Okro Nutrition Facts
Description: Okro,green pod,fresh,raw
Local Names: Kubew (Hausa), Okwuru (Igbo), Ila (Yoruba), Ateke (Ibibio), Ikong Etighi (Efik)
Scientific Name: Abelmoschus esculentus
Category: Vegetables and Products
Calories in Okro
The calories in 100 grams of Okro is 59.645 calories (kcal).
Quick Okro Nutritional Value
Here is a quick overview of Okro nutrition information:
Quantity | 100g |
Calories | 59.645 kcl |
Fat | 1.475g |
Protein | 2.71g |
Carb | 7.91g |
Detailed Okro Nutrition Data
Here is the detailed data on Okro nutrition info:
Okro Macronutrients data
Weight | 100g |
Energy | 250.675 Kj |
Calories | 59.645 kcl |
Fat | 1.475g |
Protein | 2.71g |
Carb | 7.91g |
Fiber | 1.945g |
Water | 86.17g |
Okro Minerals Data
Weight | 100g |
Calcium | 82mg |
Iron (Fe) | 0.62mg |
Magnesium | 57mg |
Phosphorus (P) | 61mg |
Potassium (k) | 299mg |
Sodium (Na) | 7mg |
Zinc (Zn) | 0.58mg |
Copper (Cu) | 0.109mg |
Manganese | 0.788mg |
Okro Vitamins Data
Weight | 100g |
Vitamin A, RAE | 716μg |
Retinol | mg |
Carotene, beta | 416μg |
Vitamin D | μg |
Thiamin, B1 | 0.2mg |
Riboflavin, B2 | 0.06mg |
Niacin, B3 | 1mg |
0.215mg | |
Folate, B9 (μg) | 60μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | 23mg |
other Okro Micronutrients
Weight | 100g |
Ash | 1.15g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Okro , Kubew (Hausa), Okwuru (Igbo), Ila (Yoruba), Ateke (Ibibio), Ikong Etighi (Efik) Nutrition Info
Serving size of 100 grams of Okro , Kubew (Hausa), Okwuru (Igbo), Ila (Yoruba), Ateke (Ibibio), Ikong Etighi (Efik) contains 59.645 calories, 2.71g of Protein, 1.475g of Fat, and 7.91g of Carbs.
Okro Nutrition facts Summary | ||
Description: | Okro,green pod,fresh,raw | |
Local Names: | Kubew (Hausa), Okwuru (Igbo), Ila (Yoruba), Ateke (Ibibio), Ikong Etighi (Efik) | |
Scientific Name: | Abelmoschus esculentus | |
Category: | Vegetables and Products | |
Serving Size: | 100 grams | |
Calories: | 59.645 Kcal/100g | |
Nutrients | - Energy:
250.675Kj |
Data sources include: US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference (https://fdc.nal.usda.gov/), Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Effiong, G. S., Ogban, P. I., Ibia, T. O., Adam, A. A. (Alinnor, I. J., Akalezi, C. O. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.9). Evaluation of nutrient-supplying potentials of fluted pumpkin (Telfairia occidentalis, Hook, F.) and okra (Abelmoschus esculentus) (L.) Moench. Academic Journal of Plant Sciences, 2 (3), Ene-Obon, H. N., Carnovale E. (1992).A comparison of the proximate, mineral and amino acid composition of some known and lesser known legumes in Nigeria. Food Chemistry, 43:169-175-Charlie, A. M., Ene-Obong, H. N. (2014), Proximate, phytochemicals and anti-nutrient composition of selected green leafy vegetables consumed in Cross River State, Nigeria., Tanya, A.K.N., C.M.F. Mbofung and O.O. Keshinro(Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.7) Soluble and insoluble fibre contents of some Cameroonian foodstuffs. Plant Food for Human Nutrition, 51: Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.-207., https://fdc.nal.usda.gov/