Okra, also known as “lady’s finger” and “gumbo,” is shunned by many for its gummy, slimy, mucilaginous qualities.
Okra is a flowering plant in the mallow family, the same plant family as hibiscus and cotton. Okra traces its native roots to Ethiopia and a bit north to the region of the Sudan. As early as the 13th century it was said to be growing along the Nile River.
Okra improves your health in many ways. Okra’s characteristic mucilaginous ooey-gooey texture is due to Pectin and mucin contents. In human digestion, pectin binds to cholesterol in the gastrointestinal tract and slows glucose absorption by trapping carbohydrates. Pectin is thus a soluble dietary fiber and prevents constipation.
Consumption of pectin has been shown to reduce blood cholesterol levels. Mucin, a sticky component, protects mucosa and aid digestion and absorption of protein, having antiviral activity. However, mucin is weak in heating, so pay attention not to heat so much, otherwise mucin’s effect is lowered. When you take okra with meat and fish, it will promote digestion. Okra contains rich minerals such as magnesium, and zinc to improve the function of insulin.
Okra prevents obesity and suppresses absorption of fat and bad cholesterol by inhibiting an action of amylase to make neutral fat. When you expect these effects, you have to be careful not to leave okra in water long and to boil, because it is water soluble.
Okra contains β-carotene, vitamin B1, vitamin C, calcium, and iron, so that it will help recovery of fatigue and mineral supplementation. Rich potassium in Okra excretes sodium. It is effective in high blood pressure. β-carotene in Okra is three times richer than lettuce. It strengthens the mucous, maintain the health of hair, vision, skin, and protects the respiratory system like throat and lungs. (Floro Mercene)
