Nutrient content of 100 g

A delicious season in Japan

• July
• August 
• September

 

Explanation of vegetables

• Pectin has an effect of lowering intestinal effect & blood cholesterol
• Mucin helps digestion and absorption of proteins, preventing gastritis and gastric ulcer
• Adjusting vinegar during cooking will cause it to disappear
• Red okra becomes green when boiling

 

Good for the body to eat together

• Nourishing tonic = kelp, yam,
• Prevention of obesity = broccoli, Chinese cabbage, maize
• Stamina reinforcement = chicken, egg, beef
• Promotion of blood circulation = vinegar, onion, konjac

 

Preservation method

• Wrap in newspaper, put in plastic bag and store in vegetable room
• Can be boiled and frozen

 

 

Recipe

• Simmered
• salad
• Okra’s dipping

 

Nutrient content

Nutrient content of 100 g

Okra（raw）

Energy	30kcal
Protein	2.1g
Lipid	0.2g
Carbohydrate	6.6g
Vitamin A	670㎍
Vitamin Ｄ	–
Vitamin Ｅ	1.2mg
Vitamin K	71㎍
Vitamin B1	0.09mg
Vitamin B2	0.09mg
Vitamin B6	0.10mg
Vitamin B12	–
Vitamin C	11mg
Niacin	1.2mg
Folic acid	110㎍
Pantothenic acid	0.42mg
Biotin	6.0㎍
Sodium	4mg
Potassium	260mg
Calcium	92mg
Magnesium	51mg
Rin	58mg
iron	0.5mg
Zinc	0.6mg
Copper	0.13mg
Manganese	0.48mg
Lodine	–
Selenium	–
Chromium	1㎍
Molybdenum	4㎍
Dietary fiber	5.0g

＊Vitamin A indicates the amount of β-carotene
＊Vitamin E displays tocopherol α