The Food Coach

Healthy Food Database - Okra

Okra is thought to be of African origin. It is a small, green, grooved plant, similar to a chilli in shape. Okra is from the same family as the hisbiscus and cotton plants. When cut, okra releases a sticky substance with thickening properties, useful for soups and stews and gumbos. It has a subtle flavour comparable to eggplant with an unusual, slimy texture.
When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.
It may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days.
Okra can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers and eggplant. Whole, fresh okra pods also make excellent pickles.
Category: Vegetable
In Season:
To Buy: When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.
To Store: It may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days.
Tips & Tricks:

Nutrition (0.5 Cup):

Energy (kJ): 109
Fibre, g:
Fat (g): 0.2
Monosaturated Fat , g: 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 1.4
Protein (g): 2.9
Saturated Fat, g : 0.0
Niacin (B3):
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips: Okra can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers and eggplant. Whole, fresh okra pods also make excellent pickles.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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