Tag: Cooking with okra

According to agricultural data, the striking red color of okra varieties like 'Burgundy' comes from anthocyanins, which are potent antioxidants not found in green okra. This makes red okra good for more than just adding a unique visual appeal to your dishes.

Though most people refer to it as a vegetable, okra is botanically a fruit. This green, edible seed pod, often called lady's fingers, is a staple in various cuisines but causes confusion when it comes to its proper classification. The answer lies in understanding the difference between how scientists and chefs categorize plants.

According to the USDA National Nutrient Database, one cup (100 grams) of raw okra contains a mere 33 calories. This makes baby okra, an immature form of the same vegetable, an extremely low-calorie and nutrient-rich addition to any diet.