Nutritional value of okra
Okra is an annual herb, belonging to the mallow family. Alias: croton, coffee wasabi, okra, hairy eggplant and so on. Native to Africa, introduced into China by India in the early 20th century. Its edible part is the fruit pods, crispy and juicy, smooth and not greasy, unique flavor, favored by people. In recent years, in Japan, Taiwan, Hong Kong and Western countries has become a popular best-selling nutritional health vegetables, in many countries in Africa has become the first choice for athletes to eat vegetables, but also the elderly health food. Seeds can be extracted oil, okra oil is a high-grade vegetable oil, its nutrients and flavor far more than sesame oil and peanut oil.
How to eat okra
Okra can be cold, stir-fried, fried, stewed food, do salad, soup dishes, etc., in cold and fried food must be scalded in boiling water for three or five minutes before to remove astringency.
Its attributes are cold, scalded and dipped in soy sauce mixed with minced garlic and chili peppers, can slightly balance its cold, but the spleen and stomach cold, easy to diarrhea or soft stools of people, or should not eat too much.
Okra with curry and other seasonings together, the taste is very different, not accustomed to okra people, you may want to try.
Okra eating taboos
1, okra belongs to the taste of cold vegetables, gastrointestinal cold, poor function, often diarrhea can not eat;
2, avoid using copper, iron cooking or serving okra, otherwise okra is easy to discoloration, the taste and appearance are affected;
3, okra contains a lot of potassium, patients with renal disease should be scalded before eating, do not eat too much.
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