The worldwide used vegetable okra (bamia) is characterized by its green color, elongated and tapering ridged pods infused with double row of seeds and its slimy texture when cut open.
This integral member of the cotton family is indigenous to regions around the Nile in North Africa and the Middle East for it was discovered as far as 3500 years ago in Ethiopia.
Later on, Okra transcended to North America and then to Europe, Asia and South and Central America. Besides being low in calories, it is rich in vitamins of the category A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber.
In addition to this, eating okra is much recommended for pregnant woman besides other vegetables since it is rich in folic acid which is essential in the neural tube formation of the fetus during 4-12 weeks of the gestation period in the mother's womb.
Here are some of Okra’s health benefits
•The mucilage and fiber in okra help adjust blood sugar by regulating its absorption in the small intestine.
•The fiber of okra has many superior qualities in maintaining the health of the gastro-intestinal tract.
•Okra helps reabsorb water and traps excess cholesterol, metabolic toxins and surplus bile in its mucilage and slips it out through the stool. Due to greater percentage of water in the bulk it thereby prevents constipation, gas and bloating in the abdomen.
•It is also an ideal vegetable for weight loss and is a storehouse of health benefits provided it is cooked over low flame to retain its properties.
•Okra facilitates the propagation of good bacteria referred to as probiotics. These are similar to the ones proliferate by the yoghurt in the small intestine and helps biosynthesis of Vitamin B complex.
•It is also good for adding bounce to your hair. Boil horizontally sliced okra till the brew become maximally slimy. Cool it and add a few drops of lemon and use this as the last rinse and see your hair spring back to youthfulness and jump.
•Protein and oil contained in the seeds of okra serve as the source of first-rate vegetable protein. It is enriched with amino acids and other sulfur amino acids.