Okra or gumbo

Technically it is known as Hibiscus esculentus. It is an annual plant of the mellow family, native to Africa, which grows to height of six feet and has yellow flower and large ovate leaves. Its mucilaginous pods are eaten in soups and stews as a vegetable. Okra is now extensively grown in the southern U.S. It is not found in India. Okra pods are very rich in vitamins A, B, C and G and minerals.

Benefit and uses of Okra.

• Okra is a good source of vitamin C and A, also B complex vitamins, iron and calcium. It is low in calories, a good source of dietary fiber, and is fat-free.
• Vitamin C, present in fruits and vegetables, is a powerful antioxidant and anti-inflammatory. This anti-inflammatory activity may influence the development of asthma symptoms.
• Okra leaves are tender and mild to eat. They make a nice addition to salad, and when cooked give a slight okra flavor.
• Okra is controls blood pressure and Enhances blood flow.
• Superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract.
• Okra contains only 25 calories, too, so if it's prepared in a low-fat recipe, it's an incredibly healthy addition to any meal.
• Okra valuable nutrients, including vitamin C and an antioxidant that plays a major role in fighting cancer and heart disease and also helps keep the digestive system healthy.