Okra is a type of green vegetable, long finger like,having a small tip at the taporing end . its head show a bulge lighter green in a shade, which is often remove as inedible portion .
Okra is a legume and is originally from Ethiopia, but is now also grown in most tropical and subtropical regions. The okra is oblong and hexagonal in shape. It is used in the same way as sugar peas and beans.
The okra can be from 5 – 12 cm long. The color can vary from green to gray-green and the taste can be described as mild and delicious. Okra contains 12 or more soft, white immature seeds, all of which can be eaten together with the pulp. A light beard can often occur on the bellows. This can be removed by rubbing the bellows between the fingers. The area of use for okra is often the same as for sugar peas and beans.
Okra can be used as beans or sugar peas, but also as a vegetable in casseroles or fried as an accessory to meat dishes. Before use, both ends are cut and any downy beard removed. Rinse well in cold water. During cooking, okra secretes a mucous juice that smooths soups and casseroles. This can be avoided by dipping okra for 5-10 minutes in focussing salted water before using in casseroles or steaming as a vegetable. The okra can also be fried in a pan with hot oil and served with tomatoes and onions for cooked rice, as well as used in salads after wilting and marinating in spicy corn oil and vinegar.
Okra is a source of vitamin C and potassium. Vitamin C strengthens the immune system and increases the absorption of iron from other foods, while potassium helps maintain normal blood pressure.
Okra is harvested immature and is a fairly hardy vegetable that can withstand long transport under the right storage conditions. It should be firm and well-formed with no signs of slimming or drying. Okra can vary slightly in size, and the smaller sizes are better in quality than the slightly larger ones. This is because the vegetable is younger, juicier and has less fiber than larger varieties.
6 – 8 ° C
Okra has in store limited durability and may vary slightly throughout the season. Okra should therefore be sold quickly and is not suitable for longer storage in cold rooms. Optimum storage at 6 – 8 ° C and 95% humidity can increase durability somewhat
Lady finger, also known as okra or gumbo in English and bhindi in Hindi, is a green vegetable that is packed with nutrients. High in vitamins, minerals and fibre, it has several health benefits and is great for your hair and skin. Here are some of the reasons to make ladyfinger a regular addition to your diet.
1. Rich in nutrients
- Calories: 33.
- Carbs: 7 grams.
- Protein: 2 grams.
- Fat: 0 grams.
- Fiber: 3 grams.
- Magnesium: 14% of the Daily Value (DV)
- Folate: 15% of the DV.
- Vitamin A: 14% of the DV.
Prevents diabetes Ladies’ fingers contain plenty of fibre and mucilage, which control the absorption of sugar in your small intestine and thereby regulate your blood sugar levels. In case you’re wondering what mucilage is, it is the gluey substance that gives ladies’ fingers their sliminess
Improves digestion The combination of fibre and mucilage in ladies’ fingers also make them very good for digestion. They ease the movement of food through your gut and help to reabsorb water. This excess water prevents constipation, gas and bloating in your digestive tract
Improves your skin Having regular bowel movements vastly improves the condition of your skin, making you less likely to suffer from acne, psoriasis and other skin conditions. The vitamins in ladies’ fingers also help to keep your skin young and prevent any pigmentation
Conditions your hair Boil some lady finger pods in water until you see the transparent mucilage. Apply this on your hair to make it bouncy, or on your scalp as a conditioner to smooth your hair. Massage it into your scalp after you have shampooed, then rinse it off with water. Apart from moisturising your scalp, it also prevents dryness and itchiness and helps fight dandruff.
Reduces cholesterol Not only do ladies’ fingers not contain any cholesterol, they also help to lower your cholesterol by trapping it in your digestive system and preventing it from being absorbed. This helps to reduce atherosclerosis and lowers the risk of heart disease.
Evidence of okra having anti-diabetic properties has increased in recent years, with multiple Vitro (laboratory) and Vivo (animal) studies confirming okra as a potent blood glucose-lowering (or anti-diabetic) food.
In one study, published 2011 in the Journal of Pharmacy & BioAllied Sciences, researchers in India found that diabetic mice fed dried and ground okra peels and seeds experienced a reduction in their blood glucose levels, while others showed a gradual decrease in blood glucose following regular feeding of okra extract for about ten days.
Outside of scientific research, many people with diabetes have reported decreasing blood sugar levels after soaking cut-up okra pieces in water overnight and then drinking the juice in the morning, while in Turkey roasted okra seeds have been used as a traditional diabetes medicine for generations.