Nutrition
Benefits of eating okro
Rich in nutrients
Okra is packed with essential nutrients like vitamins A and C, magnesium, potassium, and calcium, which support overall health and vitality.
Supports digestion.
Okra is high in fiber, aiding digestion and preventing constipation. It also supports a healthy gut by promoting the growth of beneficial bacteria.
– Lowers cholesterol levels
The fiber content in okra helps reduce cholesterol absorption, lowering the risk of heart disease and improving overall cardiovascular health.
– Manages blood sugar levels
Okra contains compounds like polyphenols and fiber that help regulate blood sugar levels, making it beneficial for individuals with diabetes or at risk of developing diabetes.
– Boosts immune system
Okra is abundant in vitamin C, an antioxidant that strengthens the immune system and helps protect against illnesses and infections.
– Supports weight loss
Okra’s high fiber content promotes feelings of fullness, prevents overeating, and aids in weight management.
-Enhances vision
Okra is rich in vitamin A, which is essential for good vision. Consuming okra regularly may help prevent age-related macular degeneration and maintain healthy eyesight.
– Anti-inflammatory properties
Okra contains anti-inflammatory compounds that may help reduce inflammation and associated chronic diseases, such as arthritis or heart disease.
– Supports bone health
The vitamin C, calcium, and magnesium in okra are essential for maintaining strong bones and preventing conditions like osteoporosis.
– Improves skin health
The antioxidants in okra, including vitamins A and C, help combat free radicals, improve skin texture, and promote a healthy complexion. They may also aid in the prevention of premature ageing and wrinkles.
Source:ndtv.com
● Weight loss
● Good for pregnant women
● -Regulates blood sugar
● -Aids digestion
● -Dietry fibre
Egg stew is a traditional dish from Ghana. It is very healthy and easy to prepare. The dish is traditionally served with rice, plantain and any other meal of one’s choice.
Ingredients
-1 litre of vegetable oil
-2 fresh salmon
-10 large tomatoes
-5 large onions
– 6 eggs
-3 tablespoonful of pepper
-1 tablespoonful of powdered garlic and ginger
-1 tin of mackerel
– I large green pepper
-3 tablespoonful of tomatoes paste
Preparation
-Wash tomatoes, onion, green pepper and blend
-Put oil on fire and add onion and powdered pepper to it
-When onions turn golden brown, add blended tomatoes and tomato paste to it. (Allow it to cook for 3 minutes.)
-Add eggs and salmon to stew and leave it for a minute before stirring.
– Add seasoning to the stew and serve.
By Linda Abrefi Wadie
Every baby deserves a healthy start. But in Ghana, too many children are being born already behind, too small, too fragile, and at far greater risk than their peers. Low birth weight, defined as weighing less than 2.5 kilograms at birth, affects an estimated one in seven newborns in this country.
That is a significant proportion of children beginning life at a disadvantage, often due to preventable causes.
Children born with low birth weight face a steeply uphill journey from their very first breath. They are more susceptible to birth asphyxia, infections, hypothermia, and respiratory complications.
They are more likely to die in their first month of life. Those who survive face higher risks of stunting, impaired cognitive development, and a greater likelihood of developing non-communicable diseases including type two diabetes, hypertension, and heart disease later in life.
Low birth weight does not just harm the child today. It shapes their health for decades.
The most powerful determinant of a baby’s birth weight is what the mother eats, and how healthy she is before and during pregnancy. Research in Ghana has consistently shown that maternal anaemia, poor dietary diversity, and inadequate antenatal care are all strongly linked to low birth weight.
A study in Cape Coast found that mothers with low dietary diversity during pregnancy were significantly more likely to deliver low birth weight babies. In Northern Ghana, maternal anaemia in both the first and third trimesters of pregnancy increased the risk of low birth weight. What a woman eats is what her baby weighs.
Education matters too. Mothers with secondary or higher education have been found to be less likely to deliver a low-birth-weight baby, a difference attributed to better nutrition knowledge, improved antenatal care attendance, and healthier health-seeking behaviour overall.
This points clearly to the need for a whole-of-society response, not just a clinical one.
Ghana has made some progress on low birth weight, but the burden remains unacceptably high and in some parts of the country, it is worsening. Other important risk factors must not be overlooked.
Adolescent pregnancy, which remains prevalent in several regions, is strongly associated with low birth weight because young mothers are often still growing and competing with the fetus for nutrients.
Malaria infection during pregnancy, particularly in endemic areas of Ghana, damages the placenta and restricts nutrient transfer, further increasing the likelihood of a low-birth-weight baby.
These risk factors compound the effects of poor maternal nutrition and limited antenatal care. Leaders in government, health facilities, and communities must prioritise maternal nutrition before, during, and after pregnancy.
Reducing low birth weight is not complicated. It requires feeding mothers well, supporting them through antenatal care, ensuring access to iron-folic acid supplementation and malaria prevention during pregnancy, and treating their health as a national priority, not an afterthought.
Feature article by Women, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition project
