Nutritional value of okra

Okra tender fruit (pod) tender flesh, lubrication, unique flavor, high nutritional value, comparable to ginseng but more suitable for daily food than ginseng. It can be fried, cooked, salad, can-making, soup-making and quick-freezing processing. The young fruit also contains a sticky substance that can aid digestion, treat gastritis and gastric ulcers, protect the liver and enhance human endurance. Tender leaves are also edible. Flowers, seeds and roots have therapeutic effects on malignant sores and carbuncle, and have certain anticancer effects. Seeds contain more minerals such as potassium, calcium, iron, zinc and manganese, which can extract oil, protein or as a substitute for coffee.

Nutritional value of okra

Nutrient content scale of tender pods of okra per 100 grams:

Nutrient content: water 86.2 g energy 37 kcal protein 2 g fat 0.1 g carbohydrate 11 g dietary fiber 3.9 g cholesterol 0 mg ash 0.7 mg vitamin A52 mg carotene 310 mg retinol 0 mg thiamine 0.05 mg riboflavin 0.09 mg niacin 1 mg vitamin C4 mg vitamin E (T 1.03 mg calcium 45 mg phosphorus 65 mg potassium 95 mg sodium 3.9 mg magnesium 29 mg iron 0.1 mg zinc 0.23 mg selenium 0.51 μ g

Edible value of okra

Okra can be eaten in a variety of ways, not only cold, but also hot-fried, deep-fried, but also soup. The main ways of utilization are as follows:

1. Gently cut off the pedicel of the cold sauce and place it in boiling water for 2-3 minutes. Remove, rinse quickly with cold water, cut into thin shreds and mix with various seasonings.

2. Stir-fry and remove the pedicel and put it in boiling water for about 30 seconds. Remove and control the water. Cut into slices 1 cm thick and set aside. Take thin pork slices, stir-fry in a frying pan, then add okra slices, stir-fry quickly, add seasoning and serve.

3. Deep-fry the right amount of flour, add 1 egg, adjust the water to paste, and season properly. After removing the pedicel, the okra is wrapped in batter, deep-fried in oil until creamy yellow, and dipped in seasoning.

4. Tang Fei Hua Tang (divided into fresh flower soup and dried flower soup) and tender pod soup and root soup can be used to make ready-to-eat soup with fresh meat and eggs, and their dried flowers and roots can make old fire soup respectively.