OKRA
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Key Features:
Appearance: Bright green, elongated pods with a tapering shape and ridged surface.
Texture: Crisp when raw, becoming tender and slightly mucilaginous (sticky) when cooked, which can help thicken soups and stews.
Nutritional Value: Rich in fiber, vitamin C, vitamin K, and folate, and also provides a good source of antioxidants.
Culinary Uses: Commonly used in dishes like gumbo, stir-fries, soups, and can be fried, roasted, or pickled.
Storage: Best kept in a cool, dry place or refrigerated to maintain freshness. Ideally used within a few days of purchase.
Okra is popular in various cuisines, particularly in Southern, Indian, Middle Eastern, and Caribbean cooking, where it adds a unique texture and nutritional boost to dishes.
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