Okra - Wikipedia

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2/13/14 3:08 PMOkra - Wikipedia, the free encyclopedia

Page 1 of 31http://en.wikipedia.org/wiki/Abelmoschus_esculentus

Okra

Okra(US/!o"kr!/or UK/!#kr!/;

Abelmoschus esculentusMoench),

known in many English-speaking

countries as ladies' fingers,bhindi,bamia, or gumbo, is a flowering

plantin the mallow family. It is valued

for its edible green seed pods. The

geographical origin of okra is disputed,

with supportersofSouth Asian,

EthiopianandWest Africanorigins.

The plant is cultivated in tropical,subtropical and warm temperate

regions around the world.[1]
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Vernacular names

The name okrais most often used inthe United States, with a variant

pronunciation, English Caribbean

okro. The word okrais of Nigerianorigin and is cognate with !kwur"in

the Igbo languagespoken in Nigeria.[2]

Okra is often known as "lady's fingers"

outside of Africa.[3]In various Bantu

languages, okra is called kingomboor

a variant thereof,[citation needed]and

this is the origin of its name in

Portuguese(quiabo), Spanish

(quimbombor guigamb),

Dutch[citation needed]and French
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(gombo), and also possibly of the

name "gumbo", used in parts of the

United States and English-speakingCaribbean for either the vegetable or a

stew based on it.[4]In Indiaand

Pakistan, and often in the UnitedKingdom, it is called by its Hindi/Urdu

name, bhindi, bhendi, bendaior

bhinda. In BangladeshandWest

Bengal, Indiait is called dherosh. In

Tamilnadu, Indiait is called vendai

kai. InAndhra Pradeshand

Karnataka, Indiait is called bendekayi. In China, it is called qiu kui. In

Middle East (Arabic speakers) it is

called bamiaor bamyeh. In
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Dominican Republic it is called

Molondron.

Structure andphysiology

The species is an annualor perennial,

growing to 2 m tall. It is related to

such species as cotton, cocoa, and

hibiscus. The leavesare 1020 cm longand broad, palmately lobed with 57

lobes. The flowersare 48 cm in

diameter, with five white to yellow

petals, often with a red or purple spot

at the base of each petal. The fruitis a

capsule up to 18 cm long, containing

numerous seeds.
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Abelmoschus esculentusis cultivated

throughout the tropical and warm

temperate regions of the world for itsfibrous fruits or pods containing

round, white seeds. It is among the

most heat- and drought-tolerant

vegetable species in the world and will

tolerate soilswith heavy clayand

intermittent moisture but frost can

damage the pods.

In cultivation, the seeds are soaked

overnight prior to planting to a depth

of 12 cm. Germinationoccurs

between six days (soaked seeds) and

three weeks. Seedlings require ample

water. The seed pods rapidly become
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fibrous and woody, and, to be edible,

must be harvested within a week of the

fruit having been pollinated. The fruitsare harvested when immature and

eaten as avegetable.[5]

Origin anddistribution

Okra is an allopolyploidof uncertainparentage (proposed parents include

Abelmoschus ficulneus,A.

tuberculatusand a reported "diploid"form of okra). Truly wild (as opposed

to naturalised) populations are not

known with certainty and the species

may be a cultigen.
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The geographical origin of okra is

disputed, with supporters of South

Asian, Ethiopian and West Africanorigins. Supporters of a South Asian

origin point to the presence of its

proposed parents in that region.

Supporters of a West African origin

point to the greater diversity of okra in

that region.

The Egyptiansand Moorsof the 12th

and 13th centuries used theArabic

word for the plant, bamya, suggesting

it had come from the east. The plant

may have entered southwest Asia

across the Red Seaor the Bab-el-

Mandebstrait to theArabian
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Peninsula, rather than north across

the Sahara, or from India. One of the

earliest accounts is by a Spanish Moorwho visited Egypt in 1216, who

described the plant under cultivation

by the locals who ate the tender, young

pods with meal.[4]

From Arabia, the plant spread around

the shores of the Mediterranean Seaand eastward. The plant was

introduced to theAmericasby ships

plying theAtlantic slave trade[6]

by1658, when its presence was recorded

in Brazil. It was further documented in

Surinamein 1686. In compound farms
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in the rainforest of southeastern

Nigeria (Okafor and Fernandes, 1986),

farmers have developed a multi-cropsystem that provides a diversified and

continuous production of food,

combining species with different

maturity periods such as yams,

cassava, cocoyams, bananas, plantain,

maize, okra, pumpkin, melon, leafy

vegetables and a variety of trees andshrubs, 60 of which provide food

products. This ensures a balanced diet

but also reduces the need for storagein an area where post-harvest losses

are high. [7]

Okra may have been introduced to


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southeastern North Americain the

early 18th century. It was being grown

as far north as Philadelphiaby 1748.Thomas Jeffersonnoted it was well

established inVirginiaby 1781. It was

commonplace throughout the

Southern United Statesby 1800, and

the first mention of different cultivars

was in 1806.[4]

Nutrition

Okra is a popular health fooddue to itshigh fiber,vitamin C, and folate

content. Okra is also known for being

high in antioxidants. Okra is also a

good source of calciumand potassium.
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Culinary uses

The products of the plant aremucilaginous, resulting in the

characteristic "goo" or slime when the

seed pods are cooked; the mucilagecontains a usable form of soluble fiber.

Some people cook okra this way,

others prefer to minimize sliminess;

keeping the pods intact, and briefcooking, for example stir-frying, help

to achieve this. Cooking with acidic

ingredients such as a few drops oflemon juice, tomatoes, or vinegar may

help. Alternatively, the pods can be

sliced thinly and cooked for a long

time so the mucilage dissolves, as in
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gumbo. The cooked leaves can also be

used as a powerful soup thickener.

[citation needed]The immature pods

may also be pickled. In the deep south

of the United States Okra is a delicacy,

especially deep fried in oil, afterbreading. Several cafes and nationwide

eating establishments including The

Ole Cracker Barrell and the Corral,

serve Deep fried okra usually with a

side order of a sauce like buttermilk

dressing.

In Syria, Tunisia, Egypt,Albania,

Bosnia, Greece, Bulgaria, Republic of

Macedonia, Iran, Iraq, Jordan,
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Lebanon, Turkey, andYemen,[13]and

other parts of the eastern

Mediterranean, including Palestine,

Cyprusand Israel, okra is widely used

in a thick stew made with vegetables

and meat. In Bosnia and most of WestAsia, okra is known as bamiaor

bamya. West Asian cuisine usually

uses young okra pods, usually cooked

whole. In India, the harvesting is done

at a later stage, when the pods and

seeds are larger.

It is popular in Indianand Pakistani

cuisine, where chopped pieces are stir-

fried with spices, pickled, salted or

added to gravy-based preparations
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such as bhindi ghoshtand sambar. It

is also simmered in coconut based

curries or tossed with ground mustardseeds. In India, it is also used in

curries. In curries, okra is used whole,

trimmed only of excess stalk and

keeping the hard conical top, which is

discarded at the time of eating. In

South India, Okra is cut into small

circular pieces about 1/4 inch thickand stick fried in oil with salt and hot

pepper powder to make delicious

curry. However, when used in sambarit is cut into pieces which are 1 inch

thick to prevent it from dissolving

when the sambar is let to simmer.
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In Malaysiaokra is commonly a part of

yong tau foocuisine, typically stuffed

with processed fish paste (surimi) andboiled with a selection of vegetables

and tofu, and served in a soup with

noodles.

In Malawiit is preferred cooked and

stirred with sodium bicarbonateto

make it more slimy. It is thencommonly eaten with nsima (pap)

made from raw maize flour or maize

husks flour.

In the Caribbeanislands, okra is eaten

in soup. In Curaaothe soup is known

asjambowhich primarily is made out
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of the okra's mucilage. It is often

prepared with fish andfunchi, a dish

made out of cornmealand boilingwater. In Haiti, it is cooked with rice

and maize, and also used as a sauce for

meat. In Cuba, it is called quimbomb,

along with a stew using okra as its

primary ingredient. In Dominican

Republic is eaten as if in salad and also

cooked with rice.

It became a popular vegetable in

Japanese cuisinetoward the end of the

19th century, served with soy sauce

and katsuobushi, or as tempura.

In the Philippines, okra can be found
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among traditional dishes like pinakbet,

dinengdeng, and sinigang. Because of

its mild taste and ubiquity, okra canalso be cooked adobo-style, or served

steamed or boiled in a salad with

tomatoes, onion andbagoong.

Okra forms part of several regional

"signature" dishes.Frango com

quiabo(chicken with okra) is aBrazilian dishespecially famous in the

region of Minas Gerais, and it is the

main ingredient of caruru, a bahian

food with dende oil. Gumbo, a hearty

stew whose key ingredient is okra, is

found throughout the Gulf Coast of the

United Statesand in the South
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Carolina Lowcountry. Deep- or

shallow-fried okra coated with

cornmeal, flour, etc. is widely eaten in

the southern United States.[14]Okra is

also an ingredient expected in callaloo,

a Caribbeandish and the national dishof Trinidad and Tobago. It is also a

part of the national dish of Barbados

coucou(turned cornmeal). Okra is also

eaten in Nigeria, where draw soupis a

popular dish, often eaten with garrior

cassava. InVietnam, okra is the

important ingredient in the dish canhchua. Okra slices can also be added to

ratatouille.[15]
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Okra leaves may be cooked in a similar

way to the greens ofbeetsor

dandelions.[16]Since the entire plant is

edible, the leaves are also eaten raw in

salads. Okra seeds may be roasted and

ground to form a caffeine-freesubstitute for coffee.[4]When

importation of coffee was disrupted by

theAmerican Civil Warin 1861, the

Austin State Gazettesaid "An acre of

okra will produce seed enough to

furnish a plantationof fifty negroes

with coffee in every way equal to that

imported from Rio."[17]

Alternative Medicinal
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properties

Naturopathic medicines include okrafor intestinal and irritable bowel

dysfunction due to its mucilaginous

properties. Utilizing the whole pod

during cooking maintains the potency

and the effectiveness of the pod

contents. These are still present when

chopped, but to a lesser degree. Theconsistency of the mucilaginous seeds

are a good binder in the recipe in

which they are cooked too, giving

dishes a nice glossy appearance. In

complementary medicine it is believed

that the gut and intestines are the

main/dominant organs of the body


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and that all foods which facilitate the

digestive process and binary systems

are beneficial to the body as a whole,for this reason, providing a natural

lining to the intestinal mucosa,

prevents leakages from ailments such

as ulcerations, bacterial imbalances

and general dyspepsia. Thus okra's

fibrous and mucilaginous properties

are likely to have excellent results inlowering inflammation, increasing

active transportation of nutritional

conversion (take up) and reduce fluidretention and subsequent secondary

complications associated with the

latter.


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Unspecified parts of the plant were

reported in 1898 to possess diuretic

properties;[18][19]this is referenced in

numerous sources associated with

herbal and traditional medicine.

Some studies are being developed

targeting okra extract as remedy to

manage diabetes.[20]

Common diseases

The most common disease afflictingthe okra plant isverticillium wilt, often

causing a yellowing and wilting of the

leaves. Other diseases include powdery

mildewin dry tropical regions, leaf
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spots, and root-knot nematodes.[21]

Oxalic acid

Oxalic acidis a naturally occurring

colourless organic acid found in manyplants including okra. Okra contains

0.05g/100g of oxalic acid. The toxicity

of oxalic acid is due to kidney failure,

which arises because it causesprecipitation of solid calcium oxalate,

[18] the main component of kidney

stones. Oxalic acid can also cause jointpain due to the formation of similar

precipitates in the joints.

See also
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Abelmoschus caillei(West African

okra)

Luffa, also called "Chinese okra"Mulukhiyah, also called "bush okra"

References. ^National Research Council (2006-

10-27). "Okra".Lost Crops of Africa:

Volume II: Vegetables. Lost Crops ofAfrica 2. National Academies Press.

ISBN978-0-309-10333-6. Retrieved

2008-07-15.

. ^McWhorter, John H. (2000). The

Missing Spanish Creoles:

Recovering the Birth of Plantation

Contact Languages. University of
http://books.google.com/?id=czFufZI4Zx4C&pg=PA77http://en.wikipedia.org/wiki/Special:BookSources/978-0-309-10333-6http://en.wikipedia.org/wiki/International_Standard_Book_Numberhttp://books.nap.edu/openbook.php?record_id=11763http://books.nap.edu/openbook.php?record_id=11763&page=287http://en.wikipedia.org/wiki/Mulukhiyahhttp://en.wikipedia.org/wiki/Luffahttp://en.wikipedia.org/wiki/Abelmoschus_caillei


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California Press. p. 77. ISBN0-520-

21999-6. Retrieved 2008-11-29.

. ^"Alternative Cold Remedies:Lady's Fingers Plant", curing-

colds.com (accessed 3 June 2009)

. ^a

b

c

d

"Okra, or 'Gumbo,' fromAfrica, tamu.edu

. ^"Okra Seed". Retrieved 2012-10-

17.

. ^" Okra gumbo and rice"by Sheila

S. Walker, The News Courier,

unknown date

. ^"Non-wood Forest Products andNutrition". Retrieved 2012-10-17.

. ^Duvauchelle, Joshua (26 May

2011). "Okra Nutrition Information".
http://www.livestrong.com/article/371351-okra-nutrition-information/http://www.fao.org/docrep/V7540e/V7540e15.htmhttp://en.wikipedia.org/wiki/The_News_Courierhttp://portal.unesco.org/en/ev.php-URL_ID=23877&URL_DO=DO_TOPIC&URL_SECTION=201.htmlhttp://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/Okra_Seed.pdfhttp://plantanswers.tamu.edu/publications/vegetabletravelers/okra.htmlhttp://www.curing-colds.com/articles/alternative-cold-remedies/ladys-finger.phphttp://en.wikipedia.org/wiki/Special:BookSources/0-520-21999-6http://en.wikipedia.org/wiki/International_Standard_Book_Number


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LiveStrong.com. Retrieved 24 June

2012.

. ^Franklin W. Martin (1982). "Okra,Potential Multiple-Purpose Crop for

the Temperate Zones and Tropics".

Economic Botany36(3): 340345.

doi:10.1007/BF02858558.

. ^Mays, D.A., W. Buchanan, B.N.

Bradford, and P.M. Giordano (1990).

"Fuel production potential of severalagricultural crops".Advances in new

crops: 260263.

. ^J. Am. Chem. Soc., 1920, 42 (1), pp166170 "Okra Seed Oil"

. ^Farooq, Anwar; Umer Rashid,

Muhammad Ashraf, Muhammad

Nadeem (March 2010). "Okra
http://www.sciencedirect.com/science/article/pii/S0306261909004127http://pubs.acs.org/doi/abs/10.1021/ja01446a023http://dx.doi.org/10.1007%2FBF02858558http://en.wikipedia.org/wiki/Digital_object_identifier


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(Hibiscus esculentus) seed oil for

biodiesel production".Applied

Energy87(3): 779785.doi:10.1016/j.apenergy.2009.09.020.

. ^Julia Devlin and Peter Yee. Trade

Logistics in Developing Countries:

The Case of the Middle East and

North Africa. p. 445

. ^Madison, Deborah (15 May 2008).

Renewing America's FoodTraditions. Chelsea Green

Publishing. p. 167.

. ^"BBC - Okra ratatouille". Retrieved2012-04-06.

. ^network.com: Okra Greens and

Corn Saute, M.S. Milliken & S.

Feniger, 1996
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_2718,00.html?rsrc=searchhttp://www.bbc.co.uk/mobile/lifestyle/food/indian/spices/okra/index.wmlhttp://dx.doi.org/10.1016%2Fj.apenergy.2009.09.020http://en.wikipedia.org/wiki/Digital_object_identifierhttp://www.sciencedirect.com/science/article/pii/S0306261909004127


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. ^Austin State Gazette [TEX.],

November 9, 1861, p. 4, c. 2, copied

in Confederate Coffee Substitutes:Articles from Civil War

Newspapers, University of Texas at

Tyler

. ^Felter, Harvey Wickes & Lloyd,

John Uri, King's American

Dispensatory, 1898.Retrieved 27

November 2011.. ^"Abelmoschus esculentus -

(L.)Moench.",Plants for a Future,

June 2004, retrieved 27 November2011. Reference as diuretic cited

there from Chopra. R. N., Nayar. S.

L. and Chopra. I. C. Glossary of

Indian Medicinal Plants (Including
http://www.pfaf.org/user/Plant.aspx?LatinName=Abelmoschus%20esculentushttp://www.henriettesherbal.com/eclectic/kings/hibiscus.htmlhttp://en.wikipedia.org/wiki/University_of_Texas_at_Tylerhttp://www.uttyler.edu/vbetts/coffee.htm


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the Supplement), Council of

Scientific & Industrial Research,

1956.. ^Amin, Indah Mohd. "Nutritional

Properties of Abelmoschus

Esculentus as Remedy to Manage

Diabetes Mellitus: A Literature

Review". Universiti Teknologi

MARA (UiTM) Malaysia. Retrieved

9 January 2014.. ^"Growing okra". Department of

Primary Industries and Fisheries,

Queensland. 19 September 2007.Retrieved 24 June 2012.

External links
http://www2.dpi.qld.gov.au/horticulture/5197.htmlhttp://www.ipcbee.com/vol11/10-T022.pdf


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Abelmoschus esculentusat ITIS

Abelmoschus esculentus (L.)

MoenchMedicinal Plant ImagesDatabase (School of Chinese

Medicine, Hong Kong Baptist

University) (traditional Chinese)

(English)

Abelmoschus esculentusinWest

African plants A Photo Guide.
http://www.westafricanplants.senckenberg.de/http://www.westafricanplants.senckenberg.de/root/index.php?page_id=13&preview=true&searchTextMenue=Abelmoschus+esculentus&search=Wikitemplatehttp://libproject.hkbu.edu.hk/was40/detail?lang=en&channelid=1288&searchword=herb_id=D00955http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=21770

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