![]() It acts like probiotics and assists in the biosynthesis of many nutrients (vitamin B complex) in the intestines, increasing nutrients in the system. The soluble and insoluble fiber in okra helps enrich the intestinal “good” bacteria, microflora. By the way, okra is very low in calories and contains no cholesterol. This way it helps keep the arteries and vascular system clear of cholesterol plaque and the body free of toxins, thus protecting the heart and health in general. By eliminating them, it lowers blood serum of low-density lipoprotein (the “bad” LDL), preventing cardiovascular plaque buildup, which leads to heart disorders, fatal heart attacks, and strokes. It binds to bile acids, toxins, and excess cholesterol released by the liver and eliminates them through the intestines. Eugenol in okra controls the spikes of sugar in the blood along with the help of the multiple nutrients found in the plant. This type of fiber, pectin, was found in studies to regulate blood sugar and slow down the absorption of sugar in the digestive tract, thus curbing the release of insulin. One of them is the soluble fiber, which is known as the pectin, or mucilage, the viscous or gooey part of the cooked vegetable. Okra has two essential types of natural fiber that leave good effects on health in many ways. Together, we shall explore the multiple health benefits of the okra, whether cooked or raw. Some nutrients increase in value, fiber in particular, which is good for cholesterol others decrease when cooked especially vitamin C and enzymes. When eaten cooked, the okra changes in nutrients content a little than when taken raw. Choline in the okra enhances the memory and brain functions and prevents babies being born with learning disabilities. It has betaine, which is important on the cellular level and also allows cells to retain water, protecting them from dehydration. ![]() It is rich in a comprehensive mix of minerals like potassium, magnesium, calcium, phosphorus, zinc, iron, copper, manganese, selenium, and fluoride, which are necessary for strengthening bone structure and general health. ![]() Okra contains protein, B vitamins (B1, B2, B3, B5, B6, B9, and B12), and vitamins A, C, and K. Takano has done his analysis on okra and here is what nutrient content he discovered in half a cup of the sliced cooked vegetable:ĭr. If you can grow hollyhock or hibiscus plants, you can also grow okra. He recommends consuming it raw with vinegar and pepper, with mayonnaise, or added to stews and soups.ĭue to its easy growth, he suggests planting it in gardens or even terraces of buildings. He has okra planted in his backyard in order to eat it fresh and frequently. Junji Takano, the Japanese health researcher, who invented in 1968 the Pyro-Energen, the first electrostatic therapy device to eradicate viruses, cancer, and more, swears by the vegetable. It appears to be the secret of good radiant health in that population.ĭr. According to Takano, in the rural region of Kami in Kochi, where okra (okura in Japanese) is grown in abundance, everybody consumes the veggie. ![]() In the last article, I spoke about the different names of the okra and its origin, but if any country knows its value in this modern world of fast foods and chemicals, it would be Japan. Speaking about the nutrients and benefits of the veggie will need several pages. Last week, I promised to explore with you in detail the nutritional value of the okra, as Part 1 was only an introduction to the nutritious vegetable. ![]()
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