Healthy Food Database
Okra is thought to be of African origin. It is a small, green, grooved plant, similar to a chilli in shape. Okra is from the same family as the hisbiscus and cotton plants. When cut, okra releases a sticky substance with thickening properties, useful for soups and stews and gumbos. It has a subtle flavour comparable to eggplant with an unusual, slimy texture.
When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.
It may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days.
Okra can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers and eggplant. Whole, fresh okra pods also make excellent pickles.
Category: Vegetable
In Season:
To Buy:
When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.
To Store:
It may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days.
Tips & Tricks:
Cooking Tips:
Okra can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers and eggplant. Whole, fresh okra pods also make excellent pickles.
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
0.0
Amines:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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