Where is red okra mainly distributed? When is the best season to eat red okra?

Green okra, also known as yellow okra, is the most common variety of okra on the market. Most of the okra people eat is green okra. Red okra is red and is the leader in the okra world. Today, let's take a look at where red okra is mainly distributed and what season is suitable for eating red okra?

Contents of this article

1. Where is red okra mainly distributed?

2. What season is suitable for eating red okra?

3. The difference between red okra and green okra

Where is red okra mainly distributed?

Red okra, scientific name: Hibiscus coccineus (Medicus) Walt, is a variety of okra with red fruit skin. Red okra is native to the southeastern United States and is most cultivated in the United States. It is occasionally introduced and cultivated in gardens in Beijing, Shanghai, Nanjing and other cities in China.

What season is suitable for eating red okra?

Okra is normally planted in April. It takes about 60 days from sowing to the formation of the first tender fruit. The entire harvest period is 60 to 70 days, and the full growth period is about 120 days. Fresh and tender okra can be eaten in early June every year, but due to the widespread existence of greenhouse cultivation, okra can be planted from April to August every year, which means that fresh okra can be eaten throughout the summer and autumn.

The difference between red okra and green okra

1. Different colors

Red okra: Red okra is red in color, which is a beautiful color. The flowers are red during the flowering period, making it the most beautiful okra.

Green okra: The flower of green okra is yellow. Green okra, also known as yellow okra, is the most common variety of okra on the market. Most of the okra people eat is green okra.

2. Nutritional value

Red okra: The reason why red okra is red is because it is rich in anthocyanins, which are antioxidants. Eating red okra is very helpful in slowing down aging.

Green okra: Except for the absence of anthocyanins, green okra has all the nutrients contained in red okra, such as the rich mucus protein in okra mucus, and the vitamin A and vitamin C shared by okra.

3. Different cooking methods

Red okra: Red okra is rich in anthocyanins, which are not resistant to high temperatures, so red okra is best eaten raw or served cold to allow the body to absorb as much anthocyanins as possible.

Green okra: Green okra does not contain anthocyanins. In order to better absorb the protein and other nutrients in okra, it is recommended to cook green okra before eating.

4. Different cold properties

Red okra: Okra is a cold food. Cooking and heating can remove some of its coldness, but red okra is eaten raw, so it is quite cold. People with poor spleen and stomach or cold body are not recommended to eat too much red okra.

Green okra: Green okra is mostly blanched before cooking. This not only removes the oxalic acid and tannins in the okra, but also removes some of the coldness in the green okra, reducing its coldness and making it suitable for more people to eat.