Ode to Okra

Some people don’t like okra because of how sticky it is, but we love it. We have several plants at home and everyday, we get about 5-10 okra pods. It’s good to eat with pinakbet, utan bisaya, and even just plain boiled and dipped in soy sauce with a bit of kalamansi. I tried to Google about the health benefits of okra and here is what I found from http://www.pyroenergen.com

Okra has a long history, with its beginnings in Egypt where it is cultivated before the time of Cleopatra. The okra plant spread to many parts of the world during the Atlantic slave trade. During World War II, the shortage of coffee beans made them use okra seeds as a substitute for coffee. This incident made the word “okra fever”. Since then, okra’s popularity never disappeared from local markets to convenience stores throughout the world and throughout the year.

Nutritional Information

Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin.

For 1/2 cup sliced, cooked okra For 1 cup raw okra
Calories – 25
Dietary Fiber – 2 grams
Protein – 1.52 grams
Carbohydrates – 5.76 grams
Vitamin A – 460 IU
Vitamin C – 13.04 mg
Folic acid – 36.5 micrograms
Calcium – 50.4 mg
Iron – 0.4 mg
Potassium – 256.6 mg
Magnesium – 46 mg Calories – 33
Fiber – 3.2g
Total Fat – 0.1g
Protein – 2.0g
Carbohydrate – 7.6g
Vitamin A – 660 IU
Vitamin C – 21mg
Folate – 87.8mcg
Magnesium – 57mg

Health Benefits of Okra

1. The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
2. Okra’s mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
3. Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra’s mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most individuals unlike over-the-counter drugs.
4. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
5. Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
6. Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.
7. Okra treats lung inflammation, sore throat, and irritable bowel syndrome.
8. Okra has been used successfully in experimental blood plasma replacements.
9. Okra is good for summer heat treatment.
10. Okra is good for constipation.
11. Okra is good in normalizing the blood sugar and cholesterol level.
12. Okra is good for asthma. Okra’s vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.
13. Okra is good for atherosclerosis.
14. Okra is believed to protect some forms of cancer expansion, especially colorectal cancer.
15. Eating okra helps to support the structure of capillaries.
16. Some information shows that eating okra lowers the risk of cataracts.
17. Okra is good for preventing diabetes.
18. Okra protects you from pimples and maintains smooth and beautiful skin.

As an ode to okra, here is a recipe for adobong okra. The best seasoning for okra by the way, is Rufina patis or any brand of patis that you prefer. Also, if you pick your okra from your garden, you’ll know that it’s ripe if you can break off the tip of the pod, otherwise if you can’t break it off, it’s over ripe. If it’s over ripe, just let it dry from the plant until it falls off. The dried seeds from it can be planted already.

Ingredients:

20 pods young okra
1/2 cup left over adobong baboy (optional)
1 tsp garlic
1 tsp onion
3 tbsps soy sauce
3 tbsps patis
a dash of ground pepper
2 tbsps kalamansi juice
oil
water

1. Slice your okra into small pieces. Set aside.
2. Saute your onions and garlic in a pan.
3. Add your left over adobo. (optional)
4. Add water, patis, soy sauce, kalamansi juice, and pepper to taste.
5. Simmer until the okra is tender.
6. Serve with hot rice. Enjoy!

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