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Old 09-12-2013, 10:00 PM
 
Location: Covington County, Alabama
259,023 posts, read 90,400,927 times
Reputation: 138557

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“Let food be your medicine and medicine be your food.” Hippocrates, 400 B.C.


The link for the data presented here. I'm human
and can make typos so if something seems wrong
it could be. I'm listing the item number to make it
easy to find in the PDF document. The first few
pages provide quality information that will make
this site more meaningful.

http://www.ars.usda.gov/SP2UserFiles.../hg72_2002.pdf

Okra #1135
Sliced, Cooked, Drained

1 cup

(Here is proof positive that there was no southerner on the team that compiled this data.
They left out fried okra. )

This is one vegetable if you get it fixed wrong the first time it normally will not get a second chance.
The suggested method here is a wrong way for most people. Take notice of the high calcium content. Calcium is the high pH element contributes to the slickness of okra as a stand alone side that has been boiled. A cup of sliced okra, 2-3 large fresh tomatoes, and a medium to large onion chopped and cooked until the okra is tender will not be slick. The acid from the tomato will remove the alkaline slickness of the high calcium okra. This dish is normally known as okra salad and can be bought pre made in cans. We don't used it. BTW, the plants have been confused with POT. We consume most of ours as lightly coated like a crispy fish coating and pan fried. Fried, boiled, and okra salad do not even taste similar. Some restaurants serve fried okra as an appetizer and do not cook it long enough and it still will be slick in the middle. I know to ask for extra crispy when I order.

Weight 160 g
Water 90 %
Calories 51
Protein 3 g
Total Fat tr
Sat Fat .1 gr
Monounsaturated tr
Polyunsaturated fat .1 g
Cholesterol 0 g
Carbohydrate 12 g
Dietary Fiber 4.0 g
Calcium 101 mg
Iron 0.7 MG
Potassium 515 g
Sodium 8 mg
Vitamin A 920 IU
Vitamin A 93 RE
Thiamin 0.21 mg
Riboflavin 0.09 mg
Niacin 1.4 mg
Ascorbic Acid 26 mg
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Old 09-12-2013, 10:10 PM
 
Location: SE Michigan
6,191 posts, read 18,126,687 times
Reputation: 10355
I loathed okra for decades because of the slimy factor.

Google dry okra curry if you like Indian cooking; once I discovered this method okra became one of my go-to curry recipes. I love it this way.

Okra (Bhindi) Curry Recipe | Indian Ladies Finger Recipes | Chef In You
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Old 09-12-2013, 10:12 PM
 
Location: Covington County, Alabama
259,023 posts, read 90,400,927 times
Reputation: 138557
Quote:
Originally Posted by chiroptera View Post
I loathed okra for decades because of the slimy factor.

Google dry okra curry if you like Indian cooking; once I discovered this method okra became one of my go-to curry recipes. I love it this way.

Okra (Bhindi) Curry Recipe | Indian Ladies Finger Recipes | Chef In You
Thanks for the link.
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Old 09-12-2013, 10:33 PM
 
Location: Alaska
5,193 posts, read 5,744,092 times
Reputation: 7676
Some where on the Forum, a person mentioned adding tomatoes to okra - the acidity cuts down the slime-factor.
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Old 09-12-2013, 10:40 PM
 
Location: SE Michigan
6,191 posts, read 18,126,687 times
Reputation: 10355
Quote:
Originally Posted by Naturen View Post
Some where on the Forum, a person mentioned adding tomatoes to okra - the acidity cuts down the slime-factor.
Yep, or lemon or lime or anything acidic.
That was in the link I posted too.
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Old 09-12-2013, 11:28 PM
 
Location: South Central Texas
114,841 posts, read 65,664,685 times
Reputation: 166930
Yep, lime or lemon and okra! Yum!
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Old 09-12-2013, 11:36 PM
 
Location: Tricity, PL
61,430 posts, read 86,526,431 times
Reputation: 131279
I like it cooked, with tomatoes, and I don't mind the slime at all
I don't care for breaded and fried at all ...
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Old 09-13-2013, 01:13 AM
 
Location: Dallas TX & AL Gulf Coast
6,848 posts, read 11,778,226 times
Reputation: 33430
.
Love fried okra... fried really dark and crisp like my grandma used to make.. not like what you see served in any restaurants today!

It is also a "must" ingredient in our fresh crab and shrimp gumbo, yum-my... no slime to it!

.

Last edited by BstYet2Be; 09-13-2013 at 01:24 AM..
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Old 09-13-2013, 10:29 AM
 
Location: somewhere between Lk. Michigan & Lk. Huron
5,585 posts, read 981,909 times
Reputation: 1394
Love okra, probably anyway it is made. The slimy part of it doesn't bother me, okra just tastes so good. Was surprised to learn the amount of carb. it contains. Haven't had okra in a looonng while, since I'm the only that likes it in my family. Interesting also, to learn the variety ways of cutting down of the sliminess, now maybe if I just try anyone of these method of eliminating the slimy part I can get others to like it more.
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Old 09-13-2013, 12:18 PM
 
Location: Chapel Hill, N.C.
36,499 posts, read 53,933,224 times
Reputation: 47917
My N.C. born and bred Mama used to try to get us to eat stewed okra. Gross and she would put it in some soups too and we all would pick it out. My family will pick fried okra when we eat out sometimes but not me. I was scarred for life.
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