Eat More Okra: It Prevents Blood Sugar Spikes, Protects the Liver, Brain and Much More

Okra is one of the most versatile and beneficial fruits, it has numerous health benefits and it can be added in to many dishes, and can be used in many different ways.

Okra ( Hibiscus esculentus or Abelmoschus esculentus) is a blooming plant that has a place with the mallow family (Malvaceae) and creates substantial yellow blossoms and a pod that measures from 4 to 10 inches. It develops in warm atmospheres in the Middle East, South America, and the southern parts of the U.S.

It is in fact a natural product, however is eaten as a vegetable because of the fairly appetizing taste, and is otherwise called lady’s fingers, gumbo, bamia, bendakaya or bhindi. Whenever bubbled, it turns out to be thick, so it is regularly added to soups, stocks, and stews. It can likewise be sauteed, fried or pickled.

It is a rich wellspring of minerals and vitamins, just as fiber. A measure of okra gives about 40% your suggested every day vitamin C needs, which supports the immune system, high measures of vitamin K that helps bone health and improves blood coagulating, vitamin A, that improves vision and prevents from the damage of free radicals, as well as folate, zinc, iron, calcium, potassium and magnesium.

Magnesium controls pulse and glucose levels, potassium and calcium improve bone health and muscle capacity, and folate is basic during pregnancy, and it improves cerebrum work and anticipates anemia.

Iron guarantees the health of the blood, zinc ensures DNA and reinforces the safe framework, while the dietary fiber improves absorption, and the different cancer prevention agents dispense with free radicals.

Here are some of the health benefits that okra can provide for you:

  • Okra has the ability to treat symptoms from asthma, ad some other respiratory diseases, and cleanse the lungs.
  • It is able to improve the cognitive abilities and prevent from many diseases, including Alzheimer’s disease, and some other degenerative neurological diseases.
  • Okra is also able to produce gelatinous liquid, therefore being able to treat stomach aches, peptic ulcers and gastritis.
  • It contains a compound that is able to bring down the bad cholesterol, and it doesn’t contain fat at all.
  • The richness in dietary fiber will create a feeling of satiety, therefore supporting weight loss.
  • It is able to decrease the absorption of glucose, and it decreases the levels of blood sugar, it is very beneficial for people dealing with type-2 diabetes.
  • It has one of the most powerful anti-cancer properties, and it is able to reduce the size of tumors, especially in breast and skin cancer cells.
  • It treats depression and anxiety, and it is also able to improve our mood and relieve from stress.
  • Okra is able to treat fatigue and boost our energy levels.
  • It is able to prevent from liver diseases, and prevents any damage that can be done to it.
  • Okra has the ability to reduce the blood glucose levels and blood sugar spikes after our meals.

Okra is commonly sheltered to expend. Notwithstanding, note that okra can associate with some diabetes prescriptions, and it ought to be dodged in the event that one experiences gastrointestinal issues, kidney stones, vein thrombosis, and blood coagulating.

Continuously purchase splendid green okra units, and evade the ones with dim spots and cuts. You can eat the natural products new and marginally youthful. You can keep okra in a dark colored paper pack in the cooler for close to 2 to 3 days. However, you can likewise purchase canned or dried okra.

Okra water is one of the most advantageous beverages, and here is the means by which to set it up:

Wash 4 medium size okra units, cut down their closures, jab them with a fork on inverse sides or split them fifty-fifty, and spot them in a 8-oz. glass of water. Abandon them to drench medium-term, and in the first part of the day, press the goopy substance from the cases, dispose of them, and drink the healthy remedy.

Here are a few tips, that can help you cook okra:

  • Before you add the okra to a dish cut it, that way you prevent from the earl slime formation.
  • Put the okra pods in lemon juice or vinegar for about 30 minutes before you cook them. Rinse them well and then dry them before you use them.
  • If you want to add okra to your stews or gumbo, blanch the uncut, whole okra, then you can add it chopped, about 10 minutes before you are about to remove it from the fire.

Below you can find a couple of recipes that are really tasty, and are worth the try.

Pan-Fried Okra with Cornmeal


  • 1/8 teaspoon of cayenne pepper
  • A teaspoon of black pepper
  • 1 & 1/2 teaspoon of coarse sea salt
  • 2/3 cup of fine yellow cornmeal
  • 6 tablespoons of canola oil, divided
  • 2 pounds of fresh okra, stems trimmed and cut into 1/2 inch pieces


You will require two medium-estimate nonstick skillets, and spot 1/2 tablespoons of the canola oil in every one of them. Heat over medium-high, and separation the okra between skillets. Mix to coat, spread, and cook until okra has turned out to be splendid green, for around 10 minutes. Sprinkle okra in every skillet with 3/4 teaspoon salt and 1/2 teaspoon dark pepper, mix, and partition the cayenne pepper and cornmeal equitably between the skillets.

Next, simply drizzle 1/2 tablespoons of oil over the mix, and cook uncovered for around 6 minutes, until okra has turned tender and brown.

Creole Shrimp & Okra


  • 3 cups fresh marinara sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1 & 1/2 tablespoons red wine vinegar
  • 2 green onions, thinly sliced
  • 1/2 teaspoon ground red pepper
  • 1 cup vertically sliced onion
  • 3/4 cup diagonally sliced celery
  • 1 pound large shrimp, peeled and deveined
  • 1 cup 2% reduced-fat milk
  • 1/2 teaspoon kosher salt, divided
  • 1 & 1/2 tablespoons olive oil
  • 1 bay leaf
  • 1 cup stone-ground polenta or grits
  • 3 cups unsalted chicken stock 
  • 2 cups fresh okra, trimmed and halved lengthwise
  • 3 garlic cloves, finely chopped
  • 1/2 cup of water


In an extensive pan, cook the garlic, milk, stock, and straight leaf until bubbled, and after that include polenta and 1/4 teaspoon salt. Mix continually, lower the heat to medium-low, and cook for 20 additional minutes. Dispose of the narrows leaf, and spread. Heat an extensive skillet over high heat, include the oil, onions, okra, and celery, and cook them for 2-4 minutes.

At that point, include the shrimp, red pepper, dark pepper, and the rest of the 1/4 teaspoon salt. Cook for 2 minutes, and include the sauce and 1/2 glass water. Convey to a stew, cook 3 minutes, and include the vinegar. In 4 bowls, include 1/2 container polenta, top each presenting with 1/2 glasses shrimp mixture, and sprinkle equitably with green onions.



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