The wonders of okra; why it's considered a superfood?

Most of us pushed okra away from our plates when we were young. It is too slimy, and we never understood our parents' vegetable obsession. But, high in fibre, okra controls our blood sugar and is considered best for people with diabetes. First, it is a rich source of insoluble dietary fibre, which builds satiety, delays sugar release and limits hunger pangs, thereby reducing calorie loads. Secondly, it regulates the absorption of sugar through the intestinal tract.
Okra contains high amounts of soluble and insoluble fibres, four grams per 100 grams. These require a longer time to be broken down, digested, and slowly release sugar into the blood. So, the blood sugar never spikes or plummets at any time and remains stable—the diabetes-controlling ability of okra results from its ability to slow down sugar absorption in the intestine. Besides, okra is a good source of phytochemicals, antioxidants and other nutrients like potassium, linoleic acid, vitamin C, calcium, protein and folate. One cup of cooked okra packs around 37 micrograms (mcg) of folate.
It is also a rich source of antioxidants, vitamins B6 and folate, all of which help regularise blood sugar levels and reduce the progression of diabetic neuropathy. It has a low glycaemic index (GI) that measures how quickly food affects sugar levels in your bloodstream. It contains a good amount of liquids and is low in calories, which helps in weight management. Being readily available and easy to prepare, it can quickly become a part of your daily diet.
The high fibre content is suitable for controlling cholesterol. It contains the enzyme pectin, which helps to reduce bad cholesterol and increases good cholesterol, thereby protecting heart health. It prevents oxidative damage to cells and lowers the risk of cancer. It also prevents anemia. The okra's mucilage binds the cholesterol and pulls out bile acid, carrying toxins dumped into the liver. With 47.4 per cent of linoleic acid, okra becomes an excellent source of polyunsaturated fatty acids. The protein content, which is almost equivalent to soya, the enzyme lysine, and tryptophan amino acid (which regulates serotonin and melatonin and our sleep-wake cycle) make okra a powerhouse food.