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 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 pleasant taste and aroma, nutritionally, okra oil is rich in unsaturated fats such as oleic acid and linoleic acid.
Provide:
Okra is available fresh year-round with the high season 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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