• Okra / Yambó / Giambo / Molondrón / Ladys fingers / Bhindi / Gimbombó • ¿Qué es la Ocra? Okra ( Abelmoschus esculentus Moench), known in many English-speaking countries as ladies fingers, bhindi, bamia, ochro or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world. In the Caribbean islands, okra is eaten in soup. In Curaçao the soup is known as jambo which primarily is made out of the okras mucilage. It is often prepared with fish and funchi, a dish made out of cornmeal and boiling water. In Haiti, it is cooked with rice and maize, and also used as a sauce for meat. In Cuba, it is called quimbombó, along with a stew using okra as its primary ingredient. In Dominican Republic is eaten as if in salad and also cooked with rice. In Trinidad and Tobago okro is used as one of the main ingredients in the thick soup-like melting-pot dish called callaloo. In Trinidad and Tobago and other West Indian territories it is also used as a major ingredient in the cornmeal-based meal called cou-cou that is similar to polenta. * Read more: en.wikipedia.org/wiki/Okra *** • ¿Qué es la Ocra? La ocra, gombo, gimbombo (Puerto Rico, Venezuela y Cuba), molondrón (República Dominicana), yambó, bamia, ají turco, algalia o angelonia es una verdura tropical, originaria de África. Su fruto, una cápsula de forma piramidal y se emplea como verdura y como condimento. Su superficie es velluda y su corte transversal presenta cinco cavidades —en cada una de las cuales es visible una semilla — y deja escapar, aún crudo, el mucílago viscoso que le es característico. Existen dos variedades: los gombos verdes y los gombos rojos. El fruto contiene una sustancia mucilaginosa (de textura gelatinosa) útil para espesar sopas y ragús. Se recomienda elegir ocras bien coloreadas de menos de 1 dm de largo para que no estén demasiada duras. Se come cruda o cocida y forma parte de los múltiples platos creoles. Se combina bien con el tomate, la cebolla, el pimiento, el ñame, así como con el curry, el coriandro, el orégano, el limón y el vinagre. Es una verdura frágil, que se conserva de dos a tres días en el frigorífico en una bolsa de papel. *** • How to grow and harvest Okra (Gumbo or Ladies Finger) plus recipe! https://youtube/watch?v=N4sId5--498 *** • How to make okra water for diabetics https://youtube/watch?v=qs-RRcEENjo *** • Health benefits of Okra The pods are among the very low calorie vegetables. They provide just 30 calories per 100 g, besides containing no saturated fats or cholesterol. Nonetheless, they are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs. The pods are one of the rich sources of mucilage substance that help in smooth peristalsis of digested food through the gut and ease constipation condition. The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta-carotene, xanthin and lutein. It is one of the vegetables with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers. Fresh pods are the good source of folates; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during the pre-conception period helps decrease the incidence of neural tube defects in the offspring. The gumbo pods are also an excellent source of anti-oxidant vitamin, vitamin-C, providing about 36% of daily-recommended levels. Research suggests that consumption of foods rich in vitamin-C helps the body develop immunity against infectious agents, reduce episodes of cold and cough and protect the body from harmful free radicals. The veggies are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K. Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones. The pods are an also good source of many important minerals such as iron, calcium, manganese and magnesium.
Posted on: Tue, 16 Dec 2014 20:18:14 +0000