Tag: Chinese okra

In parts of Asia, young loofah gourds have been consumed as a vegetable for centuries, far removed from their common use as a bath accessory. This fact often surprises Westerners, who are accustomed to the fibrous, dried-out version. But for those in the know, the tender, mild-tasting luffa is a versatile ingredient, and yes, its skin is edible when prepared correctly.

Oyong, also known as sponge gourd or Chinese okra, is a highly nutritious vegetable packed with vitamins, minerals, and antioxidants. Originating from tropical climates, this elongated vegetable with a soft, spongy texture is used in various cuisines and traditional remedies across Asia.

Native to tropical Asia and Africa, the ridge gourd is a prominent vegetable in many global cuisines. While known by its definitive English name, it is also referred to by several other common names depending on the region. Understanding the various names for ridge gourd helps identify this nutritious ingredient in different markets and recipes.

According to nutritional data, a 100-gram serving of cooked luffa, commonly known as Chinese okra, contains only around 22 calories, making it a low-energy-density food. Exploring exactly **what are the nutritional facts of Chinese okra** reveals a vegetable packed with essential vitamins, minerals, and dietary fiber.

Chinese okra, also known as angled luffa, has been used in traditional Asian medicine for centuries. But **is Chinese okra good for you**? Yes, its impressive nutrient profile and potential health benefits make it a powerful, low-calorie vegetable worth adding to your diet.

According to Monash University, the leading authority on FODMAP research, regular okra is considered low-FODMAP in small servings. Given this, many people wonder about its relative, the ridged gourd known as Chinese okra, and question, **is Chinese okra low FODMAP**?.