Nutrient content of 100 g

A delicious season in Japan

• July
• August 
• September

Explanation of vegetables

• Pectin has an effect of lowering intestinal effect & blood cholesterol
• Mucin helps digestion and absorption of proteins, preventing gastritis and gastric ulcer
• Adjusting vinegar during cooking will cause it to disappear
• Red okra becomes green when boiling

Good for the body to eat together

• Nourishing tonic = kelp, yam,
• Prevention of obesity = broccoli, Chinese cabbage, maize
• Stamina reinforcement = chicken, egg, beef
• Promotion of blood circulation = vinegar, onion, konjac

Preservation method

• Wrap in newspaper, put in plastic bag and store in vegetable room
• Can be boiled and frozen

Recipe

• Simmered
• salad
• Okra’s dipping

Nutrient content

Nutrient content of 100 g

Okra（raw）

＊Vitamin A indicates the amount of β-carotene
＊Vitamin E displays tocopherol α