Okra



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

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.


Okra is often found in recipes that also contain yellow bell pepper, scallions and jalapeno pepper

Recipes with okra

Seasonal Calendar for okra

  Local supplies are abundant and prices are low.  Local supplies are lower and prices are higher.
 JanFebMarAprMayJuneJulyAugSepOctNovDec
Southwestern US            
Southern US