Okra

About
Ethiopian slaves brought this vegetable to America's South where it is still a staple in Louisiana's famed Creole cooking. The green pods have a rigid skin and a tapered, oblong shape. When cooked, okra gives off a sticky juice that will thicken any liquid to which it is added. The flavor falls somewhere between that of eggplant and asparagus. Okra is a favorite ingredient in gumbo.

Availability
Year-round.

Nutrition Information:
• Fat and cholesterol free
• Very low in sodium
• Low in calories
• High in vitamin C
• Good source of vitamin A, folate (folic acid), thiamin and magnesium
For complete nutritional information, click here.

Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia