Okra, also known as lady's fingers, is a plant of the tropical and warm climates that produces edible green pods. The pods are among the very low calorie vegetables. The pods are one of the rich sources of mucilage substance that helps in smooth peristalsis of digested food through the gut and eases constipation condition. Fresh pods are the good source of folates; provide about 22% of RDA per 100 grams. Consumption of foods rich in folates, especially during the pre-conception period helps decrease the incidence of neural tube defects in the offspring. The pods are also an excellent source of anti-oxidant vitamin, vitamin-C, providing about 36% of daily-recommended levels. They 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 also good source of many important minerals such as iron, calcium, manganese and magnesium.
- Fresh Okra Pods
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, or to taste
- 2 teaspoons black pepper, or to taste
Procedure: Preheat an oven to 425 degrees F (220 degrees C). Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.