![]() Helps in the prevention and treatment of cancer ![]() Okra has ascorbic acid (or vitamin C) which is essential for strengthening the immune system, so the body is better prepared to fight infections, from flu to more severe cases.ħ. Studies have shown that okra has a hepatoprotective effect, that is, it protects the liver. This benefit is due to its antioxidant activity. The high amounts of fiber present in okra improve the functioning of the intestine, improve the elimination of toxins and fats, fight constipation problems and prevent some types of cancer, such as colorectal. Okra contains potassium, a mineral that relaxes blood vessels, improving blood pressure. Fiber promotes lower cholesterol. It is known that high cholesterol can lead to atherosclerotic plaques in the arteries, which increase the risk of heart attacks and strokes. Due to the nutrients contained in okra, the risk of developing heart disease is reduced. More studies on its effectiveness in humans need to be carried out, but it has already been found that the consumption of okra can help in the treatment of diabetes, but it cannot replace insulin treatment, but rather complement and improve disease control.īecause it contains few calories and fat and is high in fiber, okra is an ally in cholesterol control. As a result, there is a better functioning of the body as a whole and a decrease in the risk of heart disease. Studies carried out in rats revealed the antidiabetic and antihyperlipidemic effects of okra, where the group treated with okra powder had a reduction in their blood glucose and total cholesterol levels and an increase in the level of HDL (good cholesterol). Given so many benefits, okra should be consumed with caution by individuals who have a history of kidney stone, because oxalate has high levels of oxalate, a substance that facilitates the formation of stones in the kidney and gallbladder. However, if consumed along with a balanced diet and not exaggerated in quantity, it will not cause any harm.Ĭonsuming okra slims down. In addition to being low in calories and thus able to be included in the diet without guilt, okra is rich in fiber, especially the so-called “drool” from okra. These fibers slow down the gastric emptying process and thus promote a feeling of satiety, causing less food to be consumed.įiber also improves intestinal transit, making the body more easily eliminate toxins and control the absorption of fats. Okra is a food with a low glycemic index and therefore does not promote blood glucose peaks. When in excess in the blood, glucose is converted and stored as fat. The properties of okra are explained by the amount of nutrients it has. Okra is a source of vitamin A, vitamin B1 (Thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin C (ascorbic acid), vitamin E (tocopherol) and the carotenoids beta- carotene, zeaxanthin and lutein. It also has the amount of minerals manganese, magnesium, copper, iron, phosphorus, calcium, zinc and selenium. To be used in cooking, okra must be harvested at the right time, before maturation, as after that it becomes hard and fibrous. Harvesting usually starts between 60 to 80 days after planting and the plant develops best at temperatures ranging between 22 and 25☌. In addition to dishes from regional cuisines, okra can be included in the menu easily, as it is used to prepare various recipes. Despite all the benefits, some people do not enjoy okra due to the characteristic “drool” of this fruit. The baba of okra is rich in fiber and vitamins, but for those who do not, are preparing ways in which it is softened. The health benefits of okra are many. It has lots of vitamins, calcium, fiber and is effective against bowel, bladder and kidney infections. Okra has anti-ulcer, anti-cancer, acid neutralizing properties, helps improve burns, lowers cholesterol and reduces heart attacks. In Brazil, okra is used mainly as an ingredient in typical regional dishes such as caruru, okra cooked with dry shrimp, a dish of Bahian cuisine, chicken with okra and braised meat with okra, typical dishes of Minas Gerais cuisine. Okra is a conical fruit approximately ten centimeters long, green in color and with hairs. Inside there are several whitish colored seeds with a rounded shape. Moench, from the Malvaceae family, is a plant of African origin that was brought to Brazil by slaves, and can reach about three meters in height. Its fruit is known as okra, or quingombô, gombô, quibombô, among other popular names.
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