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Reasons why we need okra in our meals

Okra, Abelmoschus esculentus also known as Ladies’ fingers is an herbaceous hairy annual plant of the family (Malvaceae). Its origin is Ethiopia and was then propagated in the North Africa, the Arabian and Indian country in the 12th century.

Research had proven that okra has been called “a perfect villager’s vegetable” due to its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan.

Okra is considered to be one of the highly valued crop due to its nutritional and medicinal benefits to human health.

The nutrients play a vital role in human diet, reducing the risk of certain non- communicable diseases like heart diseases, hypertension, obesity and gastrointestinal disorders.

The health benefits which retains antioxidant activity. The principal antioxidants of vegetables are vitamins C and E, carotenoids and phenolic compounds, mainly flavonoids.

Recent studies indicates the treatment of diabetes with okra. Okra lowers the glucose level in the body which manages the increased in blood glucose concentration. Notwithstanding it leads to reserve cholesterol fascination and subsequently declines the level of lipid and fat in the blood. 

Okra seed is well-known to remain rich in high eminence protein especially with regards to its contented essential amino acids comparative to other plant protein sources. It also contains carbohydrates and vitamins which plays an important role in human diet.


The seeds are used for oil production. Okra seeds from Greece are a possible source of oil, with concentrations varied from 20 to 40%, depending on the extraction methodology. The oil primarily consists of linoleic acid (up to 47.4%). The seed oil is a rich source of linoleic acid, an unsaturated carboxylic acid essential for human nutrition. This also contains carbohydrates and vitamins and plays a significant character in human diet.

Its solution in water has an intrinsic viscosity value of about 30%. Potassium, Sodium, Magnesium and Calcium are the principal components in pods that contain approximately 17% seeds. Fresh pods are low in calories, nearly no fat, excessive fiber, and feature numerous precious nutrients, which includes approximately 30% of the recommended levels of vitamin C (16 to 29 mg), 10 to 20% of folate (46 to 88 mg) and approximately 5% of vitamin A (14 to 20 RAE). Both pod skin (mesocarp) and seeds are extremely good supply of zinc (80 mg/g).

Dried okra sauce (pods blended with different substances and often fed on in West Africa) does not provide any beta carotene (vitamin A) or retinol. However, clean okra pods are the maximum vital vegetable supply of viscous fiber, a vital nutritional element to decrease cholesterol.

Matured fruits and stems containing crude fiber are used in paper industry.

An alcohol extract of okra leaves can dispose of oxygen loose radicals, alleviate renal tubular-interstitial diseases, lessen proteinuria, and enhance renal function. Okra seed may be dried, and the dried seeds are a nutritious material that may be used to put together vegetable curds, or roasted and ground to be used as coffee additive.

In 2014 Gemede et al in their article stated that okra seed flour has been used to complement corn flour for a totally long term in international locations like Egypt to make better quality dough.

Content created and supplied by: Moze03 (via Opera News )

Abelmoschus C Indian Ladies Okra

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