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Digital Subscriptions > Healthy Magazine > October/November 2017 > IN SEASON…OKRA

IN SEASON…OKRA

This podded green vegetable is great for adding texture to soups and stews – plus, it’s packed with vitamins, minerals and fibre

EAT YOUR 5 - A - DAY

*Products from hollandandbarrett.com. Compiled by Francesca Specter. Photograph Getty

DID YOU KNOW?

Okra is closely related to the cotton plant (well, that explains the fuzz!).

Much like Marmite, okra divides opinion. Some dislike its slimy texture, while others consider its aubergine-like taste a welcome addition to a stir-fry or stew. It also goes by a host of names: some refer to okra as ‘lady’s fingers’, in Africa its ‘gumbo’, in India ‘bhindi’, and ‘bamies’ in the Med. What’s certain, though, is its sparkling nutritional profile. Okra is rich in both soluble fibre – which maintains healthy cholesterol levels – and insoluble fibre, which aids digestion and helps to keep you feeling full. It’s also rich with folic acid and vitamin B6, important for metabolism, immuneboosting vitamin C and vit A, which keeps your eyes healthy. What’s more, it’s packed with essential minerals, such as iron, which prevents anaemia, and magnesium, which aids muscle recovery.

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About Healthy Magazine

Eat yourself healthier this autumn with our special Food Issue! Inside, you’ll find delicious recipes to help you fight off colds, beat the bloat and get glowing skin. We reveal the results of our food survey – including what you really think about the trend for clean eating – and launch our #snackhappy campaign. Plus, how to recharge your sex drive, cut your breast cancer risk and the truth about feeling low in winter. Find out more in the brand new issue of Healthy!
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