Nutritional value and edible method of okra; Efficacy, Function and Edible Method of Okra
Nutritional value of okra
Okra belongs to Millet, Malvaceae. Alias: pig excrement beans, coffee Huang Kui, okra, nightshade, etc. Originated in Africa, it was introduced to China from India in the early 20th century. Its edible part is pod, which is crisp, tender and juicy, smooth but not greasy, and has a unique flavor, which is deeply favored by people. In recent years, it has become a popular nutritious and healthy vegetable in Japan, Taiwan Province Province, Hongkong and western countries, the first choice for athletes in many African countries, and also a health food for the elderly. Seeds can be used to extract oil. Okra oil is a kind of high-grade vegetable oil, and its nutrients and fragrance far exceed sesame oil and peanut oil.
How to eat okra?
Okra can be cold mixed, fried, fried, stewed, or made into salads and soups. Before cold cooking, it must be scalded with boiling water for three to five minutes to remove the astringency.
Its nature is cold. After scalding, you can mix minced garlic and pepper with soy sauce to balance its coolness a little. However, people with spleen and stomach deficiency and cold, diarrhea or loose stool should not eat more.
When okra is cooked with curry and other seasonings, the taste is very different. People who are not used to okra may wish to try it.
Taboos for eating okra
1, Okra is a cool vegetable, so people with deficiency and cold stomach, poor function and frequent diarrhea should not eat more;
2. Avoid cooking or holding okra with copper and iron, otherwise the okra will easily change color, and the taste and appearance will be affected;
3, okra contains more potassium, patients with kidney disease should be scalded before eating, do not eat too much.