Okra refers to the edible pods of a tall tropical annual plant (Abelmoschus esculentus) that is widely cultivated in warm regions. Okra is West African in origin, and is typically used in Middle Eastern and Asian, and sometimes Caribbean cuisine.
For instance, in Indian cooking, it is added to gravy perparations or sauteed. In Caribbean cuisine, it is often cooked and eaten in soup. It is also used in maiz and rice, also with meat in sauces in Haitian cooking. It also became popular in Japan in the 20th century, served as tempura or with soy sauce. In southern US cuisine, it is often breaded and deep fried or used as a thickening agent in gumbo dishes.
There are no substitutions found for this ingredient.
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Nutrition Information*
Serving size: 1 c. (100g)
Based on a 2000 calorie diet
DV %
1.6
--
2.3
12.8
0.2
0
4
0.3
Calories: 31
Total Sugars: 1.2g
Carb.: 7g
Fiber: 3.2g
Total Fats: 0.1g
Cholesterol: 0mg
Protein: 2g
Sodium: 8mg
*Data provided by USDA
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