Useful properties of okra
Okra - an exotic annual herb, which refers to vegetable crops. Ladies fingers or Gombo, how else it is called, is now widely cultivated in Europe. Useful properties okra due to its rich chemical composition.
Fresh fruits of okra - a pyramid-shaped pods that resemble green pepper covered with fine hairs. They contain many nutrients. Among them, - vitamins B6, A and K, and large amounts of ascorbic acid. Also the fruits include compounds thiamin, calcium, iron, potassium and folic acid. Most okra valued for the high content of protein and fiber connections.
Okra is widely used in Ayurveda as a tonic, rejuvenating and exciting food. Especially obvious benefits of okra for pregnant and lactating women, thanks to its constituent of folic acid.
Okra - a valuable low-calorie product. 100 g pods contain 40 calories and because it can be incorporated into compositions of various diets. By activating the synthesis of vitamin B, okra helps to get rid of depression and chronic fatigue. It is useful to have during the catarrhal diseases as it possesses antiseptic properties.
Use okra manifested in disorders of the digestive system. Natural fiber and mucilage promotes leaching of metabolic toxins, excess cholesterol compounds and excess bile. These properties contribute to the development of okra normal intestinal flora, beneficial bacteria breeding, especially helps in goiter, bloating and constipation. Use okra makes it an important product for diabetes because it lowers the blood sugar level.
Also contained in the pods of okra pectic substances that promote the adsorption of heavy metal salts. Okra useful as prevention of colorectal cancer of the intestine, diabetes and cataract, as evidenced by many studies. Also, studies have noted the beneficial effects of this plant on the mobility of the joints and blood vessels.
Seeds okra also bring benefits, they have a tonic effect. The roasted seeds are often used to prepare the beverage resembling the taste of coffee. In addition, they contain large amounts of oil, similar in nutritional value with an olive.
Okra is widely used in cooking. For the preparation of suitable bright green pods are 8-10 cm dry without inclusions. Fresh pods are better to cook at once, because they are perishable. Okra can be used raw, steamed, boiled or fried. Since the pods have a pronounced taste, they are easy to fit in salads, soups and vegetable stew with other vegetables - onions, tomatoes, onions, and bell peppers and garlic. Besides pods can be added to salads and leaves of the plant. Fried okra pods are perfectly suited to dishes of meat, fish or rice.
When cooking okra is not recommended for use in the iron and copper utensils, not to change its color. Stewed okra quickly, within a few minutes, and it is best combined with butter and lemon juice and spice -
pepper, ginger, thyme, curry, and oregano. Most okra add zucchini instead of "Ratatouille."
Properties okra favor and bring in cosmetology. Thus, it can be prepared from a medical balm for damaged hair. To do this in the form of chopped straw is boiled to pods of okra mucous consistency. After the mixture has cooled, it is recommended to add a little lemon juice, and then make a mask for the hair. The flesh of the okra can be added to a face mask. It helps to align the skin and promotes its cleansing acne.
Contraindications to the use okra
Okra - a valuable dietary product, almost no contraindications.
Do not use it for food only at individual intolerance and the tendency to allergic reactions.