Okra Nutrition

Oka nutrition

1 cup worth of okra nutrition (cooked, from frozen):

28 cal;
1.6 gm protein (incomplete);
.07 gm fat;
6.6 gm carbohydrate;
70 mg calcium;
32 mg phosphorus;
.37 mg iron;
1.5 mg sodium;
123 mg potassium;
360 units A;
.1 mg B-1;
.13 mg B-2;
.75 mg niacin;
9 mg C;
40 mg magnesium.

Sometimes known as gumbo, and an important ingredient in Creole chicken and shrimp gumbo dishes, okra is a pod vegetable that produces a mucilaginous (sticky) liquid when cooked. This liquid is thought to help neutralize hydrochloric acid in the stomach helpful for persons with excess acid, but perhaps harmful for those with poor digestion resulting from a lack of hydrochloric acid. Like most vegetables, okra is low in calories. It provides a good amount of vitamin A, for good eyesight, healthy skin, resistance to infections, and growth; of B-1, for good appetite and digestion, the production of energy, and proper functioning of the muscles, heart, and nerve tissues; of B-2, for energy and the health of eyes, skin, and mouth; and of niacin, also an aid to the production of energy, as well as being necessary for the health of the nervous system, digestive tract, and skin. Okra is also fairly rich in minerals, especially calcium, needed for healthy bones and teeth, the proper functioning of the nerves, muscles, and heart, and an aid against nervousness and insomnia.