Okra
Okra, frozen, cooked, boiled, drained, without salt
1.5%
29 kcal
29 kcal
Energy
0.3%
0.2 g
0.2 g
Fat
0.3%
0.1 g
0.1 g
Saturates
3.2%
2.9 g
2.9 g
Sugar
0.1%
0.0 g
0.0 g
Salt
74%
6%
20%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 29 (121 kJ) | |
| from Carbohydrate | 26 (107 kJ) | |
| from Fat | 2 (9 kJ) | |
| from Protein | 7 (27 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 6.4 g | |
| Dietary Fiber | 2.1 g | |
| Starch | ~ | |
| Sugars | 2.9 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.2 g | |
| Saturated Fat | 0.1 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 0.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 53.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 6.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 1.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 40.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.1 g | |
| Linoleic Acid | 63.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 1.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 1.0 mg | |
| Omega-6 Fatty Acids | 63.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 1.6 g | |
| Essential Aminos | ||
| Histidine | 25.0 mg | |
| Isoleucine | 56.0 mg | |
| Leucine | 86.0 mg | |
| Lysine | 66.0 mg | |
| Methionine | 17.0 mg | |
| Phenylalanine | 53.0 mg | |
| Threonine | 53.0 mg | |
| Tryptophan | 14.0 mg | |
| Valine | 74.0 mg | |
| Non-essential Aminos | ||
| Alanine | 59.0 mg | |
| Arginine | 69.0 mg | |
| Aspartic Acid | 118.0 mg | |
| Cystine | 15.0 mg | |
| Glutamic Acid | 221.0 mg | |
| Glycine | 36.0 mg | |
| Proline | 37.0 mg | |
| Serine | 36.0 mg | |
| Tyrosine | 71.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 91.1 g |
| Ash | 0.6 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 11.1 mg | |
| Vitamin A | 305 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 0.6 mg | |
| Vitamin B5 (pantothenic acid) | 0.2 mg | |
| Vitamin B6 (pyridoxine) | 0.0 mg | |
| Vitamin B9 (folate) | 100 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 9.6 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 48 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 74.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 0.5 mg | |
| Magnesium | 40.0 mg | |
| Manganese | 0.8 mg | |
| Phosphorus | 37.0 mg | |
| Potassium | 184.0 mg | |
| Sodium | 3.0 mg | |
| Zinc | 0.5 mg | |
About Okra
Okra, known in many English-speaking countries as lady's fingers, bhindi or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.