1, look at the color

Good okra is brightly colored, usually bright green, and a little bright yellow is even better.

Step 2 look at the appearance

The shape is full, tall and straight, with a thin layer of fluff on the surface, and the okra without scars and black spots is better; If there are wrinkles on the surface, the color is dull, or there are spots, it means that the okra is not fresh. ?

Step 3 look at the size

The smaller the okra, the more tender it is. The one with a height of 5~ 10 cm is the best, and the one with a height exceeding 10 cm is not good. ?

4. Shrinkage hardness

Fresh okra is tough and not hard. The harder it is, the older it gets. ?

Step 5 smell it

Fresh okra has a faint fragrance, while old okra has almost no taste.

Extended data:

Nutrition of okra;

Okra, also known as pig excrement beans, okra and eggplant, originated in Africa and was introduced to China in the early 20th century. Generally planted in the southern region, it is called "plant gold" and has many unknown nutritional characteristics.

Okra is rich in vitamins and minerals. Every 100g of tender okra contains about 4mg of vitamin C, 0/.03 mg of vitamin E/kloc-0, and 3 10μ g of carotene.

Okra is rich in trace elements such as zinc and selenium, which is very helpful to enhance the anti-cancer ability of human body. Secondly, there are viscous liquid substances in the fresh fruit of okra, including pectin, mucopolysaccharide and other polysaccharides. Mucopolysaccharide can enhance the body's resistance, maintain the smoothness of articular membrane and serosa in human joint cavity, reduce the accumulation of lipid substances in arterial wall and avoid the atrophy of liver and kidney connective tissue.

Finally, okra has high water content and low fat, with only 0. 1 g fat per 100 g tender fruit, which is very suitable for women who want to lose weight. Moreover, it is rich in vitamin C and dietary fiber, and it can also make the skin white and tender.

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