The contents on our website are for informational purposes only, and are not intended to diagnose any medical condition, replace the advice of a healthcare professional, or provide any medical advice, diagnosis, or treatment. These products are not intended to diagnose, treat, cure, or prevent any disease.Ĭonsult your physician and follow all safety instructions before beginning any exercise program or using any supplement or meal replacement product, especially if you have any unique medical conditions or needs. *These statements have not been evaluated by the Food and Drug Administration. The testimonials featured may have used more than one Beachbody product or extended the program to achieve their maximum results. Exercise and proper diet are necessary to achieve and maintain weight loss and muscle definition. +Results vary depending on starting point, goals and effort. The information provided on this website (including the Blogs, Community pages, Program Materials and all other content) was originally intended for a US audience. That makes 1 cup of okra an excellent source of vitamin C and a good source of magnesium. Here’s the scoop on the other nutrients you’ll find in 1 cup of raw okra: That’s thanks to the soluble fiber it contains, which can help thicken dishes. You know how okra is known for being slimy? “The fiber helps to keep you fuller for longer,” says Amy Gorin, M.S., R.D.N., a plant-based registered dietitian based in Stamford, Conn. Just 1 cup offers 3 grams of fiber and only 33 calories. While bigger is better with plenty of veggies, that’s not the case with okra.Ĭhoose pods that are no bigger than your thumb when okra gets too big it develops tough, stringy fibers that aren’t pleasant to eat. Since they’re so mild in flavor, okra pods are right at home in spicy dishes, Ginger Hultin, R.D., a Seattle-based registered dietitian and author of Anti-Inflammatory Diet Meal Prep. The veggies can be red or green, and they are actually a fruit pod packed with edible seeds. It’s commonly stewed in Indian dishes (look for “bhindi” on the menu). It’ll take a while longer but eventually, you’ll end up with crispy, browned caramelized okra that’d put the okra queen to shame.You may know okra as “ladies’ fingers” thanks to the pods’ long, slender shape or as a popular addition to gumbo. This technique also totally works with frozen sliced okra! Just toss the still-frozen okra chunks with the other ingredients and spread on a baking sheet. hahaha lololol #IAlwaysRegretIt but #YOLO) Tip! (although I still love fried okra and have been known to - regretfully - eat a half pound of it at one sitting. And along with being yummy as hell, roasted okra is also neat and tidy with no oil splatters on your stove, and I’m not even kidding, but leftover, cold roasted okra is truly wonderful for breakfast.Īnd fried okra ain’t got nothing on that.
![cooking okra cooking okra](https://www.thespruceeats.com/thmb/xhwMCd7DtJM8dW8wquOlX3fJAME=/960x0/filters:no_upscale():max_bytes(150000):strip_icc()/okratomlf-56a5b2705f9b58b7d0de0523.jpg)
Or maybe I just like slimy foods (See: nopalitos, gumbo) but with roasted okra I don’t notice it at all. I’ve never been particularly sensitive to okra slime. Roasted okra becomes chewy and rich, a little bitter from the toasty bits, and - crucial information for some people - loses much, if not all, of its slime! Because roasted okra can be done and more importantly, it should be done.įor real, after I finally tried roasting okra, I forgot why I ever fried it (besides the obvious crispy reasons). If you’ve ever wondered if you can roast okra or if one could roast okra, wonder no more.