Why can t okra be eaten raw? Can okra be eaten raw

Eating okra raw is also present in life, but it is recommended that you do not do it, because although it is said that it has high nutritional value, it should still be cooked and eaten, not because there are bacteria on the surface of okra, so why should okra be fried? After you finish reading it, you can be regarded as really understanding okra and increasing your knowledge.

We all know that people nowadays also pay special attention to health, especially for people with particularly high requirements for food, we should know that the nutritional value of this food is high, and it is also very expensive, and the average person wants to eat okra every day, but it is really unaffordable to eat, it is precisely because of the high price of okra, so there are many people, they are not willing to cook okra and eat it, because they will feel that okra's nutrients are lost, in fact, it is not the case if you can eat it without cooking, it is also very problematic.

There is a very big problem with the taste, if it is a little okra now, it may be better to eat raw, but for those who are older to destroy, it will be very bitter to eat, just like eating bitter melon, people who often eat okra should know that there is a kind of fluff on the surface of okra. This layer of fluff has a particularly large impact on the body, because it can cause allergies in the body, especially for friends who are allergic.

There is one of the biggest problems, that is, okra is a cold food, especially for girls to eat it is not very suitable, it was originally a cold food, if you eat it raw at this time, it will be greatly affected for the girl's body, especially people with cold bodies must not be able to eat okra raw and cook it to eat. Therefore, when you eat okra in the future, it is best not to eat it raw, it must be cooked and eaten, especially for girls, although it is said to be good, but if you eat it raw, the impact is still very large.

Stir-fry okra to blanch.

Efficacy and role of okra:

It is said that long-term moderate consumption of okra can improve resistance to hypoxia. In addition, the mucus of okra can promote gastrointestinal peristalsis, help digestion, benefit the stomach and intestines, and reduce blood lipids in the blood. Secondly, although the calcium content of okra is the same as that of fresh milk, the absorption rate of calcium is far higher than that of cow's milk.

The most famous thing is that okra contains a lot of cellulose in its mucus, which is good for fighting cancer. Moreover, eating okra in moderation for a long time can not only eliminate fatigue, but also quickly restore physical strength, which is really beneficial.

Okra is a good food for women who love beauty, okra is a low-energy food, and eating it in moderation for a long time will not gain weight and balance the body. Moreover, the flavonoid content of okra is not only anti-oxidant, but also anti-aging.

A small okra, with great nutrition, was once labeled as a "divine vegetable". However, I still want to remind everyone that no matter what kind of vegetables, no matter how high the nutritional value is, they should be eaten in moderation, otherwise it will affect normal absorption. And if you eat okra raw, it will hurt the stomach and intestines due to the small fluff on the surface, so here is a reminder that it is best not to eat it raw.

Okra can be eaten raw, but it is not recommended to eat too much.

Okra can be eaten raw, especially the tender pods of okra, picked when the okra is the most tender, the fresh okra tastes very crisp, just like the feeling of eating cucumbers, the taste is very fresh, and the meat is relatively soft, and a little sweet, it is a good raw food, but it is not recommended to eat more.

Something fresh is always very full, and okra is the same, the surface should be flat and wrinkle-free, free of spots and scars. This kind of we recommend to eat after heating, the nutritional value of the heated okra is very high, you can stir-fry, you can also fry with lean meat, shrimp, squid, eggs, you can also roll Song's cold dressing, fried in fact there are many ways to eat, heated okra can eat more.

How to choose okra:

1. Pinch gently with your hands, it doesn't feel hard, and it has a bit of toughness. The harder the okra, the harder the seeds inside, and there are too many fleshy fibers, and it tastes completely devoid of its unique flavor and soft texture.

2. The smaller and more tender okra, it is generally picked 3-5 days after the flowering, and if the coarse fiber is delayed, it will lose its edible value. The length of 5 10 cm is the best (the middle finger of the human body is generally about 8 cm long, which can be used as a reference), and the longer okra is only suitable for seed or feed.

3. Fresh okra has a natural fragrance, just like smelling grass when it rains. Older, stale okra lacks fragrance. With a slight scratch of the fingernails, the broken and juicy ones are the freshest.

4. The color is uniform and bright, and the green okra is best to be naturally bright green, or with soft yellow. The surface is no longer fresh when it is crumpled or faded. If the color becomes darker, the hair will get older.

Okra has fine hairs on the surface, which is a sign of softness, and if there are hairs on the ridge, it means that it is not compressed.

The above content refers to Encyclopedia - Okra.

Okra can be eaten raw. Okra is more tender, its flesh is sweet and soft, even if it is eaten raw, the taste will be sweeter and sweeter the more you chew, and the taste is better and fresher than loofah and cucumber. It is also convenient to eat raw, and it can be eaten after washing.

If you are traveling, you can wash it and put it in your bag and eat it when you want to.

The most common way to eat okra is cold salad, and the method is very simple. Blanch in boiling water for 3 minutes, then rinse with cool water and place on a plate. Take a small bowl, add minced garlic, vinegar, salt, sugar, light soy sauce, stir well, and pour it on a plate.

When scrambling and eating, you can scramble eggs, beat the egg liquid first, add a small amount of salt, and put it aside after scrambling. After that, stir-fry okra, fry for about three minutes, add salt, monosodium glutamate, eggs, stir-fry and scatter chopped green onions.

Okra purchase precautions

2. Pinch soft and hard: pinch gently with your hands, it feels not hard, and it is good to have a little toughness. The harder the okra, the older it is, and it loses its unique fragrance and tender texture.

3. Look at the surface: Fresh okra should be full and bright, with hairs on the ridge. The surface should be wrinkle-free and free of spots and scars.

The color is symmetrical and bright, and our common one is green okra, which is better with natural bright green, and more tender with a little yellow. Okra has a fine layer of hairs on its surface, which is also a sign of its freshness.

4. Smell the fragrance: Smell it, the fresh okra has a natural fragrance, and the old and stale okra will lack the fragrance. Fresh okra is crispy and juicy, smooth and fragrant, and can be served cold, stir-fried, stewed, etc., and it is best to blanch it in boiling water for a few minutes to remove astringency before cold dressing and stir-frying.

Okra can be eaten raw.

In particular, the tender pods of okra are picked when the okra is the most tender, and the fresh okra tastes very crisp and refreshing, just like the feeling of eating cucumbers, the taste is very fresh, and the meat is relatively soft, and it is a good raw food.

Its edible part is the fruit pod, and it is divided into two kinds of green wax trembling color and red, which is crisp and juicy, smooth and not greasy, and has a unique fragrance, which is favored by the people. Okra is an annual herb of the genus Okra in the family Malvaceae, and it is also known as coffee swish. Its origin is in India, and it is currently cultivated in Guangdong, Hunan and other regions of China.

It is tubular spire-shaped, about 10-25 cm long, with a long beak at the top and spherical seeds. In addition, it has high economic value and edible value.

Distribution of okra

Okra is native to Africa, introduced into China by India at the beginning of the 20th century, in recent years, in Japan, Taiwan, Hong Kong and Western countries have become a popular best-selling vegetable, in many African countries has become the preferred vegetable for athletes, but also the health food for the elderly. It is distributed in Hebei, Shandong, Jiangsu, Zhejiang, Fujian, Taiwan, Hubei, Hunan, Guangdong, Hainan, Guangxi and Yunnan in China.

Okra prefers warm climates, is not cold-tolerant, and is cultivated in deep, fertile soil, sunny areas. Okra is propagated from seeds, ripe fruits are picked from September to October, dried and threshed, and stored for later use. Sow seeds in the spring, water and fertilize them during the growing season.

The above content refers to Encyclopedia - Okra.

Okra can be eaten raw.

Okra can be eaten raw like cucumbers, tomatoes, and lettuce, but when you eat okra raw, you must first pick out okra with black spots or bad okra, and then clean it to remove the dust on the surface and eat it directly, but okra will have some bitter taste on its skin when eaten raw, and it will taste sweet and fresh and smooth when bitten into the middle.

Okra can be refrigerated for 1-2 hours in advance, and then dipped in condiments such as wasabi or light soy sauce, and it tastes very delicious.

How to store okra:

Freezing is the most common method. Rub with salt to remove the fluff from the surface of the okra. Rinse off the salt water without destroying the okra, and control the kneading time within a minute or two, not too long.

Then wash off with clean water. After draining the water, wipe it off with a paper towel without leaving water droplets, and dry it completely before putting it in the refrigerator. Be careful not to put okra in the sun.

Then use a vacuum bag to remove the air from the bag. The vacuum packaging is covered with a layer of cardboard, and finally a layer of ordinary fresh-keeping bags is wrapped on the outermost layer to prevent moisture. In this way, the packaged okra can be put in the freezer compartment of the refrigerator so that the okra can last for about 10 days.

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Okra can be eaten raw, and fresh okra has a much fresher flavor than eating cucumbers and loofahs.

In Africa, okra is a very common raw snack, and the locals directly clean the fluff on the surface of okra and chew it directly in the mouth, which shows that okra can be eaten raw.

In Europe and the United States, okra is a very popular vegetable, okra is also common in hollow flour salad, and in the south of the United States, New Orleans also has a famous okra assorted soup rice. In Japan, okra is also often used in soy sauce or bonito flakes, or made into okra-grilled eel bibimbap, okra sushi rolls, and more.

How to eat okra raw:

1. Wash and eat raw directly: Choose soft okra, wash it well, and eat it directly, just like eating cucumbers. The taste is crisp and salty, sweet after chewing, and the thick mucus flows into the mouth with every chew.

The tender okra tastes pretty good raw, and it tastes much fresher than eating cucumbers. Its flesh is soft, crisp and sweet, with a unique aroma that accentuates the soft and juicy rounded mouthfeel.

2. Eat salad or salad raw: Another way to eat it raw is to eat the chopped okra salad, dip it in sauce, and make a salad.

Okra is a very popular vegetable in recent years, with very high nutritional value, can prevent intestinal cancer, can also protect the liver, fight fatigue, beauty and so on is also very helpful. So,Can okra be eaten raw？There are many ways to eat okra, and it is recommended to choose okra that is crisp and tender and has less fluff when eaten raw, which will be more refreshing and delicious when eaten directly.

Can okra be eaten raw Okra can be eaten raw. Because okra is relatively tender, its flesh is soft, the taste is sweet, and the unique aroma highlights the crisp and juicy round taste, and the taste is also fresh when eaten raw. Okra gradually becomes sweet after chewing, and the thick and smooth mucus fills the mouth with each chew, and the taste is fresher than eating cucumbers and loofahs.

Okra is very convenient to eat raw, just need to be clear and clean, spin off the water, you can eat, you need to supplement nutrition during the journey, bring okra is right, as long as you take a fresh-keeping bag or fresh-keeping box and seal it in your carry-on luggage, when you want to eat it can be taken out and washed to eat. If you are eating the common yellow okra, it is recommended to choose fresh okra that is crisp and tender and has less fluff on the surface.

1. Help digestion and protect the stomach and intestines.

The viscous substance of okra can promote gastrointestinal peristalsis, which is beneficial to digestion and stomach.

2. Protect the liver.

The pectin and polysaccharides of okra have the effect of protecting the liver.

3. Prevention of intestinal cancer.

The sticky substance of okra contains 50% cellulose, which is good for preventing intestinal cancer.

4. Calcium supplementation. Okra not only contains the same calcium as fresh milk, but also has a calcium absorption rate of 50 to 60%, which is 1 times higher than that of cow's milk, so it is an ideal source of calcium.

5、**。Okra is a low-energy food and is a very good food.

6. Tonify the kidney. Okra is also called carob, and Americans call it"Botanical Viagra", which can be seen in its kidney tonic effect.

7. Fatigue.

For young adults and athletes, regular consumption can relieve fatigue and restore physical strength quickly, which of course has this effect on all people.

Okra can be eaten raw, but it is not recommended to eat too much.

Okra is a common vegetable in our life, its nutritional value is very rich, containing calcium, iron and sugar and other nutrients, has a good effect on preventing anemia, reducing blood lipids, blood pressure and blood sugar.

Fresh okra has a better taste than loofah and cucumber when eaten raw, and eating okra raw can avoid the loss of nutrients during the cooking process. However, it is generally not recommended to eat more raw okra, because okra is a cold vegetable, and if you eat it raw in large quantities, the cold in the body will be aggravated. After cooking, okra will reduce its own coldness, and after eating, the impact on the balance of cold and heat on our human body will be reduced.

In addition, when eating okra in daily life, you must pay attention to the gastrointestinal function, if the gastrointestinal function is poor, gastrointestinal deficiency and frequent diarrhea people should reduce raw food, otherwise it will affect the digestive function of their own gastrointestinal tract, easy to cause diarrhea, bloating.

The other manufacturing method

Okra can also be used in a variety of cooking methods, such as stir-frying, boiling soups, making salads, frying, cold dressing, sauce pickles, vinegar pickles, and making kimchi. That is, it can be cooked alone or with other foods, okra is often used to boil thick soups or stews, and the flavor is strong and strong, and the taste is delicious. Because okra's unique pectin composition thickens the soup.