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For generations, okra has been a staple of traditional
Southern cooking. This nutritious green vegetable
arrived in the United States in the mid 1600s,
became an important part of the colonial diet. Its seeds were even used to
brew a coffee substitute that was consumed by Southern
Americans during the Civil
War, when they could not obtain coffee beans. Today, it's still a part of essential
home cooking to many people, but okra's unique flavors and nutritious goodness
have made it an exciting addition to modern tables too.
Every produce choice you make is a good one,
but okra contains a unique combination of valuable
nutrients. It's high in vitamin B6, fiber,
calcium, and folic acid,
which helps prevent neural tube defects in developing fetuses. A serving
of okra contains only 25 calories, too, so
if it's prepared in a low-fat recipe,
an incredibly healthy addition to any meal.
- Okra goes by many names around the
world, including Ochro, Okoro, Quimgombo, Quingumbo,
Ladies Fingers, Gombo, Kopi Arab, Kacang Bendi,
Bhindi (S. Asia),
Bendi (Malaysia), Bamia, Bamya or Bamieh (Middle East) and Gumbo (Southern
- Okra is closely related to the cotton plant,
and its pods are harvested before they are technically
- Americans consume .15 pounds per person
per year; however, the majority of okra is
eaten in the southeastern United States .
When choosing okra, look for firm, dry vegetables
with no wet or soft areas.
The Fresh1 okra is available from May through October.
Use within 3 days of buying.
Quick 'n Easy