Okra (Abelmoschus esculentus) is a warm-season vegetable known for its distinctive, elongated, and ribbed green pods. Also referred to as "lady's finger" or "bhindi" in some regions, okra is a popular ingredient in various cuisines, particularly in Southern United States, Middle Eastern, Indian, and African cooking. The pods contain small, edible seeds and have a unique mucilaginous texture when cooked, which some people appreciate. Nutrition Information (per 100 grams of raw okra, values can vary): Calories: Around 33 kcal Total Fat: Approximately 0.2 grams Saturated Fat: 0 grams Trans Fat: 0 grams Cholesterol: 0 milligrams Sodium: 7 milligrams Total Carbohydrates: Around 7 grams Dietary Fiber: 3.2 grams Sugar: 1.5 grams Protein: Around 2 grams Vitamins and Minerals (per 100 grams): Vitamin A: Approximately 14% of the Daily Value (DV) Vitamin C: Approximately 38% DV Vitamin K: Approximately 31% DV Folate: Approximately 16% DV Calcium: Approximately 82 milligrams (8% DV) Iron: Approximately 0.6 milligrams (3% DV) Note: Okra is low in calories and a good source of essential nutrients. It provides a notable amount of vitamin C, vitamin K, and folate. The mucilage present in okra pods is a soluble fiber that may contribute to digestive health. Okra can be prepared in various ways, including frying, roasting, boiling, or adding to stews and soups. It is a common ingredient in dishes like gumbo. The nutritional content may vary slightly based on growing conditions and cultivation practices. Always consider the specific source or brand for accurate nutritional information.
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