CSIR scientist shares benefits, harms of consuming Okra
Source: Chronicle News Service / Niranjan Oinam

Imphal, February 14 2025: Okra - or as is known by other names like Lady's finger or Sponge Fingers in English, Bhindi in Hindi and 'Bhelandri' in Manipuri - is one of most loved vegetables and consumed all over the world.

However, many people do not know how beneficial or harmful this beloved vegetable is to the human body.

In Manipur, this vegetable is fried or steamed, consumed fresh or cooked as 'Iromba', or used in making mashed chilli chutney (morok metpa).

The scientific or botanical name of this vegetable is Abelmoschus esculentus (L.) Moench, or Abelmoscus officinalis (D.C) Endl.

Speaking exclusively to The People's Chronicle, Council of Scientific and Industrial Research (CSIR) North East Institute of Science and Technology, Branch Laboratory Lamphelpat chief scientist Prof Huidrom Birkumar pointed out that though the true origin of Okra is difficult to establish, the vegetable/plant is found extensively in Southeast Asia, Ethiopia, and parts of western Africa.

The plant grows naturally well in tropical, sub-tropical and warm temperate conditions.

At present, the plant is grown across the world, he added.

The chief scientist continued that every 100gm of Okra contains two gram of dietary fibre, 1.5gm of protein, 5.8gm of carbohydrate, 13 microgram (mg) of vitamin C, 36.5mg folic acid, 50mg calcium, 0.4mg iron, 256mg potassium and 46mg of magnesium, according to a scientific report.

As per another report, the human body requires a certain amount of vitamin B6 and folic acid to stay healthy.

Of the total amount, around 10 per cent can be obtained from half-a-cup of cooked Okra.

In addition, Okra contains no cholesterol but contains important minerals like 0.098mg of copper, 0.99mg magnesium, 63mg phosphorus, 0.7microgram selenium, 0.6mg zinc and 225 microgram of beta-keratin.

Prof Birkumar continued that Okra has numerous advantages for the human body including maintain the glucose level and lowering the cholesterol level.

He explained that the myricetin Compound contained in Okra helps in lowering the sugar level in blood, in addition to its high dietary fibre content which assists in treating diabetes.

It is also safe to give to heart patients as it helps lower the cholesterol levels, he conveyed.

Citing another scientific report, Birkumar said that Okra contains properties which can help prevent breast cancer.

Another reports stated that the nectar obtained from the fruit of the plant is able to kill cancer cells (melanoma).

In addition, Okra should be given to pregnant women especially the first timers as it contains high quantity of folic acid and able to prevent birth defects or neural tube defects.

The vitamin C helps strengthen the foetus.

"One report states that as Okra contains high quantity of anti-oxidant, it helps slows down the ageing process," Prof Birkumar added.

Additionally, Okra helps in resolving the digestive issues caused by the bacteria, Helicobacter pylori, in the stomach, apart from resolving constipation-related issues.

Acid refluxes pan also be treated by consuming Okra and the linoleic acid contained in the plant helps in proper function of the various organs in the human body, the professor said.

However, despite its many benefits, over consuming Okra also have its disadvantages.

Eating too much Okra can cause Hyperkalemia or other serious kidney conditions.

The vitamin K in Okra can increase blood coagulation and as such, people with blood coagulation issues should avoid this plant.

The oxalate acid in Okra can cause the formation of stones in the gallbladder, he informed.

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