Where is okra native to? Let us take you through the origins of okra

Okra is a relatively common vegetable in the south, known as the king of vegetables, and its nutritional value is very high. So where is okra native to? Let us take a look together.

1. Origin of okra

Okra is native to India and is widely cultivated in tropical and subtropical regions. It has been introduced and cultivated in provinces such as Hebei, Shandong, Jiangsu, Zhejiang, Hunan, Hubei, Yunnan and Guangdong, and the planted area is relatively extensive in provinces such as Hunan and Hubei.

2. The economic value of okra

The leaves, buds and flowers are rich in protein, vitamins and mineral salts. The seeds contain relatively large amounts of elements such as potassium, calcium, iron, zinc and manganese; oil and protein can be extracted from them; they have a special fragrance, can be pressed for oil, and can also be used as a coffee additive or substitute; the seeds contain about 15-20% oil, and the oil contains a small amount of gossypol, which is slightly toxic, and after high-temperature treatment it can be eaten or used for industrial purposes.

3. The nutritional value of okra

Okra is rich in nutrients. The young fruit contains a large amount of viscous sap and has a special fragrance. Its sap is mixed with pectin, araban and galactan, among others. Its pectin is soluble fiber, which is highly valued in the modern new concept of health care. Regular consumption of it has the effect of strengthening the stomach and intestines and nourishing yin and yang. According to measurements, every 100 grams of young fruit contains 2.5 grams of protein, 0.1 grams of fat, 2.7 grams of carbohydrates, and 660 international units of cellulose A. Vitamin B1, 0.2 milligrams, vitamin B2 0.06 milligrams, vitamin 44 milligrams, calcium 81 milligrams, phosphorus 63 milligrams, iron 0.8 milligrams. It is an ideal high-grade green nutritional health vegetable for the new century.

Okra has a very high nutritional value and a smooth texture, and can generally be stir-fried, made into soup, pickled, canned, etc. In addition to the young fruit being edible, its leaves, buds and flowers can also be eaten.