Okra
A surprising velvety texture
Okra comes to us from Africa. It is the fruit of a large grass that can reach 2.5 metres in height. Its shape is similar to a green chilli pepper. Highly prized in Creole cuisine, it has a subtle taste of green beans, with a creamy texture to boot. The more you cook it, the stickier it becomes. It can be eaten both cooked (in soups, stews, fritters) and raw (in salads).
Once boiled, it is an excellent source of vitamin K, which plays a role in blood clotting. Its high calcium content is noteworthy for a green vegetable. It is also low in calories and favours intestinal transit thanks to its fibre. Lastly, it is an excellent source of manganese, which helps to prevent damage caused by free radicals, responsible in particular for ageing and age-related diseases (cancer, cardiovascular diseases, etc.).
