Friday September 13th Food Item Analysis-Okra (ingredient, restaurants, shrimp, tomato)
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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.
(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
Location: somewhere between Lk. Michigan & Lk. Huron
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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.
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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