Okra is a flowering plant in the mallow family native to East Africa.

It has edible green seed pods and it is caltivated in warm regions.

Okra often gets used like a vegetable in cooking.

You might be familiar with okra as an ingredient in broth, for example. Though not necessarily a household name in healthy foods, okra still has plenty of nutritional value.

It has  vitamin C that helps support healthy immune function as it is also rich in vitamin K, which helps your body clot blood.

Few months ago it was trending for some reasons.

Below are more benefits of the vegetable.

1. Provides good nutrition

Okra is rich in vitamins, minerals and disease-fighting nutrients.

2. Strengthens bones

Fruits and vegetables aren’t usually known for boosting bone health, but okra is a rare exception.

Okra is an excellent source of calcium, which is important for strong bones. In one-half cup of cooked okra, you get about 6% of your daily calcium.

Even better, okra is also full of the less well-known  Vitamin K. “Vitamin K is a fat-soluble vitamin that you need for growing and maintaining bone strength.

3. Supports digestion

Okra is high in fiber, aiding digestion and preventing constipation. It also supports a healthy gut by promoting the growth of beneficial bacteria.

4. Supports weight loss

Okra’s high fiber content promotes feelings of fullness, prevents overeating, and aids in weight management.

Below are ways that you can prepare it.

1. Cut the okra into small slices and cook it in a little oil with your choice of spices and seasonings. This method helps retain its nutrients
2. Cut the okra lengthwise, toss it in olive oil, sprinkle some salt and pepper, and roast or grill until tender. This method enhances its natural flavours.
3. Okra works well in curries and stews, adding a unique texture and flavour. It pairs well with various vegetables and proteins.
4. Okra can be pickled similarly to cucumbers or other vegetables. It can be enjoyed as a tangy and crunchy snack.

Add it to vegetable or meat-based soups to increase their nutritional value.