Benefits: Not a great deal of popular option, Okra might be one of the misunderstood vegetable. It contains a strong pack of valuable nutrients, of which nearly half is soluble fiber, contained in its gums and pectins. Together with lowering serum cholesterol, soluble fiber is yet another element of helping to reduce the risk of cardiovascular disease. Okra also contains insoluble fiber which can help keep your intestinal tract healthy and strong, subsequently, decreasing the risk of colorectal cancer.
Okra is also a well known producer of glutathione, a protein molecule composed of three amino acids. Researchers at Emory University found that of the 1800 people in their study, those with the highest intake of glutathione were 50% less likely to develop oral and throat cancers compared to those with lower levels of the amino acid. And, for good measure the little spiny pod also boasts almost 10% of the RDA of vitamin B6 and folic acid, 22% Vitamin C, 11% magnesium and combined fiber equals about 8%, if you have atleast a half of a cup serving.
Blurb: A favored southern dish, okra is best known for its inclusion to gumbo or fried with a corn meal coating. It is also utilized in cooking for its thickening ability as well as its rich flavor. Start looking for okra in the term of mid-spring through October; and, when picking your pods, start looking for vibrance in colour and avoid any length over four inches long as well as those that are limp and blemished.