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Pub date
2009-08-01
Okra
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Okra:
Okra comes from a large vegetable plant (usually 2 meters high) in the mallow family, and makes it a relative of cotton, hibiscus, cocoa, and other well-known crops. It thought to be of African origin, and was brought to America 300 years ago. Okra is an important ingredient in many cookings, the pots of okra, which has a fairly mild flavor, is most commonly used in soups and stews. The leaves are also eaten raw in salads and the seeds serve as a great seed oil - okra oil in many regions, it is usually yellow in color and has a pleasanr taste and aroma, nutritionally, okra oil is rich in unsaturated fats such as oleic acid and linoleic acid.
Okra
Provide:
Okra is available fresh year-round with the high seson from May to October. It is commonly frozen, pickled, or canned.
Purchasing tips:
When choosing fresh okra, select young and tender pods which are relatively small, less than 4-inches long, without any signs of discoloration and wilted spots.
Storage:
Okra can be wrapped in paper towel in plastic bags and then store in the refrigerator for about 3 days.
Nutritional and Health Benefits:
Okra is rich in vitamin C, magnesium, and folate, which makes it a useful addition to the diet.
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