Okra is a vegetable that has become quite popular in recent years. Due to its crisp and juicy texture, smoothness without being greasy, and unique odor, it is well-liked by many. Especially in this health-conscious era, okra has become a symbol of healthy vegetables.
From a nutritional perspective, okra contains protein, fat, carbohydrates, as well as abundant vitamins, calcium, phosphorus, iron, and other substances, providing ample nutrition to the human body. Okra also contains unique sticky substances, which are not collagen but polysaccharides, and it is the presence of these substances that gives okra its sticky taste.
Can diabetics really lower blood sugar by eating okra every day?
Many people associate okra with lowering blood sugar, believing that the sticky substances in okra can control the rate of blood sugar increase and have a similar effect to insulin. Moreover, research has shown that the extract from okra, called okra pectin, has a certain effect on treating diabetes in experimental animals and diabetic nephropathy.
However, in reality, okra is just a common vegetable. While it may have some effect on treating high blood sugar patients, it does not have miraculous effects on lowering blood sugar. Furthermore, the experiments involved concentrated doses, and it is difficult to achieve this level just by eating okra. Do not rely solely on the belief that okra can lower blood sugar and delay proper treatment.
Okra is still a very healthy food. It can protect the digestive system, as the polysaccharides in okra can promote intestinal motility, prevent constipation, and provide nutrition to beneficial bacteria in the intestines, maintaining a healthy environment.
For peptic ulcer patients, consuming some okra is beneficial, as the mucin it secretes also protects the stomach lining and helps repair gastric mucosal cells.
Eating okra regularly can also have anti-aging effects. Research has found that yellow okra is rich in flavonoids, even higher than those in soybeans. This can improve endocrine conditions, reduce the formation of free radicals, and achieve anti-aging effects.
Okra is also very high in vitamin C. Every 100 grams of okra contains 44 milligrams of vitamin C, making it a good source of this vitamin. The beta-carotene in okra is also beneficial for the skin, promoting skin whitening.
It is recommended to eat okra when it is fresh. If stored for a period of time, the fiber content will increase, changing the texture and making it harder to chew. Blanching and stir-frying okra is a good method to preserve its nutrients and achieve the best texture.
