2023-09-06 02:19:00
Life Center / Reported by Xu Zhichao
▲ The Agriculture and Food Administration pointed out that okra mucus can protect the stomach and help digestion. (Schematic diagram/data photo)
Okra has high nutritional value. It can not only prevent obesity and chronic diseases, but also regulate blood pressure. However, its taste is thick and sticky, and it is also fluffy, which makes most people avoid it. However, the Agriculture and Food Administration pointed out that okra mucus can protect the stomach and help digestion. As for cooking methods, steaming, frying, roasting and mixing are all acceptable, but it is recommended not to cut off the pedicles before blanching to avoid loss of nutrients.
The Agriculture and Food Administration issued a post on Facebook “Xianxiangnong YA – Agriculture and Food Administration”, stating that the sticky okra is mainly produced from April to September every year. It is a member of the summer vegetable family. It is rich in Contains vitamin A, β-carotene, calcium, magnesium, potassium and water-soluble fiber pectin. It is low in calories, rich in nutrients, and helps gastrointestinal motility.
The Agriculture and Food Administration recommends that the pedicles of okra can be kept before cooking, and then the surface hairs can be washed off with running water, or the pedicles can be peeled with a paring knife before cooking to avoid loss of mucus. It is recommended to take it out following 1 to 2 minutes, and then put it in ice water to keep the taste.
There are 4 other methods:
Steaming: chopped and steamed together with eggs.
Stir-fry: Dice and stir-fry minced meat, add garlic and chili.
Roast: Slice and send to the oven, sprinkle with sesame oil and pepper.
Mixing: Boil the whole root and pour with the style flax sauce.
▲Agricultural and Food Administration shared 4 cooking methods other than blanching. (Picture / Taken from Xianxiangnong YA – AFA Facebook)
The Agriculture and Food Administration added that the okra can be chopped, diced or sliced according to personal preference, and taste the original taste of okra with different cooking methods. In addition, there are also operators who dry and grind okra seeds to develop caffeine-free okra coffee, which has a unique flavor.
According to the “Yuanqi Net” report, dietitian Liu Yili once explained that okra is a vegetable high in calcium and potassium. It is high in dietary fiber and low in calories, which can reduce the three highs and has the effect of caring for the stomach. Many people’s first preference for okra is The first impression is that it is sticky and slippery. Its mucus contains water-soluble fiber pectin, which can reduce the intake of fat in the diet, has the effect of lowering blood fat, and helps stabilize blood sugar following meals.
However, Liu Yili reminded that the 2 ethnic groups should eat okra cautiously. 1. Okra is high in dietary fiber. If you have gastritis, stomach cramps, diarrhea and other symptoms, you should avoid eating it to avoid more serious symptoms; Kidney patients should not eat too much. It is recommended to boil the okra before eating. It is not suitable for high-temperature cooking, otherwise nutrients such as pectin and vitamin C will be easily lost.
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