Okrai is rich in nutrients, meat tender, but which contains a certain amount of oxalic acid and tannin, hindering the absorption of other nutrients, and oxalic acid intake is too much, easy to increase the risk of stones, and blanching can be removed from the oxalic acid and tannin, but if you don't have to blanch, then directly fried, the two substances can be effective in reducing the can be edible.

Okra is a vegetable that can be eaten directly, which does not contain ingredients that can cause poisoning, do not blanch the okra, only the taste is worse, and does not produce toxins, can be eaten.