Okra is a flowering plant known for its edible seed pods. It’s cultivated in warm and tropical climates.

Sometimes referred to as “lady’s finger,” okra comes in two colors of red and green. Both varieties taste the same, and the red one turns green when cooked.

Biologically classified as a fruit, okra is generally utilized like a vegetable in cooking.

Okra is rich in magnesium, folate, fiber, antioxidants, and vitamins C, K1 and A. It may help support healthy pregnancy, heart health, blood sugar, and may even have anticancer properties.

Though it’s not one of the most common foods, okra is packed with nutrition.

Here are some of the nutrition and health benefits of okra.

Okra is an excellent source of vitamins C and K1. Vitamin C is a water-soluble nutrient that contributes to your overall immune function, while vitamin K1 is a fat soluble vitamin that’s known for its role in blood clotting.

Additionally, okra is low in calories and carbs and contains some protein and fiber. Many fruits and vegetables lack protein, which makes okra rather unique.

Eating enough protein is associated with benefits for weight management, blood sugar control, bone structure, and muscle mass, which okra covers.

Okra lowers heart diseases risk because it contains a thick gel-like substance called mucilage, which can bind to cholesterol during digestion, causing it to be excreted with stole rather than be absorbed into your body.

The unique fruit also has anticancer properties, which contains a type of protein called lectin which inhibits the growth of human cancer cells.

Okra lowers blood sugar. Maintaining healthy blood sugar levels is very important for the overall health since high blood sugar can lead to prediabetes.

Dr. Yasin said that, research indicates that eating okra can help decrease blood sugar levels.

“Eating okra has been linked to blood sugar control. Yet some research suggests that it may interfere with common diabetes medications,” Dr. Yasin said.

Okra is good for pregnant women, as it helps to lower the risk of a neural tubes defect, which affects the brain and spine of a developing fetus.

The uncommon fruit is very easy to add to your diet. Though it may not be a staple in your kitchen, it’s quite easy to cook.

When purchasing okra, look for the smooth and tender green pods without brown spots or dried ends. Store them in the fridge or cold place for up to four days before cooking.

Okra can be used in soup and stew since it contains a thick substance that becomes gummy when heated.