Efficacy and function of okra
Okra, also known as croissant, coffee Huang Kui and eggplant, originated in Africa and was introduced to China from India in the early 20th century. At present, okra has become a high-grade nutritional and health-care vegetable sought after by people, which is popular all over the world. Its edible part is pod, which is divided into green and red. Crisp, tender and juicy, smooth but not greasy, with unique fragrance, it is favored by the people. In recent years, it has become a popular vegetable in Japan, Taiwan Province Province, Hongkong and western countries, and the first choice for athletes in many African countries, and it is also a health food for the elderly. Seeds can be used to extract oil. Okra oil is a kind of high-grade vegetable oil, and its nutrients and fragrance far exceed sesame oil and peanut oil. So what is the efficacy and function of okra? Come and get to know it with me.
1, protect the stomach
The sticky substance of okra can promote gastrointestinal peristalsis and help digestion, which is beneficial to the stomach. However, traditional medicine believes that okra is cold and cold, and the spleen and stomach are weak, so it is not suitable to eat more.
Okra contains pectin, milk polysaccharide and so on. Can help digestion, treat gastritis and gastric ulcer, and protect the stomach. Moreover, the mucin secreted by okra can also protect the stomach wall, promote the secretion of gastric juice, increase appetite and improve indigestion. Therefore, okra is known as one of the best health-care vegetables for human beings, which is very beneficial to the health of the stomach.
Step 2 protect the liver
Some pectin and polysaccharide of okra have the function of protecting liver.
3. Anti-intestinal cancer
The sticky substance of okra contains 50% cellulose, which is beneficial to prevent intestinal cancer. In addition, this mucus can also be used in medicine as an emollient, tranquilizer and expectorant. At the same time, okra mucus can be used to increase the stability of frozen milk desserts and the stability and acceptability of all products in the food industry, and can be used as a substitute for fat.
4, hypoglycemic
Gum of okra contains water-soluble pectin and mucin, which can slow down sugar absorption, reduce human demand for insulin, inhibit cholesterol absorption, improve blood lipid and eliminate toxins. Abundant carotenoids in okra can maintain the normal secretion and function of insulin and balance the blood sugar level.
Step 5 supplement calcium
Okra not only contains the same amount of calcium as fresh milk, but also exists in the form of organic matter, and its absorption rate is higher than milk, so it is an ideal calcium source.
Step 6 lose weight
As a low-energy food, okra is rich in protein, calcium and phosphorus, and has the unique advantages of high protein, high nutrition, low fat, low calorie and no cholesterol, which makes okra a good slimming product and is very suitable for dieters (such as roasted okra).
7. Kidney
Okra, also known as pig excrement beans, contains a small amount of hormone-like natural substances called LM(Lepidimoide). Through systemic regulation (anti-fatigue, increase endurance, promote blood circulation? ) gradually play a role, the role is mild and lasting, it can tonify kidney and deficiency, and it is a suitable kidney-tonifying and health-care vegetable. But also because of its coldness, some people should not eat it for a long time.
Abelmoschus esculentus contains special ingredients with medicinal effects, which can tonify kidney and deficiency, and has an auxiliary treatment effect on male organic diseases. It is a nutritious and healthy vegetable suitable for people to eat. Viagra? Fame. Some mouse experiments show that eating okra can improve semen production.
8. Anti-aging
It is found that okra is rich in flavonoids (about 300 times higher than that in soybean cotyledons), which has the functions of regulating endocrine and anti-aging.
9. Beautiful and beautiful
Okra is rich in vitamin C and soluble fiber, which not only has a health care effect on the skin, but also makes the skin white and tender. Okra is rich in carotenoids and? -Carotene can protect skin and reduce free radical damage.
10, eliminating fatigue
The tender fruit of okra contains viscous liquid, arabinan, galactan, rhamnose, protein, calcium oxalate and so on. Regular consumption can help digestion and enhance physical strength. Eating okra can quickly replenish physical strength and eliminate fatigue.
Contraindications and side effects of okra
1, Okra is a cool vegetable, so people with deficiency and cold stomach, poor function and frequent diarrhea should not eat more.
2. Don't cook or season okra with copper or iron, otherwise okra will change color easily, and its taste and appearance will be affected.
3, okra contains more potassium, patients with kidney disease should be scalded before eating, do not eat too much.
How to eat okra?
Okra can be cold mixed, fried, fried, stewed, or made into salads and soups. Before cold cooking, it must be scalded with boiling water for three to five minutes to remove the astringency. Its nature is cold. After scalding, you can mix minced garlic and pepper with soy sauce to balance its coolness a little. However, people with spleen and stomach deficiency and cold, diarrhea or loose stool should not eat more. When okra is cooked with curry and other seasonings, the taste is very different. People who are not used to okra may wish to try it.
Okra is related knowledge.
1, okra is alkaline.
Okra is an alkaline food, which contains protein, fat, carbohydrates, rich vitamins A and B, calcium, phosphorus, iron, zinc, selenium and other trace elements.
2. How to distinguish the acidity and alkalinity of food?
Human food can be roughly divided into five categories of nutritional elements-protein, fat, carbohydrates (that is, sugar), vitamins, inorganic salts and so on. Among them, protein and vitamins are very important to human body, and inorganic salts are indispensable elements to maintain human health. Among the inorganic salts needed by human body, potassium, sodium, calcium, magnesium, iron, phosphorus, chlorine and sulfur are closely related to the acidity and alkalinity of food. Once potassium, sodium, calcium, magnesium and iron enter the human body, they will be strongly alkaline, so they are called alkaline elements; Phosphorus, chlorine and sulfur will show strong acidity after entering the human body, so they are called acidic elements.
When judging the acidity or alkalinity of a certain kind of food, we should take the proportion of acidic elements and alkaline elements as the basis. Moreover, the so-called acidic food or alkaline food does not refer to ignorant or non-acidic food, but refers to food mainly containing cations or anions produced after digestion, absorption or metabolism. That is to say, a certain food is alkaline if cations (such as potassium, sodium, calcium, magnesium, iron, etc. The Cenozoic generation after) is dominant; On the other hand, if anions (phosphorus, chlorine, sulfur, etc. ) dominates food, which belongs to acidic food.