The fruits used in cooking ripen mainly by the middle and end of summer. Harvesting the fruits of this plant takes a very small amount of time, as a rule, this process takes no more than five days.

Over the centuries, Okra has taken a very strong position in the cuisines of different countries of the world. Its fruits in the form of box pods can have red, white or green color.

Okra is the main component of stewed, thick boiled, vegetable and meat dishes in the cuisine of Yemen, Turkey, Lebanon, Iran, Jordan, Greece, Iraq, Turkey and many African countries. In Europe, okra is also used for making sauté, salads and stews.

Gravy and sauces for fish and meat dishes in India are also very rarely prepared without the use of such an important component as okra.

For cooking, immature okra is used, which can be pickled, dried, fried, stewed. The dried ripe fruit in powder form can be used as a substitute for coffee drinks or spices.

Which okru is recommended for cooking?

Okra fruits are considered the most valuable dietary products, which contain almost all B vitamins, ascorbic acid and proteins. The okra, which is planned to be used for cooking various dishes, must be selected very carefully and stored in a special way.

So, it is advisable to buy okra fruits at a time when they are still firm enough, tender and young to the touch. Un frozen, fresh okra fruits can be stored for no more than three days, preferably at a temperature of at least six degrees in a paper bag, otherwise this product can deteriorate quickly.

Good okra fruits, suitable for preparing various dishes, should not be too large in size, and they should have a juicy green color.

Okra fruits are considered a universal product with a neutral taste, so they combine perfectly with many other components. Due to its "snotty" okra can be used in gravy and sauces to give them the necessary density and viscosity.

Below are the recipes for dishes, the main component of which are the fruits of okra .

Okra baked with eggs.

Peel the okra fruits from the stalks, put them in acidified and salted water, boil until cooked. Drain and lay half of the boiled okra on a baking sheet, pre-greased with butter or vegetable oil. On top of the okra lay a layer of fried onions on top, then another layer of okra, and then pour the whole composition with a mixture of chicken eggs and milk. In the oven, bake okra with onions and eggs until a brown crust appears. Serve the finished okra dish with green salads.

Egyptian okra

For the preparation of okra in Egyptian will need the following components:

- medium-sized tomatoes (seven pieces);

- fresh fruits of okra (760 g);

- vegetable oil;

- lemon (one piece);

- onions (one piece);

- peeled garlic (eight teeth);

- white pepper (0.5 tsp);

- fat sour cream (three tablespoons);

- ground beef (560 g);

- natural yogurt (three tablespoons);

- strong beef broth (one full glass);

- food salt.

Wipe the washed okra fruits with paper towels, cut the stalks from them.

Peel and chop onion, peel six tomatoes, and chop the flesh finely. Grind the cloves of peeled garlic.

Pour three tablespoons into the pan. tablespoons of vegetable oil and fry the fruits of okra on it for six minutes, drain the excess fat from the okra. Pour the oil from the pan and heat it with fresh oil in the amount of two tbsp. tablespoons, fry chopped onions and tomatoes.

Add ground beef to this component and brown it well. Heat a little beef broth and pour minced vegetables with it, add a little salt, mashed garlic and simmer until all the liquid has practically evaporated from the pan.

Preheat the oven to 180 degrees, mix pepper, sour cream and natural yogurt in the fried minced meat.

Lubricate the stewpan with vegetable or butter, put the minced meat in it in a cream-yogurt dressing. Put the fruits of okra on top of the stuffing, cover with the remainder of the stuffing, pour a small amount of vegetable oil and bake for one hour.

To decorate the cooked okra in Egyptian style with sliced \u200b\u200blemon and tomato slices.

Okra is an amazing exotic plant that produces green oblong pods similar to peppers. The culture has many names - gombo, ladies' fingers, abelmosh, okra. In fact, it is a vegetable that has a specific taste. Someone compares okra with beans, to someone, the taste seems like eggplant, zucchini and even asparagus. Okra is widespread in Africa, southern Europe, Asia, America. In Russia, okra can be found in the Stavropol and Krasnodar Territories, there are small plantations where vegetables disperse throughout the country. The gentle taste of okra allows you to use it in various culinary masterpieces - stew the vegetable and serve as a side dish for meat or fish. Okra can be cooked with cereals or other vegetables, pods are often pickled and added to salads.

Okra grows very quickly, the grown pods should be cut off in a timely manner, otherwise they will mature, become sinewy and stiff. At the same time, fresh okra is not stored for long, only a few days. For this reason, people try to keep the pods for a long time - they canned or frozen vegetables. This is done in order to enjoy the delicate taste of the green pod in winter and receive from it only the most valuable and useful. After all, the composition of okra is amazing - it contains a huge amount of ascorbic acid and other vitamins. Okra is rich in proteins, carbohydrates, organic acids, and mineral salts. The seeds have a special oil that makes the product look like olives. Okra has a peculiar slimy structure - this mucus envelops the walls of the stomach and allows you to cope with many diseases of the gastrointestinal tract. What else is useful okra, try to figure it out.

Useful properties of okra for humans

In the literature there is a mention of okra. In one of his works, the famous science fiction writer Harry Harrison talked about a spaceship, all of whose team members were fed exclusively by okra. This allowed the heroes to survive and maintain health. Indeed, okra is unique, it has many useful substances that have a positive effect on the human body, especially with regular use of the product.

1. During pregnancy.  The composition of okra is folic acid - this is one of the most important vitamins for a pregnant woman. When the future mother finds out about her situation, she must certainly drink folic acid separately or introduce foods rich in this substance into her diet. Folic acid helps the fetus to form properly, reduces the risk of developing pathologies of the baby’s nervous system.
2. With diabetes.  The mucus, which is rich in okra pods, is a natural regulator of blood sugar. Okra is certainly recommended for diabetics.
3. For the digestive tract.  As noted, the mucus in the composition of the pod, getting on the walls of the stomach, gently envelops the mucous membrane, relieves inflammation, soothes, relieves pain. Okra has a similar effect with a decoction of oatmeal. Such dishes are very effective for diseases of the stomach - they do not irritate the mucous membrane. And okra is useful for the intestines - enter the vegetable in the diet and you will forget what constipation and bloating are, okra provides an increase in the number of beneficial bacteria.
4. When losing weight.  Okra is not just a useful medicine, but also an incredibly tasty vegetable that has a soft and delicate structure. Moreover, its calorific value is very small - only 25-30 calories and per 100 grams of product. Okra allows you to get enough of a small amount of food, it gives the body vitamins and minerals, which are so lacking with limited nutrition. And okra has a mild diuretic effect, which means that you can get rid of excess water in the body, swelling on the legs and arms, bags under the eyes will gradually disappear. Okra cleanses the body of toxins and toxins, removes excess bile. This purification is especially important at the first stage of losing weight, so that the body gets rid of extra pounds without problems.
5. For potency.  The tribes of Africa were necessarily introduced into the diet of okra for young men, as the best way to improve potency. Okra is an obligatory attribute at wedding celebrations, as a symbol of man’s fertility. Eat okra to gain masculine strength and sexual stamina.
6. To restore vitality.  And also okra is an excellent immunostimulant that can be used both during an illness and after it to restore strength. And if you take okra constantly - this is an excellent prevention of colds. Okra must be given to children after infections, the elderly, women after childbirth and during lactation. Vegetable protects the body from diseases, gives vitality and tone.
7. Against cough.  Okra pods and seeds have an excellent expectorant effect, one should prepare a decoction and drink it as often as possible. This dilutes sputum, removes it from the lungs, and allows you to quickly get rid of a cough of any nature. Regular consumption of okra will help reduce the number of asthmatic attacks and make them less intense and dangerous.
8. For vessels and capillaries. According to statistics, people whose diet is rich in okra are much less likely to suffer from diseases of the cardiovascular system. Regular consumption of a vegetable strengthens the walls of blood vessels, makes them more elastic and mobile, lowers blood cholesterol, and fights against atherosclerosis.

In addition, okra reduces the risk of cancer, especially colon cancer. A vegetable is so diverse that you should not think about its beneficial properties - there are a lot of them. But is okra so safe?

  Having learned about the incredible benefits of the product, many people begin to consume it in large quantities, making a mistake. An overabundance of many healthy vegetables and fruits can lead to unpleasant consequences. But not with okra! You can eat green pods as much as you want; there is no harm in vegetables. The only thing you need to know about the method of preparation of the product. On the surface of the okra there are small hairs that can be aggressive to the stomach and skin. Therefore, during the preparation of the vegetable, all small fibers should be brushed off with a hard sponge or just a clean cloth. Processing is best done with gloves, hairs that get on the skin often cause itching, redness and burning. And further. If you consume okra for the first time, start with small portions - watch the body. Like any other product, okra can cause an allergic reaction.

How to cook okra?

If you got this amazing vegetable in your hands, wrap it in a newspaper or food paper and place it in the refrigerator - so you can save the pods for several days. And it’s better to immediately cook okra - there can be many options for dishes from the product.

1. Garnish.  Pour a little oil into a dry frying pan, fry the onions and garlic. Okra needs to be prepared - cut the stalk so that the seeds do not open. Be sure to rinse the pods and clean them from lint. Pure okra is sent to the pan to the onion and garlic. The product does not stew for long - about 15 minutes. So that the okra does not boil and break, try not to interfere with the dish too often. Before cooking, garnish should be salt and pepper, if necessary, add chopped tomato and lemon juice. Serve cold or hot - this is the perfect combination to any meat or fish product.
2. Pickled okra. Marinating okra is not difficult - just like cucumbers. At the bottom of the can, greens are laid out to taste, garlic, a couple of peas of black pepper, the okra pods are laid out tightly on top. Pour boiling water, leave to sterilize for 5 minutes, repeat the procedure twice. For the third time, sugar, salt and vinegar are added to the water. About a dessert spoon of salt, a teaspoon of sugar and the same amount of vinegar per liter of water. To make the okra crispy, you can add a little alcohol or vodka to the brine. When the brine boils, for the third time, the banks are poured and rolled up with sterilized lids. Such a delicacy will surprise your guests.
3. Okra with meat.  The meat should be cut into pieces, fry in a pan. If the meat is tough, it is additionally poured with water and stewed for about half an hour. Okra should be prepared and washed. Usually stewed vegetables in whole, too large pods can be cut in half. Okra has a special slime. If you want the dish to be viscous, add okra directly to the meat and simmer for another 20-30 minutes. If you want to get the dish in slices, put out the pods separately to get rid of the slimy mass, and only then mix the ingredients. Before cooking, add garlic, spices, tomato pulp, parsley to the dish.

They also freeze okra - prepared pods are laid out on a flat surface, and after freezing they are put in bags or containers. In winter, you can add the right amount of vegetable to your meals. Overripe okra fruits become dark, hard and fibrous - they are rarely eaten. But coffee is made from the overripe pod beans - the grains are dried, roasted and brewed into a fragrant drink.

Okra is a beautiful plant, which is characterized by high productivity. In a warm climate, pods need to be collected every 3-5 days. Okra shrubs are very unpretentious, although they can not tolerate cold and frost. If you live in a warm strip, be sure to plant okra in the summer cottage - this is the personification of health and well-being!

Video: beneficial properties and growing okra

Okra is a diet exotic that has been widely used in cooking. Unusual velvety pods to taste slightly resemble usual zucchini and sugar beans at the same time, which allows them to serve as the basis for a mass of healthy and delicious dishes. We offer recipes for such an outlandish product like okra.

Okra is an annual herbaceous plant whose fruits are actively used in cooking to prepare a wide variety of dishes. Exotic vegetable suitable for canning and freezing. From it you can cook first courses, snacks, side dishes for meat and fish. Okra goes well with tomatoes, garlic, ginger, pepper. The fruits do not require prolonged heat treatment and are perfect for vegetarian and diet dishes.

These fruits are a real natural treasure of substances useful for the human body: proteins, carbohydrates, fiber, organic acids, etc. So, if you have okra at your disposal, we offer several recipes for it with photos that will make acquaintance with this product pleasant and uncomplicated.

This preparation will be a great addition to the main dishes of meat, fish, vegetables. Canned fruits fully retain the entire vitamin composition, which is especially true in the winter.

Ingredients:

• 1 kg of okra (most suitable are young fruits with a length of not more than 10 cm, dense, with a velvety skin);
• 10 cloves of garlic (if you like savory foods, use 15 cloves);
• 10 dill umbrellas (dry or fresh);
• 25 peas of allspice;
• 10 pieces. bay leaf (can be replaced with cherry leaves in the amount of 15 pcs.);
• 5 tbsp. l vinegar essence or 500 ml of the usual 9% table vinegar;
• 3 l of water;
• 3 tbsp. l coarse salt.

Cooking:

1. Rinse and rinse the fruits of the okra. Vegetables with spots rotted, do not use soft, ripe and crumpled vegetables. Pods of pods cut at the stalk.
2. For 1 kg of vegetables you will need 4-5-liter cans. At the bottom of each put 2 pcs. bay leaf, 2-3 cloves of garlic, cut in half, 3 peas of allspice and 2 dill umbrella.
3. In the next step, stack the okra pods vertically in jars. Arrange them in tight rows, but do not fill the containers to the top. Make sure that the fruits do not reach the neck by 3 cm.
4. On top of the fruit, put 1 slice of garlic cut in half.
5. Cook the marinade. Pour salt into cold water and wait until it boils. Put the remaining bay leaves, allspice, pour vinegar or essence and boil it all for 5 minutes.
6. Pour the hot marinade into the jars. Spread bay leaf and pepper in equal amounts over the blanks.
7. Sterilize filled containers in a saucepan for 15 minutes.
8. Roll up the jars with lids, turn them over, wrap them in something warm, wait until they cool completely and put them in a cool place.

An arsenal of okra recipes for the winter can be added in this way. The vegetable will decorate not only its appearance, but also the taste of any holiday table.

Ingredients:

• 300 g of okra;
• 300 g of small or medium tomatoes (fruits should not be ripe, dense);
• 2 cloves of garlic;
• 6 pcs allspice;
• 4 things. bay leaf;
• 1 tbsp. l coarse salt;
• 1 small bunch of parsley;
• 200 ml of table vinegar 9% or 2 tbsp. l vinegar essence 70%.

Cooking:

1. Rinse and dry vegetables and herbs thoroughly. Shorten the okra stalks to the base of the stalk.
2. Put the okra pods very tightly in the jar, and then the tomatoes. Put it carefully so that their skin does not burst.
3. Next, add the garlic chopped into quarters and pour boiling water into the jars with vegetables until the very neck. Cover with a towel or covers, but do not roll up. Soak them so 20-30 minutes, no more.
4. Put salt, bay leaves and pepper in a pan. Drain the can, bring it to a boil, boil for 5 minutes.
5. Add parsley to okra with tomatoes, pour vinegar and boiling marinade. Roll up the lids.
6. Store preservation in a cool place for no more than 1 year.

A dish prepared in this way goes well with grilled or stewed meat or fish.

Ingredients:

• 500 g of okra;
• 2 medium onions;
• 3 tbsp. l olive or other vegetable oil;
• salt, pepper, zira to taste;
• 3 medium tomatoes (if desired).

Cooking:

1. Rinse the okra pods well and cut the tails. The fruits do not need to be cut.
2. Tomatoes pour over boiling water and peel them. Cut into very small pieces or grate on a coarse grater.
3. Chop onion, put in hot oil and fry until barely noticeable golden color.
4. Then put okra to the onion. Do not mix often.
5. After 10 minutes, put tomatoes, peppers, zira and salt in a pan.
6. Stir, pour 100 ml of water, bring to a boil, reduce the heat and simmer for 20 minutes. Do not cover with a lid.
7. Garnish of okra serve hot.

Due to the inclusion in the meat, the dish acquires a special satiety.

Ingredients:

• 1 kg of okra;
• 1 onion;
• 250 g of veal or beef;
• a small package of tomato puree;
• 1 PC. hot green pepper;
• spices to taste.

Cooking:

1. Cut the meat into small pieces and fry with previously finely chopped onions and green pepper. Add salt, pepper, a little turmeric.
2. Pour in water and cook for about 30 minutes. If you want the food to be spicy, you can cook with pepper. Anyone who does not like very spicy okra can seize it after frying the meat.
3. Fry okra until golden, but do not overdo it with heat treatment, because it can become hard and tasteless.
4. When the meat is ready, add okra and tomato puree and cook for another 10 minutes until it becomes soft. Mashed potatoes should thicken a little.
5. Serve with rice.

Okra can be fried and stewed, added to soup, in vegetable stew, used to thicken sauces. Her pods have a mild flavor, which many compare with the taste of eggplant. Ladies' fingers are low-carb foods and will be useful to those who follow a low-carb diet.

Many do not cook okra due to the presence of mucus in it, which is released when the pod is cut and cooked. How to remove this defect can read here in this article:

Here you will find some delicious cooking recipes.

Okra with onion

You need:

2 tablespoons of vegetable oil

1 medium onion head

450 grams of okra

100 ml of water

0.25 teaspoon salt (or to taste)

How to cook

For frying, you can take any vegetable oil: olive, coconut, sunflower.

Wash okra and trim the ends. Cut into slices approximately 2.5 cm.

In a large cast-iron frying pan, heat the oil and fry the onion in it until golden brown.

Then add okru, add water and salt.

Cook for 5-10 minutes until it evaporates water, stirring occasionally.

Fried okra

Fried okra is a classic. Crisp makes the pods tasty and mouth-watering. You can fry whole or chopped okrou.

The deep fat fryer is ideally suited for frying, since it is possible to set and adjust the required frying temperature in it. A deep and wide pan will do.

Breaded okra

You will need:

450 grams of okra

About 250-300 grams of cornmeal (or semolina)

1/4 teaspoon hot pepper (or to taste)

1/4 teaspoon black pepper (or to taste)

Vegetable oil

Trim the ends of the okra pods. You can cut the pods into pieces.

In a bowl, beat eggs with 2 tablespoons of water.

In a second bowl, mix the semolina or cornmeal with salt and pepper.

Heat a deep frying pan with oil to about 180-200 degrees.

Dip okra in an egg and then roll in flour.

Put in a preheated pan with butter. Please note that you need to fry so much that the pods lie in one layer and do not touch each other.

Take out the fried okra (when it becomes brown and crispy) with a slotted spoon or tongs on a plate covered with paper towels.

Tip. Beat eggs with milk, not with water.

Fried okra with garlic

A very simple recipe. Fragrant, crispy and not at all slimy okra.

You will need:

450-500 grams of okra

1-2 cloves of garlic

2-3 teaspoons of vegetable oil

How to cook

Prepare the pods: rinse and dry.

Peel the garlic clove and slice it across as thin as possible.

Preheat the pan over medium heat. After it warms up, add oil so that it simply closes the bottom of the pot or pan.

Let it heat a little and add garlic. Sauté it for about 1 minute.

Add the okra pods, mix it with garlic.

Cover and simmer for about 8-10 minutes until brown.

Transfer to a dish and sprinkle with salt to taste.

Alternatively, you can:

Sprinkle with chopped green onions;

Drizzle with soy sauce or another sauce;

Add a little cherry tomato;

Add ginger and garlic for flavor;

Sprinkle with mint or basil;

Mix chopped garlic with chopped fresh spicy pepper;

Pour with freshly squeezed lemon juice.

Okra with tomatoes

The slightly sour taste of the tomato gives some flavor to the dish.

You will need:

650-700 grams of okra

1 medium onion head

3 medium tomatoes (canned)

3 cloves of garlic

2 teaspoons caraway seeds

1.5 teaspoons chili pepper (or to taste)

1 teaspoon of turmeric

1/4 teaspoon cayenne pepper (optional)

0.5 teaspoon of salt

1 tablespoon of lemon juice

How to cook

Prepared okra cut into pieces about 1.0-1.5 cm.

Peel and chop onions

Chop the tomatoes and peel the seeds. If desired, you can remove the skin.

Peel the garlic.

Heat oil in a large frying pan. Add the onion and fry until it becomes soft for about 5 minutes.

Add garlic and fry for about 30 seconds until it smells.

Then season with chili seeds, caraway seeds, cayenne pepper and, stirring, fry everything together for about half a minute.

Add okra and mix.

Then put chopped tomatoes, salt and mix. If not enough moisture, add a little water.

Reduce the heat, maintaining a constant steady boil, simmer for 5 to 10 minutes.

Remove from heat and pour over lemon juice.

Tip. Small pods can be cooked whole.

Okra in the oven

Cooking okra in the oven reveals all its best qualities and a pleasant nutty flavor. You can fry whole pods or chopped into slices.

You will need:

450-500 grams of okra

3-4 stalks of green onions

1 tablespoon of vegetable oil

0.5 teaspoon of fine salt (or to taste)

How to cook

Preheat the oven to 200-220 degrees.

Wash and dry the okra. Cut along in half.

Wash and chop green onions.

In a large bowl, combine together okra, chopped onions. Season with salt and pour over vegetable oil. Mix.

Spread evenly on a baking sheet. Cook until the edges of the okra become brown. It takes about 25 minutes.

In the middle of baking, turn over the pods and the other side.

Serve hot or warm.

Grilled okra

Grilled or grilled can be a great summer snack.

What do you need

450 grams of okra

1 onion head (small)

4 cloves of garlic

Chili pepper to taste (or piquant)

1 tablespoon of vegetable oil

Prepare okra pods. Pour it in vegetable oil and mix so that it is evenly coated with oil.

Place the wire rack on the grill wire rack. Put the pods on it.

Using tongs, fry it on all sides.

Remove from the grill. Season with salt and spices. You can pour lemon juice on request.

Sauté the onion and garlic and sprinkle with okra.

Fried okres can be served with yogurt sauce, grilled tomatoes or eggplant.

Instead of lemon juice, you can pour balsamic vinegar or vinegar flavored with herbs.

You can sprinkle with a mixture of spices, for example, garam-massala.

Okra in the microwave

Prepare the okra pods. Put them in the microwave pan.

Add some water.

Cover and turn on the stove at the highest power for about 5-6 minutes.

Drain and season with salt and spices.

Here are such easy and simple recipes as you can cook okra. It can be a good addition to a healthy diet and diversify the menu. Similarly, you can cook frozen okra. To do this, it is not necessary to completely defrost it.

I would like to start acquaintance with this plant with the fact that it has many names. However, the most famous are gombo and okra. It is also often called ladies' fingers, which is quite logical, given the oblong shape of this plant.

Therefore, after hearing any of these names, know that we are talking about okra. It is a family of malvaceous, with a large number of useful properties.

A characteristic description of the okra plant

So far, it has not been possible to obtain reliable data on the homeland of this vegetable. However, more often it can be found in Africa and North America, in India, as well as tropical and hot latitudes.

In search of an answer to this question, scientists cited as one of the probable places of origin of okra West Africa and the Indian expanses. They were prompted by this idea that it is in these places that the vegetable is represented in the greatest quantity. However, okra can be found in European countries.

Arabs contributed to its spread in this region, thanks to the efforts of which the plant got here. Given that in recent years the climate in our country has become warmer, each gardener has the opportunity grow okra in a summer cottage.

Many residents of Ukraine have already been able to get the first experience of growing this plant. She feels especially well in the southern regions of the country. All these facts only clearly show that interest in okra is only increasing.

Features and type of okra plant

Okra is a classic annual, which can grow up to 40 cm. However, there are larger specimens, the height of which can reach two meters. In the course of its development, okra forms a thick and branched stem.

It is decorated with green, light green leaves, which are located downward and directed to the ground. Usually okra large leaves grow  heptagonal shape, but there are also varieties in which the leaves have a pentagonal shape.

This plant is transformed when it enters the flowering phase: at this time yellow or cream flowers open. They grow at the junction of the leaf with the stem.

Then, after flowering, fruits begin to form, presented in the form of boxes with seeds. Moreover, they can differ greatly in shape: it can be four and octagonal.

Okra is accustomed to a warm climate, so only with a stable positive temperature will it grow well. The most suitable place for cultivating okra is southern regions of the country. However, in colder regions, you can cultivate it if you build greenhouses.

  A photo of a plant can cause a strong desire for many to try it. If you want to buy fruits of good quality, the first thing you need to pay attention on their appearance.

The fact is that you will acquire an exotic plant that has traveled many kilometers, so it is possible to grow it using special means.

1. When examining a plant, you need to pay attention to its pods, which should have a length of about 10 cm. They grow in such conditions under natural conditions. For planting, it is best to choose shorter fruits of bright green color, which should not have external damage.
2. Make sure that there are no mold spots or dried patches on the surface of the fetus.
3. If you are looking for the most delicious fruits, it is recommended to choose young copies. They not only have a delicate taste, but also have a pleasant texture. It will be easier for you to identify them if you look at the peel, which should be dense.
4. It is also useful to pick them up before buying: holding juicy fruits, you will feel their roughness. Although in some cases you may be offered on the market less common varieties that may have a different color. The flower may be darker with a reddish tint.
5. If you come across stiff and too fibrous fruits, then you are offered overripe fruits. In no case is it recommended to buy them, since you will only spoil the taste of the dish in which you are going to add them.

The composition and useful properties of okra

  Useful properties and contraindications were known to man at the beginning of the last century. In those days, this vegetable was grown almost everywhere. Among the bright personalities who were familiar with this vegetable, it is worth highlighting Anton Pavlovich Chekhov.

Information available at that time described okra as a vegetable that possessed not only beneficial properties. Even then, it was recognized low calorie diet product. This is confirmed by the following data: per 100 grams of this vegetable accounts for 31 kcal, 2 grams of protein, 0.1 grams of fat, 3.8 grams of carbohydrates, 0.7 grams of ash, 90.1 grams of water.

This proves once again that it is no coincidence that people who try to keep themselves in good shape regularly use okra.

In addition to this, the vegetable is rich in many valuable vitamins and minerals. And today he has few worthy competitors in composition.

Most of us are probably not aware that okra has another name - "the dream of a vegetarian." It is explained very simply. The plant contains many beneficial and nutrient:

• Iron.
• Protein.
• Vitamins C, A, K, B6.
• Calcium.

Okra Health Benefits

  Okru, according to doctors, must be included in your diet pregnant women. The fact is that the product is very rich in folic acid, which is necessary for the proper formation of the nervous system of the embryo in the first weeks of pregnancy.

With regular use of fruits, you can restore blood sugar. The plant mucus and dietary fiber present in it are an excellent nutrient medium for the human body.

This plant is of most interest to people who are concerned about diseases of the gastrointestinal tract. This is explained by the fact that the vegetable is perfectly absorbed by the body, removes toxins from it  and harmful deposits and is absorbed without residue by the small intestine.

Okra will appeal to those who try various diets. Being a low-calorie product, this plant in a positive way  affects health, helping the body quickly cope with tonsillitis, depression and chronic fatigue.

There is evidence that the vegetable is effective in the treatment of asthma attacks, the prevention of atherosclerosis, strengthening capillary walls. Fruits quite effectively remove harmful substances from the body:

• cholesterol;
• toxins;
• other negative elements.

Its healing properties make valuable okra, because thanks to it it is possible to avoid such unpleasant phenomena as bloating, constipation and cure a stomach ulcer.

The results of studies conducted with okra are encouraging: as it turned out, eating fruits allows avoid cancer  rectum.

Okra in large quantities contains special substances that can reduce the risk of developing cataracts and diabetes. This vegetable can help men who have difficulty with potency. Often the fruits of okra doctors recommend  for prevention, as well as after complex operations.

Who is undesirable to use okra

Even against the background of all its positive qualities, okra can harm certain categories of people. Usually, troubles with the use of this vegetable arise due to individual intolerance to the bodyas well as allergic reactions that are found in a small number of people.

Often, okra pods contain patches that may appear to seem very sharp. However, you can avoid such unpleasant sensations if the fruits of okra are subjected to heat treatment.

Otherwise, a person may have complaints about itchy skin  and skin surface irritation. Because of this, the heat treatment of the fruits of this plant is required to use rubber gloves.

Before you start preparing the fruits of the okra for use, you must clean them from hairsthat are present on the fruits of okra. If you leave them, then nothing will save you from an allergic reaction of the body.

How to cook okra

If you decide to cook the fruits of this vegetable, then keep in mind that during heat treatment, the formation of a large amount of slippery substance is possible. Do not worry about this mucus if you are making soup.

However, if you decide to put out the fruits, then too much liquid will be undesirable. Therefore, before stewing the vegetable, it is necessary to add the lemon or tomato juice to the container where it will be fried.

Often okra seeds serve as a substitute for coffee. To do this, you need to thoroughly fry them - then they get the same taste and aroma as a traditional invigorating drink.

You can also make butterThinning pleasant aroma. For this, the prepared seeds are added to the device for squeezing the oil and the raw materials are squeezed.

Okra is one of those exotic plants that only a few have heard of. However, despite the fact that even experienced gardeners can not say about okra, that it is, getting to know it better will not hurt.

This vegetable is very useful, therefore, it will interest many who monitor their weight. From it you can cook dishes incredible in their taste. However, before using this product for cooking, it is necessary to understand that it may be contraindicated for some people.

Usually this is due to individual intolerance and allergic reactions that can occur not only with the use of this vegetable, but also with its preparation.