Okra is a “power house of valuable nutrients,” according to the University of Illinois Extension program. It contains no fat or cholesterol, rich amounts of soluble fiber, which promotes healthy cholesterol levels, and insoluble fiber, which promotes a healthy digestive tract, lowering your risk for colorectal cancer. Okra is also high in folic acid and vitamin B-6, which plays an important role in your metabolism and physical development, vitamin A, which promotes healthy tissues and eyes, and vitamin C, which supports strong immune system function. Okra also contains essential minerals, including potassium, magnesium and iron. One half-cup of okra contains 25 calories, 2 g of fiber and 1.52 g of protein.
Like most vegetables, okra in its natural state is nutritious and unlikely to cause adverse effects. If you’re prone to oxalate kidney stones, however, eating okra in excess may worsen you symptoms, according to the University of Maryland Medical Center. Although not as rich in oxalates as other foods, such as lamb, chocolate and spinach, okra does contain moderate amounts. The way you prepare okra also influences its nutritional value. A 3-oz serving of fried okra, for example, contains 210 calories, 10 percent of the daily recommended allowance of saturated fat and nearly 60 percent of the RDA of cholesterol. Preparing okra with butter, margarine, lard or oil has similar effects. Maintaining modest saturated fat and cholesterol intake is important for preventing and reducing the effects of high cholesterol, high blood pressure and heart disease. Over-cooking okra may rid the vegetable of some of its nutrients.
Does this mean you should stop eating Okra? No!
You can find more info on how to prepare and store Okra HERE
Article source from Livestrong.