Preparation, uses, and tips
Wash okra just before using. Okra is most often boiled or fried. When boiled, it gives off a viscous substance that can add smooth thickness to soups and stews, like gumbo. Slice okra 1/2-inch (1.5cm) thick, dredge in cornmeal, and fry in olive oil, or stew it with tomatoes and onions.
Nutritional Highlights
Okra (raw), 1 cup (100g)
Calories: 33
Protein: 2.0g
Carbohydrate: 7.6g
Total Fat: 0.1g
Fiber: 3.2g
*Excellent source of: Vitamin C (21mg), Folate (87.8mcg), and Vitamin A (660 IU)
*Good source of: Magnesium (57mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
