Okra – ladies fingers – Bhinda
Okra ladies fingers Bhindi, products of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked; the mucilage contains soluble fiber. One possible way to de-slime okra is to cook it with an acidic food, such as tomatoes, to render the mucilage less viscous. Pods are cooked, pickled, eaten raw, or included in salads. Okra may be used in developing countries to mitigate malnutrition and alleviate food insecurity.
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They will keep for a few days in the fridge.
Nutrition Okra ladies fingers Bhindi:
Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fiber, vitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium (table).
Sources include: USDA
|% Daily Value*|
|Total Fat 0.2 g||0%|
|Saturated fat 0 g||0%|
|Polyunsaturated fat 0 g|
|Monounsaturated fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 7 mg||0%|
|Potassium 299 mg||8%|
|Total Carbohydrate 7 g||2%|
|Dietary fiber 3.2 g||12%|
|Sugar 1.5 g|
|Protein 1.9 g||3%|
|Vitamin A||14%||Vitamin C||38%|
|Vitamin D||0%||Vitamin B-6||10%|
|*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The picture of the product and nutrition facts are for guidance only.