Eaten raw, okra stands out as an example of a humble nutritional discovery that may
leave many wondering how they missed it, having only ever consumed it in heated form,
and the raw variant does deliver a benefit impossible to retain when cooked.

It goes without saying that eating raw okra is perfectly safe and comes with a nutritional
value that makes up for the minor adaptation to its textural difference that it requires.

The very feature that distinguishes okra lovers from okra haters, the mucilaginous
property of raw okra, is what makes it extremely healthy due to the presence of that
gel-like substance called mucilage, which serves as an anti-inflammatory coating that
heals your stomach lining, fuels healthy bacteria and helps regulate blood sugar levels
due to slowing down glucose absorption.

The nutritional benefits include high amounts of vitamin C, some important folic acid and
antioxidants that get damaged in the cooking process.

Raw, the taste is somewhat grassy and vegetal, reminiscent of that of a green bean but
with a slight textural difference.

Eaten sliced in salads, paired with dips or included in fresh juices, raw okra will
seamlessly fit in and does not require you to adapt your diet to accommodate it.

As far as the right stage to consume it is concerned, the best option is to use small and
still quite young and firm pods, since even when cooked, older ones become too fibrous
and tough.

It has been a constant source of wonder as to why people have taken so much effort to
discover and process various nutrients, while all along there were a number of foods
with incredible nutritional benefits that only required consumption in unprocessed, whole
form.

Some people, in turn, had the good fortune of discovering a little-known book on healing
foods that contained everything they needed to know in order to start making changes
in their diet.

Full story:
https://www.quora.com/Is-okra-ok-to-eat-raw

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