When cooked, it releases a viscous substance, the soluble fiber, which comes with many health benefits for the heart and intestinal tract. The finger-like green vegetable contains tens of seeds. The okra stalk can reach the height of 6 feet. Connoisseurs appreciate it more when it is very tiny, young, and tender. Okra is best harvested ripe, green, and tender. It belongs to the nightshade family vegetables of tomatoes, eggplants, and peppers. Okra, a pod vegetable, is an annual plant that requires warm temperatures of 38 degrees to cultivate, thus it does not thrive in cold climates. Two of the most known beautiful women in the world, Cleopatra of Egypt and Yang Guifei of China were known to have an affinity for this vegetable. ![]() Recorded history showed its cultivation in Pharaonic Egypt long before Cleopatra. It spread to the Middle East, Eastern Mediterranean basin, India, China, Japan, and much later to the Americas and Caribbean. History traces the origin of okra to ancient Abyssinia, now known as Ethiopia and Eritrea in Africa. But, the scientific name for okra is Abelmoshus esculentus it belongs to the hibiscus and hollyhock family. It is sometimes called ladies fingers for its slim and longish finger-like shape. It is also known internationally as okra. In Portugal and Angola, it is quiabo in Japan, okura in Cuba, quimbombo and in Taiwan, qinkui. Okra appears to have come to the Americas (Jamaica and Haiti) from Africa, it is known as gumbo it is made in stews and soups. In India and Pakistan, it is called bhindi, cooked in very much the same way, but with different spices and herbs. It is cooked in delicious ways in tomato sauce and different herbs and spices with meat as a stew or served cold without meat as a vegetarian dish, the Turkish style. For us the Arabs, it is known as bamia it is very popular and grown locally in most Middle Eastern countries and Turkey all year round. Okra is a green vegetable that has many names, depending where it is consumed and grown. I found information that surprised me and made me decide to share it with you.ĭifferent cultures enjoy okra in different ways and recipes, relish its flavor, and don’t mind its slippery texture others shun it for its gooey or viscous texture. Today, I shall shed light on this humble, yet nutritive vegetable. That is the reason why I decided to probe into this veggie and discover its nutritional value and benefits. We serve it as often, as once a week, like mulukhia (leafy green veggie), spinach, or eggplant, yet we never ask about its benefits or its origin. It is one of those common vegetables, which are always available in the market. It can be frozen whole, after being blanched for 2 minutes.How many of us stopped and thought about what the strange looking vegetable, okra, offers of nutrients and benefits to our health? It is one of those popular vegetables that are prepared as a side or a main dish in Middle Eastern cuisine. Sold at an early stage, it withers quickly and keeps for 2 to 3 days in the vegetable crisper (protected by absorbent paper). Its transversal section is in the shape of a perfect pentagon, in the center of which are its seeds. ![]() ![]() Okra is of African origin, eaten as a vegetable or as a condiment. The fruit also varies depending on the variety, measuring between 4 and 15 centimetres long. There are, however, dwarf varieties that do not grow higher than 0.9 metre. Okra is a plant that can grow to a height of 2.5 metres. Low in calories (31 kilocalories per 100 grammes), this fruit is an excellent source of potassium, calcium and phosphorous, folic acid, magnesium and vitamins A, B6 and C. Okra can be found year-round, for some okra varieties are grown during the rainy season and other okra varieties are grown during the dry season.
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