Home Taste Okra: It is not collagen but polysaccharide that is sticky and greasy.

Summer is scorching and appetite is poor. Fresh iced okra has become the savior on the dining table.

Scald okra in boiling water, take it out, cut it in half, put it in the refrigerator, and match it with garlic sauce, soy sauce or mustard when eating. The crisp taste is mixed with smooth juice, and the cold feeling slides into the throat in an instant. What a beautiful word.

At the same time, the mucus of okra has also been given a new meaning. It is said that eating more can supplement collagen. In addition, others say that eating okra is a [stimulant]. Is this true? What benefits can it bring to our health?

It looks like chili, but it is related to cotton.

Okra is a mallow plant, but it is a big family with cotton in terms of seniority. Okra comes from Ethiopia and West Africa in Africa. In addition, India in Asia is also the production center of okra. Indians love the sticky taste and are also one of the standard ingredients in Indian curry.

It is only in recent years that Chinese people eat okra.

There is also a [high-grade product] on the market, called red okra. However, red okra is not a special species in what, only a little more anthocyanin, and its taste and nutrition are almost the same as okra.

If you cook it for too long, the red color on it will fade and lose its bright red color. Therefore, when eating red okra, you should try your best to control the cooking time, otherwise, the high-grade goods bought at a large price will disappear.

Not collagen, but polysaccharide

Although okra mucus is very similar to meat jelly, the composition of the two is completely different. The composition of meat jelly is collagen, while the composition of okra mucus is polysaccharide.

Do you still remember the agaric and towel gourd we mentioned two weeks ago?

Okra polysaccharides have the same function:

    Can promote gastrointestinal peristalsis and maintain intestinal vitality; Provide nutrition for probiotics in intestinal tract and maintain a healthy intestinal microbial environment; Can adsorb a certain amount of cholesterol and take it out of the body to achieve the purpose of reducing total cholesterol.

In addition, even if you eat pig trotters instead of okra, the collagen you eat cannot be directly added to the skin to relieve skin dryness and eliminate wrinkles.

Because the collagen we eat, like other proteins, will be decomposed into amino acids so that it can be absorbed by people. In fact, collagen is not a good protein food, so eating pig’s trotters and supplementing collagen can eliminate wrinkles, which is only a legend.

Is okra exciting?

Okra seeds contain as much as 1% caffeine, which is basically the same as that in some coffee beans, so some people say eating okra is exciting.

However, this content cannot be reached until the okra is fully ripe, and we usually eat tender okra fruits, so there is no need to worry about it.

Okra is also rich in vitamins. Every 100g of okra’s tender fruit contains 44 milligrams of vitamin C, 0.2 milligrams of vitamin B1 and 1.03 milligrams of vitamin E. Okra is not only unique in flavor, but also a good source of vitamin supplement.

Be sure to eat fresh

The okra we eat is actually the tender fruit of this plant.

If you don’t eat it fresh, the okra fruit will soon become chewable: the okra is constantly synthesizing cellulose, and if you keep it for a long time, you will really feel like chewing cotton. However, refrigeration is not a good choice either, because during refrigeration, okra will grow frostbite. Eating it as soon as possible is the right way.