Anna Delany, adapted from www.Fruits&VeggiesMatter.gov
Okra is commonly associated with Southern, Creole, and Cajun cooking since it was initially introduced into the United States in its southern region and grows well there. However, it is available nation-wide, and can be incorporated into many meals.
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Okra is an elongated, lantern-shaped vegetable filled with tiny seeds. It is fuzzy, green colored, and ribbed in texture, and approximately 2-7 inches in length. Okra is perhaps best known for its slimy or sticky texture when cut open.
Its subtle flavor can be compared to eggplant, though the texture is somewhat unusual. Okra is also known as bamia, bindi, bhindi, lady's finger, and gumbo.
The many varieties of okra are available year-round, with a peak season during the summer months. It is available either frozen or fresh.
| Clemson Okra |
A dark green okra with angular pods. This okra takes less than two months to mature. |
| Emerald Okra | A dark green okra, with smooth round pods. |
| Lee Okra |
A spineless type of okra recognizable for its bright green, very straight and angular pods. |
| Annie Oakley | A hybrid, spineless kind of okra with bright green, angular pods. It takes less than two months to grow from seeding to maturity. |
| Chinese Okra | A dark green type of okra grown in California. It reaches 10 to 13 inches in length. These extra-long okra pods are sometimes called "ladyfingers." |
| Purple Okra | A rare variety of okra you may see at peak times. There is a version grown for its leaves that resemble sorrel in New Guinea. |
Okra is a powerhouse of valuable nutrients. It is a good source of vitamin C, providing 20 percent of the daily value for a 2000 calorie diet in 100g. It is low in calories and is fat-free. It contains only 15 calories per 100g serving.
The same size serving also provides cluding 2g of fiber and 1g of protein.
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