SELECTION INFORMATION
Usage

Cooked or pickled - often used in Creole dishes.

Selection

Good-quality okra will be firm, dry and you should feel a soft fuzz similar to a peach on the skin which will have no blemishes.

The coloring of good quality okra will be medium to dark green (a few varieties are white). The shape can be either short and stocky or long and slim.

Avoid

Avoid product that is soft, wet, has dark spots on the skin or brown, soft stems.

Storage

Always store in the refrigerator.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Amount per serving

    Calories :33Calories from Fat :
    Total Fat0.19
    Cholesterol0%
    Sodium 7%
    Total Carbohydrate7.45%
    Dietary Fiber3.2%
    Sugars 1.48%
    Protein 1.93%
    Vitamin A716%
    Vitamin C23%
    Calcium 82 %
    Iron 0.62%

  • Tips & Trivia
  • Closely related to the cotton plant, okra seed pods are harvested when immature.

    The okra plant originated in the Near East and came to America with the slave trade. The name okra comes from the Gold Coast of Africa language twi, as "nkruman," and was gradually abridged to okra.

    Slaves from Angola called okra "ngumbo" which became gumbo, still a widely-used synonym by which many okra dishes are described.

Write a review for Okra

tip of the day

Read More

Tip/Trivia of the Day  Archive

blog

View All

Locally Grown Is Complex

Friday, October 11, 2013

Read More