OkraPlant.net - The best online resource about okra  Facts • Benefits • Recipes


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You will find here everything you need to know about okra: where it comes from, how it tastes, what are okra's health benefits and what part of it is used as an ingredient.

Check also the okra facts page to find out its nutritional properties and other useful tips.

There is also a very "tasty section" okra recipes, where you'll find the most delicious ways to cook okra, step by step. You may also find useful our guide: how to prepare okra. We hope you enjoy it!


Okra Facts

Just one serving of okra supplies half your daily folacin needs, and lots of dietary fibre.

It's brimming with vitamins A and C, plus potassium. - Check out more of Okra's Health Benefits

Nutritional facts of the okra:

100 grams of raw okra contain 31 calories
Fat – 0g
Carbohydrate – 7g
Proteins – 2g
Dietary fiber – 3g
Note: Of course, the nutritional values of okra change if it is fried or altered in any way.

How to buy it

okra fruitsLook for okra that is bright green and crisp. It should snap easily at the end when bent.

Buy small pieces. Okra longer than 7.6 centimetres (three inches) can be tough and fibrous.

How to store it

Okra reacts badly to moisture and frost. Store it in a plastic bag in the warmest part of the fridge, usually the top shelves. Eat it as soon as possible; it won't store for more than a few days.

Preparation tips

Okra needs no peeling.

But if you don't like the fuzz that appears on some varieties, wipe it off gently with a paper towel or vegetable brush.

You can eat okra raw.

When serving whole, trim the ends of the okra, taking care not to pierce the internal capsule which will release the gummy juices.

Hold the salt until okra is cooked. Salt makes it sweat (and lose its flavorful juices).

Partners in crime

  • Okra is best buddies with the ratatouille crowd, i.e. tomatoes, onions, sweet bell peppers, eggplant and corn. Teem okra with these veggies for a casserole, saute or curry and you've got a match made in heaven.
  • Okra and acidic foods blend well. Consider yogurt, buttermilk, lemon juice, white wine or vinegar.
  • Herbs and spices that compliment okra include cumin, coriander (seeds and fresh leaves), mustard seeds, ginger and cayenne.

A little slimy

okra vegetablesCooked okra exudes a sticky, mucilaginous liquid that some people find texturally disgusting. But it is this very quality that makes okra a remarkable thickener for soups and stews.

For the texturally-challenged, reduce the slime-factor by cooking okra whole, rather than sliced. It also helps to cook it until just tender crisp.

Overcooked okra gets gummy. While some okra recipes recommend soaking the plant before cooking it in acidulated water (with vinegar or lemon juice) this technique has a negligible, slime-reducing effect.