茹でると緑に！？生が美味しい赤オクラの登場です。

안녕하세요!
WE ARE THE FARM 메구로입니다!

오늘 소개할 내용은 여기

「赤オクラ」

その名の通り、見た目が赤いのが特徴なオクラなのですが、茹でると普通のオクラと変わらない緑になってしまいます。なぜなのでしょう？

大きさや風味は、一般的なオクラと変わりませんが、秘密は色素にあります。赤オクラには、葡萄やブルーベリーのように「アントシアニン」という天然色素が含まれています。これは、植物が紫外線など有害な光から実を守るために蓄えているものなんです！🫐

アントシアニンは水溶性なので、茹でたり加熱したりすると溶けてしまって緑になってしまう、というカラクリです🥬🥬

オクラの食物繊維はゴボウ以上で、整腸作用•便秘解消にも効果大です！！

ディナーではバーニャカウダなどで出会うことができるかもしれません😌

여러분의 방문을 진심으로 기다리고 있습니다 🥬
Say hello to our fresh Red Okura! That can also transform into green!?

Hi there! This is WE ARE THE MARM Meguro.

Today, we will be introducing you to Red Okura.
As the name suggests, its feature is its red color. However, it can easily lose its red color and change into green when boiled in hot water. Why so? you may ask.

Well, Red Okura is no different compared to other Okuras in size-wise and in taste-wise, but the secret is in its pigment. This specific Okura contains anthocyanin, a natural pigment that’s also found in grapes and blueberries. Anthocyanin function as barriers against toxic lights such as UV sunlights. However, because of its water soluble nature, it can easily lose its color by boiling them.

Anyhow, Okra in general is a vegetable that is very rich in dietary fiber (richer than burdock roots!) and is highly effective for regulating the intestines and relieving constipation!

During dinner hours, you might be able to encounter some on our Bagna Cauda plate..!

We will see you soon!!