in which okra is cooked with chicken parts and
eaten with rice.
The cuisines of Iran, Egypt, Lebanon, Israel,
Jordan, Iraq, Greece, Turkey and other parts of the eastern Mediterranean, use
okra in a thick stew of vegetables and meat.
Okra gained popularity as a vegetable in Japan
towards the end of the 20th century when it was served with soy sauce and
katsuobushi or fried into a tempura.
Breaded, deep friend okra is served in southern
US. It is also pickled, while the leaves may be eaten raw in salads, or cooked
as a vegetable.
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