National Institute of Diabetes and Digestive and Kidney Diseases. Okra is full of important nutrients as vitamin C and vitamin K, and also has antioxidants properties due to polyphenols content. The nutritive value of okra comprises carbohydrate, protein, fat, iron, calcium, fibre, thiamine, nicotinamide, riboflavin, and ascorbic acid 7. doi:10.1007/s1201-zĮating, Diet, and Nutrition for Kidney Stones. Food allergy in Africa: myth or reality?. National Institutes of Health Office of Dietary Supplements. Vitamin K: Fact Sheet for Health Professionals. Phytochemical information and pharmacological activities of Okra (Abelmoschus esculentus): A literature-based review. Frozen, unprepared How many calories are in Okra Amount of calories in Okra: Calories 8.5 How much fat is in Okra Amount of fat in Okra: Total Fat 0.1g. Fiber and prebiotics: Mechanisms and health benefits. Okra, cooked, boiled, drained, without salt. Abelmoschus esculentus (L.): Bioactive components' beneficial properties-focused on antidiabetic role-for sustainable health applications. The pods develop in the leaf axil and grow rapidly after flowering.Durazzo A, Lucarini M, Novellino E, Souto EB, Daliu P, Santini A. ![]() Growing tall, this annual vegetable plant produces large attractive hibiscus-like flowers and lobed heart-shaped usually hairy leaves with long stems attached to a thick woody stem. In varying shades of color, okra may be chunky or slender and have ribbed or smooth surfaces. Red or burgundy okra is a relatively new variety. Okra constitutes 3. Native to Africa, okra is a member of the Malvaceae or mallow family that includes hollyhock, cotton, rose of Sharon and hibiscus. This has resulted from the American restaurant boom and an increased interest in regional foods. Okra has made a recent transition from being an "ethnic food" to becoming a chic vegetable. ![]() Okra is especially popular in Egypt, Morocco, India, Africa, the Caribbean, South America, the Middle East and in the southern United States. Do not cook in aluminum or cast iron as okra will turn dark. Okra or Okro, Abelmoschus esculentus, known in many English-speaking countries as ladies fingers or ochro, is a flowering plant in. Do not wash until ready to prepare as water causes pods to become slimy. Blending well with a variety of vegetables, tomatoes, corn and peppers are favorite medley partners. Okra may be microwaved, blanched, boiled, steamed, deep-fried, braised or sautéed. The extra folate supplied by this vegetable is beneficial to pregnant women. Considering the short time interval from the setting of the fruit to the harvest stage, the present study evaluates the nutritional value, chemical composition, and antioxidant and antimicrobial properties of okra seeds from genotypes cultivated under Mediterranean conditions, as an alternative end-use product. A substantial source of dietary fiber, okra provides over five grams per three and one-half ounce serving. It is fat-free, saturated-fat-free, cholesterol-free and low in calories. ![]() Okra provides a good source of vitamin C, vitamin A, folacin and other B vitamins plus magnesium, potassium and calcium. When cooked, however, the red color disappears and the pods turn green. Offering a unique flavor and texture, the fresh taste is somewhere between eggplant and asparagus. ![]() Red okra are torpedo shaped and two to five inches long.
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