Being from the South I grew up eating okra, but not regularly. It was always a special fried treat prepared for special gatherings in the Summertime or ordered at favorite restaurants. Fried okra is delicious (especially Sunny Anderson’s recipe linked below), but Okra has so much more to offer. Did you know that Okra is incredibly healthy and packed with nutrients including protein?

Okra is low in calories and carbohydrates while providing protein, and is high in fiber. It is one of the few fruits that provide protein making it worth the effort to find a favorite recipe. In addition to protein, and fiber Okra is an excellent source of vitamin C, potassium, vitamin B, folic acid, calcium, and magnesium. It also contains mucilage a substance produced by most plants but found in higher levels in okra causing it to become slimy when boiled. Due to the higher levels of mucilage, okra is an excellent treatment for gut issues and the reduction of cholesterol.


Cook okra at a high temperature, roast it or add it to tomato dishes where the high-acidity can break down the gumminess. It will be delicious and you still get all of the health benefits. A few of my favorite recipes are below:




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