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All About Okra
The scientific name for Okra is "abelmoschus esculentus" or also "Hibiscus esculentus". It is known in various parts of the world as Okra, Ladies' Fingers, Bhindi (S. Asia), Bendi (Malaysia), Bamia, Bamya or Bamich (Middle East) or Gumbo (Southern U.S.A.). Okra is found in its wild state on the alluvial banks of the Nile and the Egyptians were the first to cultivate it in the basin of the Nile (12th century B.C.). Okra is rich source of many nutrients, including fiber, vitamin B6 and folic acid. The superior fiber found in okra helps to stabilize blood sugar. Okra's mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. The okra fiber, absorbing water and ensuring bulk in stools, helps prevent and improve constipation. Further contributing to the health of the intestinal tract, okra fiber (as well as flax and psyllium) has no equal among fibers for feeding the good bacteria (probiotics). It is a very good thickener, replacing starchy ones, e.g. in soups and gumbo. Okra is an incredibly valuable vegetable. It is full of nutrients and is economically within reach of most.