The world's most beautiful women, Cleopatra of Egypt and Yang Guifei of China loved to eat okra according to the history record.
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| Cleopatra of Egypt | Yang Guifei of China |
When we visited the world's most productive land of okra in a rural area in Kami, Kochi Prefecture, Japan, the young and old all look very healthy. When we asked their secret in having good health in that area, they graciously answer “okra”.
Okra has a long history, with its beginnings in Egypt where it is cultivated before the time of Cleopatra. The okra plant spread to many parts of the world during the Atlantic slave trade. During World War II, the shortage of coffee beans made them use okra seeds as a substitute for coffee. This incident made the word “okra fever”. Since then, okra's popularity never disappeared from local markets to convenience stores throughout the world and throughout the year.
Nutritional Information
Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. No wonder, Cleopatra and Yang Guifei maintained their beauties.
| For 1/2 cup sliced, cooked okra | For 1 cup raw okra |
| Calories – 25 Dietary Fiber – 2 grams Protein – 1.52 grams Carbohydrates – 5.76 grams Vitamin A – 460 IU Vitamin C – 13.04 mg Folic acid – 36.5 micrograms Calcium – 50.4 mg Iron – 0.4 mg Potassium – 256.6 mg Magnesium – 46 mg | Calories – 33 Fiber – 3.2g Total Fat – 0.1g Protein – 2.0g Carbohydrate – 7.6g Vitamin A – 660 IU Vitamin C – 21mg Folate – 87.8mcg Magnesium – 57mg |
Health Benefits of Okra
- The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
- Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
- Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most individuals unlike over-the-counter drugs.
- Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
- Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
- Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.
- Okra treats lung inflammation, sore throat, and irritable bowel syndrome.
- Okra has been used successfully in experimental blood plasma replacements.
- Okra is good for summer heat treatment.
- Okra is good for constipation.
- Okra is good in normalizing the blood sugar and cholesterol level.
- Okra is good for asthma. Okra's vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.
- Okra is good for atherosclerosis.
- Okra is believed to protect some forms of cancer expansion, especially colorectal cancer.
- Eating okra helps to support the structure of capillaries.
- Some information shows that eating okra lowers the risk of cataracts.
- Okra is good for preventing diabetes.
- Okra protects you from pimples and maintains smooth and beautiful skin. We understand the reason why Cleopatra and Yang Guifei loved to eat okra.
There are other medicinal uses of okra, like its protection against trans fats.
I myself planted about 25 stems of okra in my backyard garden throughout the year for over 20 years now. I can pick up about 20 pieces of okra pod every morning. All okra pods are consumed by my family. There are hundreds of recipes that can be done. You can either: cut it raw and mix with vinegar and pepper; cut it raw and mix with mayonnaise; steam, cut, with mayonnaise dressing; or, cook with stew or soup.
Okra is easy to grow anywhere during summer season in cold countries and throughout the year in tropical areas. You can even plant it in a container garden at the terrace in condominium buildings.
Inventor of PYRO-ENERGEN, the author, Mr. Takano himself picks up Okra in his backyard garden
To tell you the truth, I did not know that okra seed was used as a substitute for coffee beans during World War II. I have about 500 grams of okra seeds, so I roasted one-half of it using an iron cast pan, and pulverized it. I made okra coffee with it, and it tasted like real coffee although it was darker in color. When I offered the okra coffee to my staffs and visitors who did not know the real thing, they replied "Oh, you got a new blend of coffee, taste is good". I blended it with real coffee, too. It tastes all right. We do not know, however, what nutrients okra coffee gives.
