Did you know that okra is actually a fruit? Okra, also known as okro, ladies’ fingers or gumbo, is botanically a fruit, which has been used in the culinary world as a vegetable.
Okra is widely consumed in the southern parts of the United States, parts of Africa and the Middle East, the Caribbean, and South America.
Here are 3 health benefits of okra:
- Rich in nutrients: Okra is an excellent source of vitamins C and K. Vitamin C is an antioxidant – substance in plants that prevent and delay cells and tissues damage – that plays a role in your body’s healing process. Vitamin K is necessary for normal clotting of your blood.
- Rich in antioxidants: Okra is rich in antioxidants. The main antioxidants in okra are polyphenols and vitamin C.
- May protect against cancer: Okra contains a type of protein called lectin, which may prevent the growth of human cancer cells. Lectin is being studied for its role in cancer prevention and treatment, but more human research is needed.
Precaution – since vitamin K can interact with blood-thinning drugs like warfarin or Coumadin, if you are taking any of these medications, we recommend consulting with your physician or pharmacist before increasing your consumption of okra.
Using Okra
You can add okra to your salads, soups, and stews. You can eat it fresh, dried, pickled, fried, sautéed, roasted, or boiled.
Tips for cooking okra
- To avoid spoilage, wash it just before you are ready to use it.
- To reduce okra’s sliminess, soak it in vinegar for 30 minutes before cooking it.
- To maintain freshness, use it within 3–4 days of purchasing it.
Okra can be part of a diet rich in fruits and vegetables, which can help reduce your risk of developing a range of health conditions, including cancer.
For a healthy version of a Nigerian Okra Soup, visit, https://worldlytreat.com/nutritious-oil-free-okro-soup
By Mireille Bright, PhD, RDN, LD
