The 52 New Food Challenge – Okra

Jennifer Tyler Lee has found something that I almost never eat; I believe I have had it once or twice. I don’t think okra is very common out here in California but I know I have seen it in some Indian dishes. It’s not that I don;t like it, but since it isn’t very common I haven’t sought it out much. Jennifer Tyler Lee recommends sautéing it with garlic or making an Okra Risotto. I love risotto, so I’m supporting this option!

Food Facts:okra

  • It originated in Africa and migrated to the Mediterranean.
  • It is a mucilaginous veggie which some folks like and other detest.
  • Good source of vitamins A, B6, C, and K, folate, niacin, riboflavin, manganese, calcium, magnesium, copper, and potassium.
  • Good source of fiber.
  • It contains the antioxidants beta-carotene, lutein, and zeaxanthin.
  • Studies have shown that the seeds in okra may help reduce the risk of prostate cancer.
  • In mice studies, the antioxidants helped to reverse cognitive deficits that were due to nerve damage.
  • Cooking okra does not lessen the nutrient value.
  • Younger okra pods are less mucilaginous.

From The 52 New Foods Challenge by Jennifer Tyler Lee and Superfoods by Tonia Reinhard.

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