Okra, also known as ‘lady’s finger’ and ‘bamia pod,’ is a Malvaceae family flowering plant that blooms over several seasons. The plant thrives in hot, humid environments, and its green pods command a high price in markets around the world. Okra is a versatile vegetable with a high nutritional value that appears in a wide range of foods and cuisines.
Okra, like many vegetables, is beneficial to one’s health due to its high fiber and antioxidant content. However, eating too much okra can aggravate some medical conditions because of the chemical components it contains, which act as food for these conditions.
This article will inform you about medical conditions that can be exacerbated by eating too much okra.
1. Gastrointestinal issue
Okra contains fructans, which are carbohydrates. Consuming fructans or foods containing fructans can aggravate symptoms such as diarrhea, gas, cramping, and bloating in people who already have digestive or gastrointestinal issues.
2. Stone in the kidney
Okra has the highest oxalate content of any vegetable. The main component of the most common type of kidney stone is calcium oxalate. Oxalates-rich foods, such as okra and spinach, may increase the risk of kidney stones in people who have already had them.
In patients suffering from joint problems such as arthritis, the poisonous component solanine found in okra may aggravate existing symptoms and cause persistent swelling in some cases. Solanine can also be found in blueberries, artichokes, potatoes, and eggplant.