Okra grows more in temperate climates. The fruit of okra is round, oval and green. The leaves are like a grape leaf. It is resistant to drought. Okra has a unique place in our tables with its unique flavor and nutritional values it contains. There are 33 kcal, 0.9 g fat, 1.9 g protein, 7 mg sodium, 299 mg potassium, 82 mg calcium, 57 mg magnesium, 726 IUA vitamins and 23 mg vitamin C in 100 g of okra. The benefits of okra, a high fiber and nutritious food, are rather many.
What are the benefits of okra?
It helps the stomach and intestines to work properly and thus helps the digestive system. It protects against stomach and intestinal ulcer. Okra is a food with a high fiber content, is a diuretic and is helpful in getting rid of constipation.
Okra is a very rich vegetable in terms of minerals such as iron, magnesium and calcium. It’s good for weakness and reduces stress. It has protective effects against eye diseases such as cataracts.
Okra makes it easier to spread beneficial bacteria, known as probiotics. These bacteria are similar to those that grow in yoghurt in the small intestine and help to synthesize the vitamin B complex.
Okra helps prevent acne and provides smooth skin.
Protein and oil found in okra seeds are a good source of high quality vegetable protein.
How to use okra? Okra should be collected and consumed freshly before being carded. If desired, it can be consumed after freshly collected and dried.
The okra with oliveoil, if prepared in talented hands, is quite tasty and nutritious.
Okra flower is also useful. If the flowers are crushed and boiled, after this water is drink, the chest is relaxed and softened.