Okra

Okra

Okra is a tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus;  long green edible beaked pods of the okra plant; It has a long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews

Nutritional benefits

About seven okra pods contain 30% of your recommended daily value for vitamin C? (Vitamin C is needed by the body to form collagen in bones, cartilage, muscle, and blood vessels, and aids in the absorption of iron.)

Interesting facts about Okra

Other names: Ladies fingers

The scientific name of okra is Abelmoschus esculentus and it is a member of the mallow family. The plant is native to tropical and subtropical regions of the world, including Africa, South Asia, and South America. Okra is a popular ingredient in many cuisines around the world, including Indian, Middle Eastern, and African cuisines.

Nutrition

Okra is a good source of many nutrients. It is rich in vitamin C and vitamin K, as well as folate and fiber. Okra is also low in calories and carbohydrates, making it a great choice for people who are trying to maintain a healthy weight or manage their blood sugar levels.

Culinary uses

There are many different ways to prepare okra, including frying, roasting, boiling, and grilling. Some popular dishes that feature okra include gumbo, a Creole stew that is typically made with okra, tomatoes, and seafood or sausage, and bhindi masala, an Indian dish that features sautéed okra with spices and onions. Okra can also be pickled, which is a popular way to preserve the vegetable for use in the off-season.

Trivia

Did you know that okra is also used as a natural remedy for sore throats and coughs in traditional medicine?

Okra plant

Okra, raw

Nutritional value per 100 g
Energy	138 kJ (33 kcal)
Carbohydrate	7.46 g g
Dietary fiber
Fat	0.19 g g
Saturated

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Nutritional information on Okra

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs