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!
- 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.