What is okra? It is also called edible ketemia, edible muskwort or “lady’s finger”, it is a plant from the Malvaceae family. It grows in a tropical, dry climate, comes from Africa, specifically Ethiopia, but is also cultivated in Europe and Asia. The green oblong vegetable resembles a perfect pentagon in cross-section. It has a fairly neutral, grassy flavor and can be eaten raw or cooked. If you want to learn a little more about okrabe sure to read the rest of the article.
Okra is a low-calorie vegetable, it contains only 33 kcal per 100 g, so it is perfect for people who want to lose weight. It contains a lot dietary fiberwhich supports the functioning of the digestive system, prevents constipation, helps to improve metabolism, and ensures satiety after a meal. Fiber not only improves digestion and supports weight loss, but also helps maintain normal blood sugar and cholesterol levels.
This green vegetable shows also has an antioxidant effect, it contains carotenoids, which help neutralize the harmful effects of free radicalsand also have anti-inflammatory, anti-aging and anti-cancer properties. Okra contains: vitamin Cwhich supports immunity, as well vitamin B9, i.e. folic acidwhich, among other things, affects the growth of body cells and ensures the proper development of the fetus, which is why it is recommended to pregnant women. Okra also contains a lot potassiumwhich, among other things, regulates blood pressure, magnesiumwhich supports the nervous, circulatory and muscular systems, and calciumstrengthening bones and teeth.
What’s more, okra regulates blood sugar levels, helps protect the eyes against diseases, supports the immune system, and helps in the case of stomach inflammation. Eating okra is also beneficial for the cardiovascular system and reduces the risk of cancer.
Okra flavor it is quite delicate, it is sometimes compared to zucchini or green beans, but you can feel grassy notes in it. It is crunchy and can be eaten raw, so it can be a tasty addition salads and salads. This vegetable is also suitable for marinating and pickling.
Okra can be baked, boiled, grilled, fried and stewed, it is especially useful in various vegetable and meat stews and stews.will be a tasty addition to curry or cure. You can also add it for vegetable soups, e.g. thick soup with chickpeas, onion and tomatoes. What’s more, okra contains sticky substances that are great for… thickening soups and sauces.
Okra soup
Ingredients:
- 1 liter of vegetable broth,
- 250 g okry,
- 400 g of cooked chickpeas,
- 400 g fresh or canned tomatoes,
- 1 onion,
- 4 cloves of garlic,
- a pinch of chili,
- a handful of chopped parsley,
- salt and pepper
- 2 tablespoons of olive oil.
Start by frying chopped onion and garlic in olive oil, then add a little chili, fry until the ingredients are golden brown. Add chopped tomatoes without skin or canned tomatoes. Cook everything for a few minutes. Pour in the broth, add chopped okra and cook for 20 minutes. Add the cooked chickpeas, salt and pepper to taste and cook for a few minutes. Serve with chopped parsley.
Sources: Terazgotuje.pl, dietetyki.org.pl
