What are the growth habits of okra? What are the nutritional values ​​of okra?

Okra is rich in trace elements such as zinc and selenium, as well as vitamin C and soluble fiber. It not only has a health-promoting effect on the skin, but also can make the skin white and tender. Do you know and understand the growth habits of okra, the nutritional value of okra, and the benefits of blanching okra?

Contents of this article

1. Growth habits of okra

2. What is the nutritional value of okra?

3. What are the benefits of blanching okra

Growth habits of okra

temperature

Coffee sunflower likes warmth, is afraid of severe cold, and has strong heat resistance. When the air temperature is 13℃ and the ground temperature is around 15℃, the seeds can germinate. However, the optimum temperature for seed germination and growth period is 25-30℃. If the monthly average temperature is lower than 17℃, flowering and fruiting will be affected; if the night temperature is lower than 14℃, the growth will be slow, the plant will be short, the leaves will be narrow, there will be few flowers, and many flowers will fall. The optimum temperature of 26-28℃ will result in more flowers, a high fruit setting rate, and fast fruit development.

Moisture

Coffee sunflower is drought and moisture tolerant, but not waterlogged. Excessive soil moisture during the germination period can easily induce seedling blight. Drought during the fruiting period will result in poor plant growth and poor quality, so the soil should always be kept moist.

illumination

Coffee sunflower is particularly sensitive to light conditions, requiring long and sufficient light. You should choose a sunny plot, strengthen ventilation and air permeability, and pay attention to reasonable density to avoid shading each other and affecting ventilation and light transmission.

soil

Coffee sunflower has a wide adaptability to soil, regardless of soil quality, but loam or sandy loam with deep soil layer, looseness, fertility and good drainage is more suitable. Fertilizer is mainly nitrogen in the early growth period, and more phosphorus and potassium fertilizers are needed in the middle and late stages. However, too much nitrogen fertilizer will cause the plant to grow too tall, delay flowering and fruiting, and increase the fruiting node; insufficient nitrogen fertilizer will cause poor plant growth and affect flowering and fruiting.

What is the nutritional value of okra

1. Okra contains pectin, galactomannan, etc., which can help digestion, treat gastritis and gastric ulcers, and protect the skin and gastric mucosa. It is known as one of the best health vegetables for humans.

2. It contains a variety of nutrients such as iron, calcium and sugar, which can prevent anemia. The mucin it secretes can protect the stomach wall, promote gastric juice secretion, increase appetite, and improve indigestion. It contains vitamin A, which is beneficial to retinal health and maintain vision.

3. For young adults and athletes, okra can eliminate fatigue and quickly restore physical strength. At the same time, okra tender fruit contains a viscous liquid and arabinan, galactan, rhamnose, protein, calcium oxalate, etc. Regular consumption helps digestion, enhances physical strength, protects the liver, and strengthens the stomach and intestines.

4. Okra contains special medicinal ingredients that can strengthen the kidney and replenish deficiency, and has an auxiliary therapeutic effect on male organic diseases. It is a suitable nutritional and health vegetable and enjoys the reputation of "plant Viagra".

5. Okra is rich in trace elements such as zinc and selenium, which can enhance the body's anti-cancer ability. In addition, it is rich in vitamin C and soluble fiber, which not only has a health care effect on the skin, but also can make the skin white and tender.

What are the benefits of blanching okra

Okra is a herbaceous plant. Although it contains a lot of protein and calcium, it also contains a lot of oxalic acid and tannins. When eaten raw, oxalic acid and tannins will inhibit the absorption of calcium and protein. After blanching, the oxalic acid and tannins can be removed, promoting the absorption of calcium and protein.

If raw okra is eaten directly, it will be very sticky and have a astringent taste. Blanching it in water can remove the tannic acid in it and the astringent taste. The sticky okra is mucus protein, and high-temperature blanching will also cause the protein to deteriorate, thus removing the sticky feeling.