Vitamin C: helps heal cuts and helps the immune system.
Folate: may lower your risk of heart disease.
Okra is a seed pod filled with tiny white seeds. Choose brightly colored firm pods. Avoid okra that is moldy, limp, or dried out.
Store unwashed okra in a paper bag or wrapped in a paper towel and placed in an unsealed plastic bag in the refrigerator for up to 3 days. Moisture causes pods to become slimy.
Rinse with cold water.
Carefully remove stem and tip end without opening pod before you cook it. The more okra is cut, the slimier it will be.
Do not cook okra in copper, iron, or brass cookware. The reaction between okra and these metals causes the pods to discolor.
Okra can be boiled, baked or fried. It combines well with other vegetables, especially tomatoes.
Okra is a natural thickening agent that can be used to thicken soups and stews.