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Benefit and uses of Okra




Okra serve as an essential crop in many countries all over the world due to its high nutritional advantage including the parts of the plant, people do use the fresh leaves, buds, flowers, pods, stems, and seeds. It also has a unique texture and taste with a peach-like surface on the outside.
According to the Department of Agriculture (USDA) National Nutrient Database based in U.S, one base of raw Okra weighs 100 gram(g) which contain:
·         36mcg of vitamin A
·         60mcg of folate
·         0.215mg of vitamin B6
·         82mg of calcium
·         57mg of magnesium
·         0.2mg of thiamin
·         23mg of vitamin
·         7mg of sodium
·         299mg of potassium
·         31.3 milligrams(mg) of vitamin K
·         1.5g of sugar
·         3.2g of fibre
·         7.5g of carbohydrate
·         0.2g of fat
·         1.9g of protein
·         33 calories
Gabor otherwise called Okra provides iron, niacin, phosphorus and copper. Research reveals it that it is a source of antioxidants from its pods down to its seeds contain a varieties of antioxidant compounds, including phenolic compounds and flavonoid derivatives such as catechins and quercetin.

Benefit
Some medical professionals think the compound Okra has can cure cancer. Also, Okra is a good source of folate, 2016 review suggested that folate may have preventive measures against breast cancer risk while its low consumption rate may lead to a person’s risk of developing a range of cancer, including cervical, pancreatic and lungs.
Folate is important to prevent fetal problems during pregnancy and during child birth including conditions such as spina bifida. Doctor do encourage pregnant women to take more of folate during pregnancy and while breastfeeding
Also, reports made it known that eating foods that are high in fibre can reduce harmful cholesterol level in the blood. High fibre food such as Okra and other fibre lower the risk of heart disease, stroke, Obesity and diabetes.
The Dietary Guideline (2015-2020) recommends eating 14g of fibre in 1000 calories taken or consumed. It also recommends that adults should consume 25.2-28g per day for females between the age of 19 and 50 years and 30.8-33.6g per day for males between the age of 19-50 years but after the age of 50, they recommend a daily intake of 22.4g for women, 28g for men


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