Okra

Okra is a flowering plant of West African origin.  Grown in tropical and warm temperate climates, it is in the same plant family as hibiscus and is known in many English-speaking countries as lady's fingers.  Okra is widely consumed in the American South, India and parts of Africa.  The immature pods are used for soups, canning and stews or as a fried, grilled or boiled vegetable. Pods should not be consumed when they are more than 4 inches long.  Pods this size become too tough and fibrous.

Okra is known for its “slimy” or mucilage and fibrous qualities. This quality of okra is one that makes it excellent for thickening soups and is also one of the qualities that makes it so healthy to eat!  These qualities are believed to help adjust blood sugar by regulating its absorption in the small intestine and the insoluble fiber helps to keep the intestinal tract healthy decreasing the risk of some forms of cancer, especially colorectal cancer. 

Okra is an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium, Phosphorus, Potassium and Manganese as well as a good source of Protein, Riboflavin, Niacin, Iron, Zinc and Copper.

Read More about Okra’s nutritional content here: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2497/2#ixzz1Z3o76cjt

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