Okra
Abelmoschus esculentus
Vegetables · Malvaceae family
- 33kcal
- 1.9 gprotein
- 3.2 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 1.9 g
- Fat 0.19 g
- Carbohydrate 7.5 g
- Water and other 90.4 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium7 mg · <1% · #170 of 258
- Potassium299 mg · 6% · #108 of 256
- Calcium82 mg · 6% · #77 of 258
- Iron0.62 mg · 3% · #146 of 259
- Magnesium57 mg · 14% · #68 of 256
- Zinc0.58 mg · 5% · #121 of 256
- Vitamin C23 mg · 26% · #43 of 239
- Folate60 µg · 15% · #62 of 237
- Vitamin A36 µg · 4% · #74 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
Native to: Western Africa
- 1216In 1216, a visitor described locals cultivating okra and eating its young pods with meal.Egypt
- 1658Okra reached the Americas aboard slave-trade ships and was recorded in Brazil by 1658.Americas, Brazil
Used in GlobeCooks dishes from: Africa (2)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More vegetables
Nutrients: USDA FoodData Central (food 169260), public domain. Identity: Wikidata Q12047207. Compiled by GlobeCooks.