Okra, often called gumbo or ladies’ fingers, is a warm-season vegetable known for its nutritional value.
It’s high in minerals, vitamins, antioxidants, and fibre. Its unique sticky juice is commonly used to thicken recipes.
Okra, which is popular in the southern United States, sections of Africa and the Middle East, the Caribbean, and South America, is an important staple crop due to its high nutritional content.
Almost every part of Okra can be used, including fresh leaves, buds, flowers, pods, stems, and seeds.
The vegetable has a moderate flavour and a distinct texture, characterised by a peach-like fuzz on the outside.
The pod contains little seeds that are edible.
Gastrointestinal Problems
Okra contains fructans, a type of carbohydrate that can cause digestive problems such as diarrhoea, gas, cramps and bloating, particularly for people who already have bowel problems.
Kidney stones
Okra is high in oxalates, which can lead to the production of calcium oxalate kidney stones.
People who have previously developed kidney stones may need to reduce their intake of high-oxalate foods such as okra.
Inflammation
Okra contains solanine, a chemical that may cause joint discomfort, arthritis, and chronic inflammation in some people.
Potatoes, tomatoes, eggplant, blueberries, and artichokes are further sources of solanine.
Blood Clotting
Okra’s high vitamin K concentration has been shown to influence blood coagulation.
This could harm those taking blood-thinning drugs like warfarin and Coumadin, which are designed to prevent blood clot.
Those on such medications need to monitor their vitamin K intake.
