For the total flavonoids, mature leaves showed a distinct highest flavonoids content mean percentage of 0.8 mgQE/0.1 g while mature fruit recorded a negligible mean value of 0.007 mgQE/0.1 g (Nwachukwu et al., 2014).The two anthocyanins comprised 28.5% of the flavonoid content of the red flower but only a trace of the content of the white quercetin 4′-glucoside (Hedin et al., 1968). .


Okra or Okro ( , ), Abelmoschus esculentus, known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family.However, proposed parents include Abelmoschus ficulneus, A. tuberculatus and a reported "diploid" form of okra.The plant may have entered southwest Asia across the Red Sea or the Bab-el-Mandeb straight to the Arabian Peninsula, rather than north across the Sahara, or from India.One of the earliest 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[14] 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.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.The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber.Cutting and cooking okra in moisture will create a sticky juice that increases the thickness of soups and stews.Young okra leaves may be cooked in a similar way to the greens of beets or dandelions, or in salads.[citation needed] Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee.[26] The mucilage produced by the okra plant can be used for the removal of turbidity from wastewater by virtue of its flocculant properties.[27][28] Having composition similar to a thick polysaccharide film, okra mucilage is under development as a biodegradable food packaging, as of 2018.One study explored the effect of okra extract on gestational diabetes mellitus in rats and its probable molecular mechanism.[20] Another study found that okra increases fiber intake, promotes better glycemic control, and improves insulin sensitivity.[32] Foods such as okra that are high in fiber and antioxidants lower cholesterol levels, according to The American Heart Association.



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. .


Okra (also known as gumbo), is a tall-growing, warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus.The immature pods are used for soups, canning and stews or as a fried or boiled vegetable.The hibiscus like flowers and upright plant (3 to 6 feet or more in height) have ornamental value for backyard gardens.Annie Oakley (hybrid; 52 days to harvest; compact plant; extra tender pods).The seeds may be soaked, wrapped in moist paper toweling or in water overnight, to accelerate germination.The pods should be picked (usually cut) while they are tender and immature (2 to 3 inches long for most varieties).Cabbage loopers ("measuring worms") are smooth, light green caterpillars.The cabbage looper crawls by doubling up (to form a loop) and then moving the front of its body forward.Diamondback worms are small, pale, green caterpillars that are pointed on both ends.The larval or worm stages of these insects cause damage by eating holes in the leaves.The adult moths or butterflies lay their eggs on the leaves but otherwise do not damage the plants.They are even worse in fall plantings than in spring gardens because the population has had several months to increase.About the time of the first frost in the fall, moth and caterpillar numbers finally begin to decline drastically.My okra plants grew over 6 feet tall and the pods were difficult to pick.Choose one of the new dwarf or basal-branching varieties, such as Annie Oakley, that grow only 2-1/2 to 5 feet tall.The recent upsurge in the popularity of gumbo has also brought renewed attention to okra.Harvest daily as the pods go quickly from tender to tough with increased size.Refrigerate unwashed, dry okra pods in the vegetable crisper, loosely wrapped in perforated plastic bags.Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease.Nearly 10% of the recommended levels of vitamin B6 and folic acid are also present in a half cup of cooked okra.Okra exudes a unique mucilaginous juice which is responsible for its thickening power in the famous Louisiana Creole gumbo dish.Aside from gumbo, okra compliments tomatoes, onions and corn, shellfish and fish stock.Freezing is the best method for long term home storage of okra.Unblanched okra will quickly become tough and suffer huge nutrient, flavor and color loss during freezing.Since freezing does not improve the quality of any vegetable, it is important to start with fresh green pods.Meanwhile, wash, and trim of stems of okra pods, leaving caps whole.Drop pods into boiling water and immediately cover with a tight fitting lid.Prepare an ice water bath in a large 5 to 6 quart container or use the sink.Serve this Carolina favorite over a bowl of long-grain rice with a piece of hot cornbread.Vine ripen tomatoes and fresh bell peppers add to the richness of this dish.(may use frozen or canned whole kernel, drained) 2 cups small okra pods, left whole or 1/4-inch-thick rounds.In a 10 inch iron skillet or heavy pan, heat olive oil and add onions, bay leaves, thyme, basil, and red pepper flakes.Reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally.Combine water, tomato paste, olive oil, onion, garlic, salt and pepper in a sauce pan and mix well.Reduce heat to low, cover and simmer gently until vegetables are crisp-tender, 20 to 30 minutes. .

Is okra part of the hibiscus family?

Is okra part of the hibiscus family?It's a member of mallow family, related to hollyhocks, rose of Sharon and hibiscus.While it looks like a ridged pepper, okra belongs to the same family as hibiscus and cotton, and likely came to the U.S. from Africa more than three centuries ago. .

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. .

Okra for Diabetes: Benefits and Safety

We do know that according to one study , okra water improved the blood sugar levels of pregnant rats that had gestational diabetes.Roasted okra seeds, which have long been used in Turkey to treat diabetes, have also been studied and proven to have a positive effect on lowering blood sugar.Foods that are high in fiber content are an important part of dietary treatment options for diabetes.Increased dietary fiber intake has been shown to promote better glycemic control and improve insulin sensitivity.Foods with high fiber content and antioxidant qualities are recommended for those with diabetes because they lower cholesterol.The American Heart Association points out that people with diabetes are more likely to have unhealthy cholesterol levels.Anti-fatigue benefit One study indicates that recovery times and “fatigue levels” can be improved by use of the okra plant.However, you can easily buy powdered okra seeds from health food stores and online suppliers.If you own a dehydrator, drying out okra pods and seasoning them with sea salt makes a tasty snack to satisfy your craving for crunch. .

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