Are you looking for a vegetable that is easy to grow and packed with nutrition? Look no further than Okra! This flowering plant is known for its edible seed pods and is cultivated in warm and tropical climates, such as Africa and South Asia. Sometimes referred to as “lady’s finger,” okra comes in two colors — red and green. Both varieties taste the same, and the red one turns green when cooked.
Nutritional Benefits of Okra
Okra is rich in magnesium, folate, fiber, antioxidants, and vitamins C, K1 and A . One cup (100 grams) of raw okra contains only 33 calories and 7 grams of carbs . Additionally, okra is an excellent source of vitamins C and K1, which contribute to your overall immune function and blood clotting, respectively . Eating enough protein is associated with benefits for weight management, blood sugar control, bone structure, and muscle mass, and okra provides some protein and fiber
Health Benefits of Okra
Research shows that eating a diet high in polyphenols may improve heart health by lowering your risk of blood clots and oxidative damage . Okra is rich in antioxidants that may reduce your risk of serious diseases, prevent inflammation, and contribute to overall health . Most notably, it contains polyphenols that may contribute to heart and brain health . Okra may even have anticancer properties .
Easy to Grow
Okra is a tender crop that needs plenty of heat and sun, so it grows more successfully in a greenhouse or polytunnel, although plants may also fruit outdoors in a long hot summer . Okra likes similar conditions to aubergines. Growing up to 120cm (4ft) tall, okra plants have attractive lobed leaves and hibiscus-like flowers that are followed by long, tapering pods. These are ready to harvest from mid-summer to autumn. When sliced, the pods produce a sticky liquid during cooking, ideal for thickening stews and curries. They can also be cooked whole in stir-fries, or steamed or sautéed as a side dish. The pods have a mild flavor and are best harvested when young and tender .
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