Flavonol glycosides and anthocyanins have been isolated from the flower petals of okra.The phenolic content as expressed as mg chlorogenic acid per equivalent per g of wet weight of okra seeds was 2.85 compared to the skin of 0.20. .


Okra or Okro ( , ), Abelmoschus esculentus, known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family.[8] Despite the fact that in most of the United States the word gumbo often refers to the dish, gumbo, many places in the Deep South may have used it to refer to the pods and plant as well as many other variants of the word found across the African diaspora in the Americas.However, proposed parents include Abelmoschus ficulneus, A. tuberculatus and a reported "diploid" form of okra.[10] Truly wild (as opposed to naturalised) populations are not known with certainty, and the West African variety has been described as a cultigen.The plant may have entered southwest Asia across the Red Sea or the Bab-el-Mandeb strait to the Arabian Peninsula, rather than north across the Sahara, or from India.One of the earliest European accounts is by a Spanish Moor who visited Egypt in 1216 and described the plant under cultivation by the locals who ate the tender, young pods with meal.The plant was introduced to the Americas by ships plying the Atlantic slave trade[15] by 1658, when its presence was recorded in Brazil.The species is a perennial, often cultivated as an annual in temperate climates, often growing to around 2 metres (6.6 ft) tall.The fruit is a capsule up to 18 centimetres (7.1 in) long with pentagonal cross-section, containing numerous seeds.Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds.It is among the most heat- and drought-tolerant vegetable species in the world and will tolerate soils with heavy clay and intermittent moisture, but frost can damage the pods.It prefers a soil temperature of at least 20 °C (68 °F) for germination, which occurs between six days (soaked seeds) and three weeks.As a tropical plant, it also requires a lot of sunlight, and it should also be cultivated in soil that has a pH between 5.8 and 7, ideally on the acidic side.The seed pods rapidly become fibrous and woody and, to be edible as a vegetable, must be harvested when immature, usually within a week after pollination.Other diseases include powdery mildew in dry tropical regions, leaf spots, yellow mosaic and root-knot nematodes.Resistance to yellow mosaic virus in A. esculentus was transferred through a cross with Abelmoschus manihot and resulted in a new variety called Parbhani kranti.Young okra leaves may be cooked in a similar way to the greens of beets or dandelions, or in salads.[31] The mucilage produced by the okra plant can be used for the removal of turbidity from wastewater by virtue of its flocculant properties.[32][33] Having composition similar to a thick polysaccharide film, okra mucilage is under development as a biodegradable food packaging, as of 2018. .


As a vegetable, okra may be prepared like asparagus, sauteed, or pickled, and it is also an ingredient in various stews and in the gumbos of the southern United States; the large amount of mucilage (gelatinous substance) it contains makes it useful as a thickener for broths and soups.The fruit, or pod, hairy at the base, is a tapering 10-angled capsule 10–25 cm (4–10 inches) in length (except in the dwarf varieties) that contains numerous oval dark-coloured seeds. .

Eat This Now: Okra

The food: Okra is appealing for its tender fruit and leaves, but perhaps its most unusual feature is the gummy, gelatinous substance released from its pods when cooked.That sticky agent makes it a popular ingredient in gumbos and soups where it acts as a thickener, but if it’s not to your liking, some cooks recommend quick-frying sliced okra in a saute pan with some cornmeal.The trend: Packed with fibers that can help to lower cholesterol, okra also contains nearly 10% of daily recommended levels of vitamin B6 and folic acid.According to Shelke, who studies food trends, okra chips are gaining popularity in the appetizer menus of Indian and vegetarian restaurants.And at the New York City Greenmarket, Eugena Yoo of Lani’s Farm in Bordentown, New Jersey says immigrant communities gravitate toward the in-season vegetable, since they tend to recognize it and are aware of its health benefits.Okra seeds and pulp are high in the antioxidants catechin, epicatechin, procyanidin B1 and B2, quercetin and rutin that can fight the damage caused to cells by stress and other environmental factors. .

Know your Vegetables

Okra (Abelmoschus esculentus Moench), also known as ladies fingers or gumbo) is a flowering plant in the mallow family.Okra is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds.It is among the most heat and drought tolerant vegetable species in the world, but severe frost can damage the pods. .


from the July 2, 2017 Newsletter issued from Rancho Regensis north of Valladolid, Yucatán, MÉXICO.One of the prime field marks for flowers of the Hibiscus Family is that its stamens join one another at the bases of their filaments, often forming a cylindrical "staminal column" surrounding the pistil's stigma-tipped style.The pollen grains will germinate and send down microscopically thin tubes conducting the male sex germ all the way down the style within the staminal column, to ovules inside the ovary at the flower's bottom.from the April 14, 2008 Newsletter written in the community of 28 de Junio, in the Central Valley, 8 kms east of Pujiltic, Chiapas, MÉXICO.Last Friday I was hiking through the Tzotzil-speaking higher outskirts of Venustiano Carranza with Andrés' brother Don Sebastián when I espied the weather-bleached, past-prime, very familiar plant seen below:.I've seldom seen okra, or gumbo, ABELMOSCHUS ESCULENTUS, growing down here, but here it was, the plants a gangly ten feet tall and the fruit pods in the process of splitting to release BB-sized seeds.Don Sebastián showed every indication that he didn't believe my assertion that immature okra pods collected when they're about 1.5 inches long and snipped into a stew improve its flavor and even that properly fried and eaten with fresh-from-the-garden tomatoes they can be absolutely delicious.issued June 26, 2021 from the Dry Frio River Valley in northern Uvalde County, southwestern Texas, on the southern border of the Edwards Plateau, USA.from the September 19, 2017 Newsletter issued from Rancho Regensis north of Valladolid, Yucatán, MÉXICO.The growths are caused by nematodes, which are microscopic roundworms living in the soil and attacking plant roots.We've already seen that the rancho's soil is so rich in nematodes that they killed my entire pepper crop, which consisted of five different chili varieties, as well as my cucumbers and Zucchini. .

Okra: Nutrition, benefits, and recipe tips

Also, people can use many parts of the plant, including the fresh leaves, buds, flowers, pods, stems, and seeds.Gumbo is popular in the southern United States, parts of Africa and the Middle East, the Caribbean, and South America.Individual needs for nutrients vary according to age, sex, activity level, and caloric intake.According to the U.S. Department of Agriculture (USDA) National Nutrient Database, one cup of raw okra, weighing 100 grams (g) contains :.A diet rich in fruits and vegetables can reduce a person’s chances of developing a range of health conditions, including obesity, diabetes, and cardiovascular disease.In a 2014 study, researchers used lectin from okra in a lab test to treat human breast cancer cells.Low folate levels can lead to pregnancy loss and problems for the child, including conditions such as spina bifida.The 2015–2020 Dietary Guidelines for Americans recommend an intake of 400 mcg of folate each day for adults.After approximately 1 month, the rats that consumed the powder had lower blood sugar and fat levels than those that did not.According to the American Heart Association (AHA), eating foods that are high in fiber can reduce harmful cholesterol levels in the blood.High fiber foods lower the risk of heart disease, stroke, obesity, and diabetes.People can incorporate fiber into their diet by choosing fibrous foods, such as vegetables, fruits, legumes, and whole grains.Consuming foods that are good sources of vitamin K may help strengthen bones and prevent fractures.In Asian medicine, people add okra extract to foods to protect against irritation and inflammatory gastric diseases.In regions where food is scarce, the seeds can offer a source of high quality protein.In medicine, the viscous extract of okra could be useful as a tablet binder, a suspending agent, a serum albumin extender, a plasma replacement, or a blood volume expander.


O o E K O O

Leave a reply

your email address will not be published. required fields are marked *

Name *
Email *