Out of interest in emerging ingredients, so I went online to check, which found that okra originated in Africa, but in the late Qing Dynasty has been introduced to our country, and planted in Hunan, Jiangxi and other places. But appeared in our northern table is after 2008, due to the Olympic Games only popular. Okra can eliminate fatigue, restore physical strength, is the first choice of athletes, and later also widely rumored to be "plant Viagra", an aphrodisiac component. But so far there is no professional authority to support, and on the Internet can not find okra in the end there is no such special ingredients, the so-called elimination of fatigue, recovery of energy, aphrodisiac effect are heard.

Throughout the development of okra fire up, I think a large part of the okra is to rely on the rise of hype, dissecting the appearance to see the essence, it is actually a green vegetable.

The real nutritional value of okra:

Since okra is a vegetable, it contains the unique nutritional characteristics of vegetables:

Okra contains more vitamins A and carotene, on the protection of our eyes, to prevent vision loss have a supporting role.

Vitamin C content is also very high, there is to improve the body's immunity, beauty, make the skin delicate role.

Okra young pods contain a pectin, lactulose and gum arabic composed of viscous smooth juice, often eaten on the stomach, intestines are also beneficial.

These are the nutrients and values that okra can corroborate.

The best way to eat okra:

Since okra is on the market in large quantities, its practice is also a lot, frying and cooking and frying, all applicable, and all very delicious. Since you can fry cooking and frying, so it is inevitable to blanch or too much heating, so the operation inevitably make the nutritional value of a large number of losses. I think the nutrients and use value of okra so much, in cooking to be should minimize its heating time, to avoid excessive loss of nutrients, so I think the best way to eat okra is to do soup.

Okra soup is relatively simple, can be cleaned and cut directly into small slices, drawing on the practice of tomato and egg soup: boiling soup, thickening, dumping the egg, you can completely retain the nutrition in the soup, soup, fresh flavor and nutrient-rich, is really a good practice. Below to my share time, the practice of this delicious okra soup to share, I hope the subject reference.

~ okra egg soup ~

Raw materials and seasonings:

okra, tomatoes, seaweed, pepper, potato starch, parsley, sesame oil, hairy fungus, scallions, salt, chicken essence.

Start cooking:

The first step: raw materials processing. Okra 100 grams into lightly salted water to soak for about 10 minutes, hands gently rubbed off the surface fluff, and then fished out and drained. Okra on the cutting board, cut off the fruit handle, the remaining part of the top knife cut thin slices.

A tomato, the top cut a small cross, and then pour hot water, hot about three minutes, peel the skin, pulp cut into small dices spare.

20 grams of seaweed soaked in hot water for five minutes. 1 egg knocked into a bowl and whisked well. Onion chopped 10 grams. The water fungus cut 30 grams of shredded. The first thing you need to do is to put 30 grams of potato starch in a bowl and add water to the bowl. The first step is to cut the parsley into 5 grams.

Step 2: formal production. Net pan heat, first pour peanut oil 15 grams, then put the onion, stir fry the flavor of small fire. Then pour into the tomato diced slowly stir fry until sticky, directly pour into the water 1500 grams, open high heat and wait for the pot to open. At this time you can put in the seaweed, shredded fungus, and then under the appropriate amount of salt, chicken essence 10 grams, pepper 15 grams of seasoning.

Soup pot after the first pour into the okra cut into small slices, and so on the pot again, will be the bowl of potato starch and water mixing, evenly dripping into the soup thickening, such as thickening, thrown into the egg, then you can use a hand spoon gently whisk the soup surface, so that the egg flower floats, and then open the pot again to be dished out, the soup surface sprinkled into the end of the parsley, drizzle a few drops of sesame oil can be eaten.

~ okra egg soup production tips ~

1. okra choice has a wonderful trick: we in the consumption of the best choice of tender some.

①. Choose okra with a bright green color on the outside, dark green is older.

②. Choose okra that is less than 10 centimeters in length, which is also very tender.

③. Use your fingernail to pinch the outer skin of the okra, can easily pinch out the trace is also tender.

2. When cleaning okra, you can add a little salt to the water to remove pesticide residues on the surface.

3. Pepper must be slackened with water before going into the pot, and if you put it in directly, it will form small lumps and affect the food. You can put salt, pepper, chicken essence together in a hand spoon, stir with a little water, and then into the pot.

4. Okra in the pot when the soup must be open, so that the color of the okra made more green.

5. Okra cut has been very small and thin, so into the pot, you do not need a long time to cook, slightly boil can be.

6. The consistency of the gravy can be adjusted according to their own preferences, thickening when there are three points to note:

①. Thickening of the time must also be open pot, so that the powder dripping into the next will be paste, hooked out of the gravy is bright, not open pot thickening, soup color black.

②. Before thickening the water and flour to be transferred to the next.

③. Although the thickening to open the pot and then under, but the fire should not be too big, if the fire is too big soup roll, and flour gravy is too thick, but also easy to form starch lumps, the correct practice is: soup slightly after the pot to change into a small fire, thickening the thickening and then open the fire.

7. thickening the best use of cornstarch, is potato starch, with potato starch thickening, not only viscous, brightness is also high. If you don't have any cornstarch, you can use cornstarch instead, but the amount of cornstarch should be a little more than potato starch.

8. If you like to drink lumpy soup, you can also replace the raw flour with homemade lumps, the specific operation is as follows (one portion of the amount): add an egg whisked in the basin, then put a large handful of flour, use chopsticks to quickly disperse the achievements of the uniform lumps (in order to flour will be wrapped up in the egg mixture and the basin does not have powder left for the best).

9. There are four points to note when dumping the egg mixture:

①. Eggs should be beaten in advance, but do not hit the slack, the egg whites and yolks can be stirred, not always stirring.

②. Dump the egg liquid must wait for the thickening of the soup boiling up and then dumped into the soup, if the soup does not boil, the egg liquid is easy to sink sticky bottom of the pot, resulting in paste pot.

③. The so-called dumping egg liquid, that is, the egg liquid splashed on the surface of the soup (not pouring in), this practice can make the egg flower and large and thin.

④. After dumping into the egg liquid, you need to gently flick the surface of the soup, do not stir haphazardly, and wait for the egg slices to slowly float up.

10. do soup when the sesame oil and parsley must wait until after the feast out before putting, more than eighty degrees of temperature, sesame oil and parsley flavor components are easy to evaporate.

Write in the last

okra as a more popular green vegetables, its own nutritional value is still a lot, so in the consumption should choose to maximize the retention of nutrients in the cooking method. I think okra soup is good, not only to retain the nutrients are not lost but also very tasty, interested partners quickly to try to do it.

My hometown is the main production area of okra, the surrounding villages are all planted okra, to the harvest season, every day there are vehicles in the purchase of the export, it is said that most of the okra on the market in Beijing Xinfadi is transported to our hometown.

Home production of this kind of food, eat natural and more, I feel that there are two main ways to eat okra, one is okra fried meat, one is cold.

The juice of okra is quite viscous, eating very smooth, the taste itself is very good, if then cooking with shredded meat, really delicious.

Okra is good when fried, and tastes even better if it's cold and ready to eat. Cut the okra into strips, and then in the boiling hot water, don't scald the old, fish out and then put into the cool water, so it looks more crispy. Then put the fungus, shrimp, Atsumi, sesame oil, appropriate amount of iodized salt, evenly stirred, the taste of eating great great!

Dong Qingdao contribution.

How high is the nutritional value of okra?

At the 2008 Beijing Olympics, okra was listed as a mandatory vegetable in the diet of our national athletes. Just take a look at the national athletes' dining choices to see how high the nutritional value of okra is!

In China, okra was first widely recognized in Taiwan, and was introduced to China in the early 1990s, where it began to be recognized. Okra tender pods fruit full of mucus material, rich in protein, free amino acids, unsaturated fatty acids, vitamins, flavonoids, polysaccharides, pectin and other nutrients, the nutritional value of the vegetable in the richer. In Japan and the United States, okra is called "green ginseng" and "plant gold", not only that, okra is also used as a lot of European (such as the United States, Britain, France) national athletes training, competition during the necessary vegetables, it can be seen, regular consumption of okra, has the potential beneficial effects on the body. Potential beneficial effects on the body, not only to enhance physical fitness and improve immunity, but also to meet the human body on protein, vitamins, minerals and other nutritional needs.

1, help digestion, protect the stomach health

okra young pod fruit contains a lot of mucus material, mainly pectin and mucous glycoprotein. Viscous glycoprotein can form a protective barrier of the gastrointestinal tract, can help the digestion of food, long-term consumption of gastric ulcers have a certain improvement; pectin is a soluble dietary fiber, can help the body of the toxin excretion, to reduce the toxins in the body of the excessive accumulation of regular consumption of digestive.

2, enhance physical fitness, improve body resistance and immunity

okra young pods fruit rich in zinc, zinc is the body of a variety of enzyme active substances, such as the lack of zinc easily caused by a decline in the body's immune function, which is one of the reasons for repeated respiratory infections in children; okra young pods fruit is also rich in a variety of amino acids that the human body needs, especially histidine and arginine is able to meet the needs of older people and babies and young children with normal physiological functions; flavonoids, a kind of soluble dietary fiber can help the body toxin excretion, reduce the excessive accumulation of toxins in the body to help digestion. The need for normal physiological functions; flavonoids are a natural active ingredients, with antioxidant effects, improve immunity effects.

3, reduce blood lipids, protect the liver

Studies have shown that the extracted substances in okra have the ability to bind bile acids, reduce the bile acids are reabsorbed back into the bloodstream, and promote the decomposition of cholesterol in the body into bile acids, thereby reducing the level of blood lipids, and protect the liver.

4, protect vision

Okra young pods fruit rich in vitamins (vitamin C, vitamin A, vitamin B1 and B2), protect the retina, improve vision, prevent cataracts.

How to consume the best?

1, choose fresh okra

okra high water content, thin skin, more sensitive to temperature, in May - September each year for the harvest season, now in season vegetables, the day to buy okra should be eaten on the day of the freshest, if the preservation period is too long, the water and nutrients will be a large number of loss, or even mildew, more than 4-5 days after the loss of food value.

2, cooked

Spend 3 minutes - 5 minutes okra can blanch cooked, okra if not fully cooked, taste more astringent taste, hard texture, need to fully cook the embodiment of the okra tender fruit meat tender, lubricated taste delicious texture, but can not be cooked too long, easy to get old, optional okra tofu stew, garlic okra, okra stewed eggs and other ways.

Before mentioning okra should be some people do not know what it is, in fact, it is also a vegetable, okra is rich in nutrients, long like pepper, generally okra are how to eat it? What are the benefits of eating okra on the body? Everyone together to understand it.

okra has the name of the vegetable king, its tender pod meat tender, containing pectin and polysaccharide composed of viscous substances, so that okra has a special flavor, smooth taste. Generally, it can be fried, made soup, pickled, canned and so on. In addition to the young fruit edible, its leaves, buds, flowers are also edible Oh!

Although okra has a high nutritional value, but few people will like to eat like other nutritious ingredients. First of all, okra eat up the taste how to say it, a little strange, slowly chewing there will be a faint green taste, the main thing is that okra is very sticky, so few people can accept the taste of okra. In fact, it is not okra is not good, but your cooking method is not right, the following follow Eiko to see, okra best practice!

--- garlic fried okra --

Required ingredients

okra moderate amount, garlic 3 cloves, cooking salt The first step:

Cooking Steps

Step 1: Choose fresh okra, too long and too thick most of them will be older, we gently break the tip of the okra with your fingers, usually the soft is more tender, the first step:

The first step: Choose fresh okra, too long and too thick most will be older, we use your fingers gently broken okra pointed tip part, generally soft is more tender. Be careful not to use too much force, don't break it. Add 2 tablespoons of salt and scrub gently, then soak for 5 minutes and fish out.

Step 2: Put a pot of water in the pot, add 1 tablespoon of salt when the water boils, and then blanch the okra until it's broken, add a few drops of cooking oil. At this time many people will cut the okra, in fact, I used to cut it, but this is the wrong way to do it, it will lead to a lot of nutrient loss of okra.

Step 3: Blanch the okra quickly into the cool water to soak, you can ensure that the okra crunchy taste, you can use cool white water or pure water.

Step 4: Then cut the okra off the tip do not, cut into smaller segments, in fact, not cut is also possible, but cut will be easier to taste some.

Step 5: Put a moderate amount of cooking oil in the pot and heat it over low heat, the amount of cooking oil should be increased or decreased according to the amount of okra.

Step 6: Add the chopped garlic, stir-fry over low heat, and stir-fry the garlic until it turns golden brown. The fire must not be too big, actually the garlic is very easy to paste off.

Step 7: Then put the sugar, soy sauce and oil, add the water starch, boil after the fire juice to the soup thick, can not grasp the proportion of sugar can be put a little bit, and then taste the flavor of the amount of sugar a little bit is good, not too much.

Step 8: cut okra into a clean plate. Then pour the soup on top.

Tips

1: okra is rich in nutrients, the simpler the better for it to eat, so as to ensure that the nutrition is not lost.

2: fried okra before, not only to blanch, and blanch the whole blanching, so you can effectively reduce the viscosity of the texture, but can not cut section blanching, or okra in the nutrients will be lost, so that out of the taste of the okra does not sticky, nutritious, healthy, fresh and tasty!

3: okra is good, do not overdo it. Especially when feeding the baby to pay attention, because okra is cold in nature, rich in pectin, has a certain laxative effect, if the baby consumes too much, may lead to diarrhea, the baby, then it is recommended to eat 1-2 okra per day.

4: okra is not their own species, it is recommended to do before soaking in water for more than five minutes, because the street is generally sold pesticides.

Conclusion

A plate of super nutritious and delicious garlic okra is done, eat crispy and juicy, smooth and not greasy, but also with its unique flavor, really the more you eat the more you love.

How high is the nutritional value of okra?

Okra is a vegetable native to tropical and subtropical regions, and was introduced to China only in the early 20th century. Okra is indeed a very good nutritional vegetables, but it is not some of the articles said "since ancient times is the king of all vegetables", after all, the domestic planting of okra a **** only two or three decades or so, so the ancient books on the record of the "sunflower" is not okra, but refers to the Some of the ancient known as "sunflower vegetable" of the fall wild vegetables.

Compared to other vegetables, okra contains more soluble dietary fiber (about 4%), which helps to lose weight. Because our body lacks the enzymes to break down and absorb these dietary fibers, when we eat okra, there is no way to digest and absorb this part of the substance when we eat it, but they can promote intestinal peristalsis.

In terms of micro-nutrients, every 100 grams of okra contains 45 mg of calcium, 29 mg of magnesium, 65 mg of phosphorus, 95 mg of potassium, and a small portion of iron, manganese, zinc, the proportion of mineral content is considered to be a good, in the many vegetables can be said to be among the best. On the level of vitamins, okra can only be considered moderate, containing small amounts of vitamin A, vitamin C and vitamin E, and a little bit of niacin and other substances.

So okra's nutrition is still very good, and deserves to be included in the list of vegetables we eat in our daily lives.

It's easy to mistake the mucus for some kind of "gum", after all, it's sticky, but in fact, the mucus is some polysaccharide compounds, in short, we often say "soluble dietary fiber". "

These mucus is some polysaccharide compounds.

These mucus, although it looks a bit like glue, but our bodies do not have the enzymes needed to effectively digest and absorb them, so the mucus in the okra will not be digested and absorbed after being eaten, but will be absorbed and swollen, to promote peristalsis to assist in defecation. And these soluble fibers can slow down our absorption of fat and cholesterol to a certain extent, but also extend the feeling of satiety a bit, so for friends who want to lose weight and slim down, okra is a good choice of vegetables.

How should okra be consumed?

Although okra into our diet for a short time, but delicious practices can be quite a lot, here we share a simple and complicated, a meat and a vegetarian two practices to you:

Method two: shrimp slippery stuffed okra

The first look at the color: color green, no spots, green too dark may be a good choice. There are no spots, the green is too dark may be a little old, if the beginning of a little yellow, it may be stored for too long is not fresh.

Second look at the fluff: Although the fluff on the surface of the okra when we cook to remove, but in the selection of the fluff or the more sound the better. Because with transportation, turning, okra on the top of the fluff will slowly lose, if an okra has not much fluff on it, also side that it is not fresh.

Third look at the size: okra is not the bigger the better, because the bigger it is possible to be older, the taste is very rough, generally we recommend choosing a 6 cm or so a better, the longest do not exceed 10 cm.

For food, healthy diet and food anecdotes are interested in friends, you can point a concern and praise support, and later share interesting and useful related content!

First, the nutritional value of okra

Okra is native to India, China's Hebei, Shandong, Jiangsu, Zhejiang, Hunan, Hubei, Yunnan, Guangdong and other provinces and districts introduced cultivation. It has a short growth cycle and is an annual herb. Its official name is coffee wasabi, alias also Vietnam sesame, croton, paste hemp, etc., is the mallow family okra plants.

It has been determined that the young fruit of okra is nutritious, contains a lot of sticky smooth juice, rich in protein, vitamins, pectin, polysaccharides, dietary fiber and calcium, potassium, iron, zinc, manganese nutrients. Vegetable king of the name, eating it on the human body to increase the nutrients and health care body good effect.

Second, okra is eaten in various ways

Here we are usually pickled and fried.

I have also seen some places where it is also eaten in soups, canned and so on.

I'm from the north, and okra is not produced here, so I usually buy it in the vegetable market, and it's quite expensive. Okra's tender pods are tender and contain sticky substances with a unique flavor and smooth texture, which is one of the vegetables that people love to eat.

Hello, I'm Ray. I'm glad to answer this friend's question. Okra is a vegetable that grows in the south. It is also a very popular vegetarian dish, men and women basically love to eat. Okra contains a mucus, it is said that this mucus has the effect of tonifying the kidneys and aphrodisiacs, in fact, because it should not be so exaggerated. It also has a lot of other trace elements, long-term consumption to enhance the body's immune system or have a certain help. There are many ways to eat it, you can bake it, you can steam it, you can also fry it. Here I will introduce a fried okra production method!

All the raw materials needed are:

okra, eggs, soy sauce

1, will be ready to wash okra, cut into small sections.

2, prepare two eggs beaten into an egg wash standby.

3, start a pan of oil pour into the egg mixture fried, fried with a spatula to cut the eggs into small pieces, sheng out standby.

4, add a little vegetable oil in the pan, hot oil into the cut okra.

5, okra fried five mature can be, medium heat about a minute. Too ripe taste is not good, not delicious.

6, add appropriate amount of soy sauce and a little bit of water. Soy sauce is already quite fresh, do not need to add other seasonings.

7, finally pour into the fried eggs, stir fry evenly can be out of the pan.

Finally, I wish you all: Have a nice weekend!

Okra is also the recent years red up vegetables, seven or eight years ago, the market are rare, recently these years sell more, so the name is also known. One thing for sure is that whether you sell okra or buy okra, the high nutritional value of okra this point of knowledge is the same.

That okra nutritional value in the end how?

Okra, both okra, croton, water content in 91.2g, energy 25kcal, protein 1.8g, fat 0.2g, Tao water compounds 6.2g, dietary fiber 1.8g, vitamin A20ug, carotene 238ug, thiamin 0.06mg, riboflavin 0.05mg, niacin 0.42mg, vitamin 7.2mg, calcium 101mg, phosphorus 41mg, potassium 19mg, sodium 8.7mg, magnesium 38mg, iron 0.2mg, zinc 0.24mg, selenium 0.54ug, copper 0.03mg, manganese 0.13mg

From the above, we can see that the okra is particularly rich in calcium content, is about to catch up with the content of the milk, of course, the absorption rate is lower than the milk. In addition to dietary fiber, pectin and mucilage, galactoglucan. It has the effect of strengthening the stomach and aiding digestion.

Okra contains vitamin A and mucus polysaccharides with the protection of the skin mucosa, promote the role of immunity. And okra is low in energy, fat, and sugar, making it suitable for weight loss people.

However, many people talk about the nutritional value of okra is very mythical, for example, often eat okra can help aphrodisiacs, improve sexual function, in fact, okra does not have this role, okra contains aphrodisiacs function of the ingredients, not high, such as vitamin A, zinc and so on.

How should okra be eaten?

There are also many ways to eat okra, such as garlic and cold, scrambled eggs, making salads, cooking eggs okra cake and so on. The most classic way to eat it would be a variety of cold mix. For example, garlic okra, honey okra and so on. But remember that before eating okra, it must be blanched.

Okra is very suitable for people with poor gastrointestinal function and digestion, as well as three high people to eat.

1, okra contains iron, calcium, sugar nutrients, can prevent symptoms of anemia.

2, okra contains mucus, arabinogalactan, consumption can help digestion, improve immunity, protect the stomach function.

3, okra is also rich in carotenoids and vitamin A, often eaten can protect the retina, improve eyesight.

4, okra is rich in selenium, can prevent tumors, cancer.

Nutritional value is rich, so eating okra often can protect the stomach and intestines, lower sugar, protect the liver, lose weight, beauty.

Okra is also quite easy to make, will share two of my favorite okra dishes, easy and delicious.

Recipe 1: white cut okra

1, prepare okra, garlic, soy sauce, vinegar (and soy sauce ratio of 1:1.5)

2, okra washed, cut off the blackened part of the garlic will be crushed, standby

3, boil the water, okra boiled, clamped up on a plate to cool

4, make the sauce, minced garlic, soy sauce and vinegar. Mixed boiling, poured into the okra on

This dish to eat, dipped in salty and sour taste, crunchy okra as a main dish, very tasty

Recipe 2: yellow pepper shrimp stewed okra

1, the preparation of fresh shrimp, okra, yellow pepper sauce, garlic, ginger, soy sauce, oyster sauce, sugar, wine, cornstarch, salt

2, fresh shrimp remove shrimp threads, shrimp on the back of an open slit There is yellow pepper sauce, slightly spicy, but the yellow pepper to the shrimp's fresh sweet tone out, okra refreshing flavor, eat more than a few are not tired.

Many people like a vegetable - okra, okra unique taste, which is rich in mucilaginous components, eat tender and crisp, often appear on the table in the coleslaw. Okra's origin is India, the introduction of okra planting technology, now in many parts of our country also have a large area planted, 20 years ago may be many friends of okra is not very familiar, because the food market sells and not much, but now basically okra is a household name, we also often eat okra frequently, because more about the okra health benefits of the statement spread throughout the household. What exactly is the nutritional value of okra?

Okra is not like many vegetables with low sugar content, 100g of okra can provide carbohydrates 7~11g, higher than some fruit sugar content, so okra helps to replenish energy, relieve strain, okra low fat and low calorie, contains a certain amount of vegetable protein, the most prominent is its dietary fiber content, 100g contains 3.9g, among all vegetables. far ahead of all vegetables, so if you eat some okra properly, it is very good for relieving constipation.

Okra is rich in a variety of minerals, of which 100g can provide potassium 95mg, phosphorus 65mg, calcium 45mg, magnesium 29mg, these kinds of minerals in the high content of vegetables, especially phosphorus and calcium, okra in the calcium and phosphorus ratio is high, used to assist in replenishing the calcium of the vegetable is very suitable. In addition, it also contains 0.1mg iron, 0.28mg manganese, 0.23mg zinc and 0.51ug selenium. Okra contains a small amount of vitamin C, rich in vitamin B and vitamin A components, overall, the nutrient content is still very rich, long-term appropriate consumption will help supplement a number of beneficial components.

The okra seeds in okra are rich in protein and fat, and about 60% of them are unsaturated fatty acids.

We cut okra may find it in which the sticky ingredients, in some vegetables will also be encountered, such as asparagus, aloe vera, taro, and other onions, leeks, chives, garlic scapes, partial into the root of the place may also have, but the mucus in the okra is particularly rich in hands after the hand is not easy to wash off. In fact, these mucus is harmless to the human body, the most intuitive effect is that they stick and should not fall off, can be attached to the gastrointestinal mucosa, to avoid gastrointestinal stimulation by irritating food damage to the stomach, gastrointestinal protection effect.

These mucus belongs to the soluble fiber - pectin, gum arabic, hydroxymethylcellulose, etc., in addition to some minerals, vitamins, components of the mixture, they can combine fat, cholesterol, inhibit the absorption of more fat, cholesterol, and help to control lipids; they can also absorb a large area of expansion, flooding the intestinal lumen to promote gastrointestinal peristalsis, which can help to improve constipation; increase the volume of the ability to improve food Stay time in the stomach, and improve satiety, smooth postprandial blood sugar effect, the human body has a very important effect.

A lot of information mentioned okra has "aphrodisiac" effect, but the results may let many friends disappointed, although there have been a lot of information mentioned okra can replenish the kidneys, but there is no clear clinical trials to prove this conclusion. The good and bad organs and food in the nutrients related to the provision of a lot of minerals in the okra, such as zinc, selenium and other elements of the body to improve the resistance to free radicals, can only be said to assist in improving the health of the kidneys may be beneficial, but its zinc content is not outstanding, not as good as appropriate to eat some red meat, seafood supplementation will be more effective.

My personal favorite is to blanch and mix, there are many friends directly eat raw, but raw okra pods are a little hard, bad taste, and a lot of fine hairs tickle the mouth. Okra contains a lot of antioxidant components, water-soluble vitamins, indeed, is not suitable for a long time to heat the vegetables, we can stir-fry, but do not stir-fry, stir-fry, do not recommend soup, congee, that will lose a lot of nutrients okra. Recently, I like a good practice, okra cut pier to join the egg mixture, made simple, good appearance, but also increased the nutrition of the egg, heating time is not long, the flavor is okay.