What are the nutritional benefits of okra

Okra is a food introduced to my country from foreign countries. It is rich in minerals and vitamins. Eating okra regularly can improve the body's immunity, and okra has certain anti-cancer effects. Okra can increase the lubrication of the joint membrane, thus helping to protect the joints. By using okra, the body's cholesterol metabolism can be promoted, thereby having a certain effect in preventing hypercholesterolemia and hyperlipidemia.

The young fruit (pod) of okra has high nutritional value, which is higher than ginseng. It is called green ginseng in Japan and South Korea, but it is more suitable for daily food supplement than ginseng. It can be used as an everyday vegetable and can be stir-fried, boiled, served cold, canned, made into soup, or quick-frozen. The sticky substance in the young fruit can aid digestion, treat gastritis and gastric ulcers, protect the liver and enhance human endurance.

Okra flowers, seeds and roots are effective in treating ulcers, carbuncles and boils, and have certain anti-cancer effects. The seeds can be used to extract oil, protein or as a coffee substitute. In addition, dried flowers can be developed into health-care scented tea; young pod extracts can be filled into soft (or hard) capsules, which are currently the best plants for nourishing the kidneys and strengthening yang; mature seeds can be developed into the main ingredient or ingredient of many nutritious foods, especially developing them into coffee substitutes, milk powder companions, and milk powder ingredients are the first choice for merchants.

It can be seen that okra is a new type of health-care vegetable with high nutritional value and high development and utilization value and potential.

Okra is particularly rich in water content, and by using okra, you can replenish water very well. Okra contains less fat, so women don’t have to worry about gaining weight when eating it. Okra can be made into a cold dish, stir-fried, or deep-fried, and it tastes delicious.