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.
Okra varies somewhat in size. It can be purchased fresh, canned, or frozen.
Okra (raw), 1 cup (100g)
Total Fat: 0.1g
*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