Description
Okra is a popular health food due to its high fiber, vitamin
C, and folate content. Okra is also known for being high in
antioxidants. Okra is also a good source of calcium and
potassium.Â
Greenish-yellow edible okra oil is pressed from okra seeds; it
has a pleasant taste and odor, and is high in unsaturated fats such
as oleic acid and linoleic acid. The oil content of some varieties
of the seed can be quite high, about *0%. Oil yields from okra
crops are also high. At **4 kg/ha, the yield was exceeded only by
that of sunflower oil in one trial. A ***0 study found that a
sample contained *5% oil. A ***9 study found okra oil suitable for
use as a biofuel.
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The products of the plant aremucilaginous, resulting in the
characteristic "goo" or slime when the seed pods are cooked; the
mucilage contains a usable form of soluble fiber. Some people cook
okra this way, others prefer to minimize sliminess; keeping the
pods intact, and brief cooking, for example stir-frying, help to
achieve this. Cooking with acidic ingredients such as a few drops
of lemon juice, tomatoes, or vinegar may help. Alternatively, the
pods can be sliced thinly and cooked for a long time so the
mucilage dissolves, as in gumbo. The cooked leaves can also be used
as a powerful soup thickener. The immature pods may also be
pickled.