Okra, also known as gumbo or ladies’ fingers, is a warm-season vegetable. It is a good source of minerals, vitamins, antioxidants, and fiber. It contains a sticky juice that people use to thicken sauces.
Okra requires a hot climate to grow.
People can add it to salads, soups, and stews. They can eat it fresh or dried, pickled, fried, sautéed, roasted, or boiled.
Okra is a nutritious food with many health benefits. It's rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A. Okra may benefit pregnant women, heart health, and blood sugar control. It may even have anticancer properties.
Tips in choosing okra
Picking okra that is taut and firm to the touch.
Avoiding pods that are shriveled, soft, or dark on the ends.
Keeping okra dry and storing in the crisper drawer in a paper or plastic bag to stop it from becoming slimy or moldy.
Avoiding washing it until you are ready to use it.
Using within 3–4 days.
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It’s rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A. Okra may benefit pregnant women, heart health, and blood sugar control. It may even have anticancer properties.
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