Okra origin
Okra is a common vegetable in the south, known as the king of vegetables, the nutritional value is very high. So where is the origin of okra? Let's take a look.
I. Origin of okra
Okra originated in India and is widely cultivated in tropical and subtropical regions. Hebei, Shandong, Jiangsu, Zhejiang, Hunan, Hubei, Yunnan and Guangdong provinces have introduced cultivation, and the planting area is relatively extensive in Hunan, Hubei and other provinces.
Second, the economic value of okra
Leaves, buds and flowers are rich in protein, vitamins and mineral salts. The seed contains more potassium, calcium, iron, zinc, manganese and other elements; it can extract oil and protein; it has a special flavor, can extract oil, and can be used as an additive or substitute for coffee; the seed contains about 15-20% oil, and the oil combined with a small amount of gossypol is slightly toxic and can be eaten or used in industry after high temperature treatment.
III. Nutritional value of okra
Okra is rich in nutrition, young fruit contains a lot of sticky juice, with a special flavor. Its juice is mixed with pectin, bovine lactan and Alasan and so on. Its pectin is soluble fiber, which is attached great importance in the new concept of modern health care. Where it is often eaten, it can strengthen the stomach and intestines and nourish yin and yang. It is determined that every 100 grams of tender fruit contains 2.5 grams of protein, 0.1 grams of fat, 2.7 grams of sugars and 660 international units of cellulose. Vitamin B1, 0.2 mg, vitamin B 20.06 mg, vitamin 44 mg, calcium 81 mg, phosphorus 63 mg, iron 0.8 mg, is an ideal high-grade green nutrition and health care vegetable in the new century.
The nutritional value of okra is very high, the taste is smooth, generally can be fried food, soup, pickling, pot storage and so on. In addition to the tender fruit is edible, its leaves, buds and flowers are also edible.
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