What is the scientific classification of okra, detailing its hierarchy from Kingdom to Species?

Okra (*Abelmoschus esculentus*) is classified within the plant kingdom. Its scientific classification is: Kingdom: Plantae (plants), Clade: Tracheophytes (vascular plants), Clade: Angiosperms (flowering plants), Clade: Eudicots, Clade: Rosids, Order: Malvales, Family: Malvaceae (the mallow family), Genus: *Abelmoschus*, and Species: *A. esculentus*. This classification places it within a large family that also includes plants like cotton and hibiscus.

To which plant family does okra (*Abelmoschus esculentus*) belong, and what other well-known plants share this family?

Okra (*Abelmoschus esculentus*) belongs to the Malvaceae family, commonly known as the mallow family. This family also includes other well-known plants such as cotton, cocoa, and hibiscus.

From which region of Africa is okra believed to have originated?

Okra is believed to have originated in East Africa, specifically in the regions of Ethiopia, Eritrea, and eastern Sudan.

Besides okra, what other English name is mentioned for *Abelmoschus esculentus*, and what is its significance in Pakistan?

In some English-speaking countries, *Abelmoschus esculentus* is also known as lady's fingers. In Pakistan, it is commonly called 'bhindi' and is recognized as the national vegetable.

What is the etymological origin of the genus name *Abelmoschus*, and what does it literally translate to?

The genus name *Abelmoschus* is derived from Neo-Latin, which in turn comes from Arabic. The Arabic phrase *abū l-misk* literally translates to 'father of musk'.

What does the Latin term *esculentus* signify in the scientific name *Abelmoschus esculentus*?

The Latin term *esculentus* in the scientific name *Abelmoschus esculentus* means that the plant is fit for human consumption, indicating its edibility.

Trace the linguistic origins of the English words 'okra' and 'gumbo,' noting the languages and regions involved.

The English word 'okra' first appeared in 1679 in the Colony of Virginia and originates from the Igbo language word *ókwụ́rọ́*. The word 'gumbo,' first used in American English around 1805, traces back to either the Umbundu word *ochinggómbo* or the Kimbundu word *kingombo*. While 'gumbo' often refers to the dish in the U.S., it historically also referred to the plant itself in some parts of the Deep South.

Describe the physical characteristics of the okra plant, including its height, leaves, flowers, and fruit.

The okra plant is typically a perennial that grows to about 2 meters (6 ft 7 in) tall, often cultivated as an annual in temperate climates. Its leaves are palmately lobed with 5 to 7 lobes, measuring 10 to 20 centimeters long and broad. The flowers are 4 to 8 cm in diameter, featuring five white to yellow petals, sometimes with a red or purple spot at the base. The fruit is a capsule, up to 18 cm long, with a pentagonal cross-section, containing numerous seeds.

What are the typical dimensions and color of okra flowers, and do they have any distinctive markings?

Okra flowers typically measure between 4 to 8 centimeters (approximately 1.5 to 3 inches) in diameter. They usually have five petals that range in color from white to yellow, and often feature a distinct red or purple spot at the base of the petals.

What is the shape of the okra fruit, and what does its cross-section reveal?

The fruit of the okra plant is botanically classified as a capsule. It has a distinctive pentagonal (five-sided) shape in cross-section, and it contains numerous small, white seeds.

How and when was okra introduced to the Americas, and where was its presence first documented?

Okra was introduced to the Americas via ships involved in the Atlantic slave trade. Its presence was first documented in Brazil by 1658.

By what year was okra documented as being grown in Brazil, and when did it become commonplace in the Southern United States?

Okra's presence was documented in Brazil by 1658, and it was further documented in Suriname in 1686. It became commonplace throughout the Southern United States by the year 1800.

What are the ideal climatic and soil conditions for growing okra, and what environmental factor poses a threat to the plant?

Okra thrives in tropical and warm temperate regions, requiring ample sunlight and tolerating soils with heavy clay and intermittent moisture. However, it is sensitive to frost, which can damage the pods.

What soil temperature is necessary for okra seed germination, and what is the preferred soil pH range for its cultivation?

For successful germination, okra seeds require a soil temperature of at least 20 degrees Celsius (68 degrees Fahrenheit). The plant prefers soil with a pH between 5.8 and 7, ideally leaning towards the acidic side.

When should okra pods be harvested to ensure they are edible as a vegetable, and approximately how long after planting is the first harvest ready?

To be edible as a vegetable, okra pods must be harvested when they are immature, typically within a week of pollination. The first harvest is usually ready about two months after planting, with pods being approximately 2 to 3 inches (51 to 76 mm) long at that time.

What is the most prevalent disease affecting okra plants, and what are its symptoms?

The most common disease that affects okra plants is verticillium wilt. This disease typically causes a yellowing and wilting of the leaves.

How was resistance to the yellow mosaic virus introduced into okra varieties?

Resistance to the yellow mosaic virus was successfully transferred into *Abelmoschus esculentus* through cross-breeding with *Abelmoschus manihot*. This cross resulted in the development of a new variety named *Parbhani kranti*.

Which U.S. state is a significant producer of okra, and how does its cultivation contribute to year-round availability?

Florida is a significant producer of okra in the U.S., particularly in the southern part of the state. Due to the climate and cultivation practices across the state, okra is available for approximately ten months of the year.

What were the world production figures for okra in 2023, and which country led production?

In 2023, the total world production of okra was 11.5 million tonnes. India was the leading producer, accounting for 62% of this global total.

Besides India, name two other countries that were significant okra producers in 2023.

In 2023, Nigeria and Mali were the secondary major producers of okra globally, following India.

What is the approximate water, carbohydrate, protein, and fat content of raw okra per 100 grams?

Raw okra is composed of approximately 90% water. Per 100 grams, it contains about 7.46 grams of carbohydrates, 1.9 grams of protein, and a negligible amount of fat (around 0.19 grams).

Which vitamins does raw okra provide in significant amounts per 100g, and which are present in moderate amounts?

Per 100 grams, raw okra is a rich source of Vitamin C and Vitamin K. It also provides moderate amounts of Thiamine (B1), Folate (B9), Magnesium, and Potassium.

How does okra contribute to the preparation of gumbo soup, particularly in Louisiana?

Okra is recognized as one of the primary thickeners used in the preparation of gumbo soup, a traditional dish from Louisiana.

What are the names for okra in Cuba and Puerto Rico, and what traditional dishes are made with it?

In Cuba and Puerto Rico, okra is referred to as 'quimbombó.' It is used in traditional dishes such as 'quimbombó guisado,' which is a stewed okra dish similar in concept to gumbo.

What is okra called in the Dominican Republic, and what is its role in their cuisine?

In the Dominican Republic, okra is known as 'molondrón.' It is utilized in various traditional dishes within the country's cuisine.

Name two traditional okra dishes found in Brazil.

In Brazil, okra is a key ingredient in several regional dishes. Notable examples include 'caruru,' often made with shrimp in the Northeast region, and 'frango com quiabo' (chicken with okra) and 'carne refogada com quiabo' (stewed meat with okra) in the state of Minas Gerais.

How is okra typically prepared and consumed in South Asian countries?

In South Asian cuisines, okra pods are commonly used in various spicy vegetable preparations. They are also frequently cooked alongside meats such as beef, mutton, lamb, and chicken.

What characteristic texture does okra's mucilage impart when cooked, and what type of fiber does it contain?

When cooked, okra pods release a mucilage, a viscous substance that creates a characteristic 'goo' or slime, which acts as a natural thickener. This mucilage is a source of soluble fiber.

What is one suggested method to minimize the 'gooeyness' or mucilage in cooked okra?

One common culinary technique to reduce the mucilaginous texture of okra is to cook it with an acidic ingredient, such as tomatoes, which helps to break down the slime.

How can young okra leaves be prepared and consumed?

Young okra leaves can be cooked similarly to other leafy greens, such as beet greens or dandelion greens. They can also be used raw in salads.

What alternative use can be made from roasted and ground okra seeds, and what historical event made this practice notable?

Roasted and ground okra seeds can serve as a caffeine-free substitute for coffee. This use became particularly notable during the American Civil War when imports of coffee were disrupted, leading to widespread use of okra seed coffee in the Southern United States.

What type of oil can be pressed from okra seeds, and what are its key fatty acid components?

A greenish-yellow edible oil can be pressed from okra seeds. This oil has a pleasant taste and odor and is rich in unsaturated fats, notably oleic acid and linoleic acid.

What industrial use does the bast fiber from okra stems have?

The bast fiber derived from the stems of the okra plant has industrial applications, including its use as a reinforcement material in polymer composites.

How can okra mucilage be utilized in wastewater treatment?

Okra mucilage possesses flocculant properties, which means it can be used to help remove turbidity, or cloudiness, from wastewater.

What innovative application is okra mucilage being developed for in food packaging?

As of 2018, okra mucilage was under development as a biodegradable material for food packaging, owing to its composition being similar to a thick polysaccharide film.

What potential application for okra oil was identified in a 2009 study?

A study conducted in 2009 found that okra oil is suitable for use as a biofuel.

Describe the visual information conveyed by the image of mature and developing okra pods in Hong Kong.

The image shows several okra pods on a plant, some of which appear mature and elongated, while others are smaller and still developing. This visually represents the fruit of the okra plant in different stages of growth.

What does the image showing a longitudinal section of an okra fruit illustrate?

The image displays an okra pod cut lengthwise, revealing its internal structure. This view typically shows the arrangement of the seeds within the pod and the characteristic pentagonal shape of the fruit's cross-section.

What aspects of the okra plant are visible in the image captioned 'Whole plant with blossom and immature pod'?

This image provides a view of an entire okra plant, showcasing its overall structure. It highlights the presence of both a delicate okra flower (blossom) and an immature seed pod, illustrating the plant's reproductive cycle.

What stage of okra development is depicted in the image of a 'Young seedling showing cotyledons'?

The image shows a very young okra plant that has just emerged from the soil. It specifically illustrates the cotyledons, which are the first seed leaves that appear after germination, providing initial nourishment to the seedling.

What does the image labeled 'Fresh-picked fruits' represent?

The image displays several okra pods that have recently been harvested. They appear fresh and are likely ready for culinary use, showcasing the edible part of the plant.

What is visible in the cross-section of an okra pod shown in the gallery?

The image of the okra pod cross-section reveals its internal structure, typically showing the arrangement of the seeds within the pod and highlighting the pentagonal shape characteristic of the fruit.

What culinary preparation is depicted in the image captioned 'Stir-fried sliced okra fruits'?

The image shows okra pods that have been sliced and stir-fried. This visually represents one of the many ways okra is prepared as a cooked dish, often appearing slightly glossy due to the cooking process.

Okra Wiki: Okra: A Botanical and Culinary Exploration

Dive in with Flashcard Learning!

When you are ready...
🎮 Play the Wiki2Web Clarity Challenge Game🎮

Botanical Description

Species Overview

Okra, scientifically classified as Abelmoschus esculentus, belongs to the Malvaceae family, sharing kinship with plants like cotton and hibiscus. It is a perennial species, commonly cultivated as an annual in temperate climates. The plant typically reaches heights of approximately 2 meters (6 ft 7 in).

Foliage and Flowers

Its leaves are substantial, measuring 10–20 cm (4–8 in) in length and width, characterized by palmate lobes. The flowers are visually striking, approximately 4–8 cm (1.5–3 in) in diameter, featuring five white to yellow petals, often adorned with a red or purple basal spot. Pollen grains are spherical, with a diameter of about 188 microns.

Fruit Characteristics

The fruit is botanically a capsule, growing up to 18 cm (7 in) long. It possesses a distinctive pentagonal cross-section and contains numerous white seeds. These pods are the primary edible part, harvested when immature to avoid excessive fibrousness.

Etymological Roots

Naming Origins

The genus name, Abelmoschus, is derived from Neo-Latin, originating from the Arabic term 'abū l-misk', meaning "father of musk," referencing its aromatic properties. The species epithet, esculentus, is Latin for "fit for human consumption."

Regional Nomenclature

In South Asia, particularly Pakistan, it is widely known as bhindi, where it holds the status of the national vegetable. The English term "okra" first appeared in the late 17th century, tracing its roots to the Igbo language word ókwụ́rụ́. The term "gumbo," commonly used in American English, emerged around the early 19th century, derived from African languages like Umbundu or Kimbundu.

Geographical Origins and Dissemination

East African Homeland

Okra is believed to have originated in East Africa, specifically in the regions encompassing Ethiopia, Eritrea, and eastern Sudan. It is considered an allopolyploid of uncertain parentage, with proposed ancestors including Abelmoschus ficulneus and A. tuberculatus.

Global Spread

The plant's journey extended through Arabia and across the Mediterranean basin. Historical records indicate its presence in Brazil by 1658 and Suriname by 1686, suggesting its introduction to the Americas via the Atlantic slave trade. By the 18th century, it was cultivated in North America, reaching Philadelphia by 1748 and becoming commonplace in the Southern United States by 1800.

Cultivation Practices

Environmental Requirements

Okra thrives in tropical and warm temperate climates, demonstrating remarkable tolerance to heat and drought. It prefers well-drained soils, including those with significant clay content, and can withstand intermittent moisture. However, it is sensitive to frost. Optimal germination occurs at soil temperatures above 20°C (68°F), requiring ample sunlight and a slightly acidic soil pH (5.8-7.0).

Harvesting and Pests

For optimal edibility, okra pods must be harvested approximately one week after pollination, before they become overly fibrous. Yields can be substantial, ranging from 18,000 to over 30,000 pounds per acre. Common challenges in cultivation include diseases like verticillium wilt and powdery mildew, as well as infestations by yellow mosaic virus and root-knot nematodes.

Nutritional Profile

Macronutrient Breakdown

Raw okra is primarily composed of water (90%), with carbohydrates making up about 7% and protein around 2%. It contains negligible amounts of fat. Per 100 grams, it provides approximately 33 kilocalories, serving as a valuable source of dietary fiber (3.3g).

The following table details the nutritional content per 100g of raw okra:

Okra, raw (per 100 g)
Energy	138 kJ (33 kcal)
Carbohydrates	7.46 g
Sugars	1.48 g
Dietary fibre	3.3 g
Fat	0.19 g
Protein	1.9 g
Water	89.6 g
Vitamin C	23 mg (26% DV)
Vitamin K	31.3 µg (26% DV)
Folate (B9)	60 µg (15% DV)
Potassium	299 mg (10% DV)
Magnesium	57 mg (14% DV)
Calcium	82 mg (6% DV)
Iron	0.62 mg (3% DV)
Zinc	0.58 mg (5% DV)
^{* % DV represents percentage of Daily Value based on US recommendations.}

Key Micronutrients

Okra is a notable source of essential micronutrients. It is particularly rich in Vitamin C, contributing significantly to antioxidant defense and immune function, and Vitamin K, crucial for blood clotting and bone health. It also provides moderate amounts of B vitamins (Thiamine, Folate), Magnesium, and Potassium, supporting various metabolic and physiological processes.

Culinary Significance

Global Gastronomy

Okra's mucilaginous texture, which acts as a natural thickener, makes it a valued ingredient in various global cuisines. It is famously used in Louisiana gumbo, contributing to its characteristic body. In Cuban and Puerto Rican cuisine, it is known as quimbombó and features in stews. Dominican cuisine uses it as molondrón, and it is integral to dishes like caruru in Brazil.

Regional Preparations

In South Asian countries, okra pods are prepared in numerous spicy vegetable dishes and incorporated into meat-based curries. The Southern United States is known for its preparation of fried okra. The seeds can be roasted and ground as a caffeine-free coffee substitute, and the young leaves are also edible when cooked similarly to other greens.

Industrial and Emerging Applications

Fiber and Materials

The bast fibers derived from the okra stem possess potential industrial applications, notably as reinforcement materials in polymer composites. This highlights okra's utility beyond its culinary role.

Environmental Applications

The mucilage extracted from okra exhibits flocculant properties, making it effective for removing turbidity from wastewater. Research is also exploring its potential as a biodegradable film for food packaging, demonstrating its versatility in sustainable material science.

Biofuel Potential

Okra seed oil has been identified as a viable source for biodiesel production. Studies have indicated its suitability for conversion into biofuel, contributing to renewable energy research.

Teacher's Corner

Edit and Print this course in the Wiki2Web Teacher Studio

Edit and Print Materials from this study in the wiki2web studio

Click here to open the "Okra" Wiki2Web Studio curriculum kit

Use the free Wiki2web Studio to generate printable flashcards, worksheets, exams, and export your materials as a web page or an interactive game.

True or False?

Test Your Knowledge!

Gamer's Corner

Are you ready for the Wiki2Web Clarity Challenge?

Learn about okra while playing the wiki2web Clarity Challenge game.

Unlock the mystery image and prove your knowledge by earning trophies. This simple game is addictively fun and is a great way to learn!

Play now

Explore More Topics

Discover other topics to study!

arrest of a suspect in sarajevo

joséphine de beauharnais

epiphany holiday

priority enforcement program

john kerry

alaska republican party

References

A full list of references for this article are available at the Okra Wikipedia page

Feedback & Support

To report an issue with this page, or to find out ways to support the mission, please click here.

Disclaimer

Important Notice

This document has been generated by an AI and is intended for educational and informational purposes only. The content is based on publicly available data and may not be exhaustive or entirely current.

This is not professional botanical, agricultural, or nutritional advice. The information provided herein should not substitute consultation with qualified experts in these fields. Always refer to authoritative sources and consult with professionals for specific applications or dietary needs.

The creators of this page are not liable for any errors, omissions, or actions taken based on the information presented.

Okra: A Botanical and Culinary Exploration

💡 Dive in with Flashcard Learning! 💡

Botanical Description 🌱

🌿 Species Overview

🍃 Foliage and Flowers

🌶️ Fruit Characteristics

Etymological Roots 🗣️

📜 Naming Origins

🌍 Regional Nomenclature

Geographical Origins and Dissemination 🗺️

🌍 East African Homeland

🚢 Global Spread

Cultivation Practices 🧑‍🌾

🌡️ Environmental Requirements

⏳ Harvesting and Pests

Nutritional Profile 🍎

📊 Macronutrient Breakdown

🌟 Key Micronutrients

Culinary Significance 🍽️

🍲 Global Gastronomy

🌶️ Regional Preparations

Industrial and Emerging Applications 🏭

🧵 Fiber and Materials

💧 Environmental Applications

⛽ Biofuel Potential

Teacher's Corner 🧑‍🏫

Edit and Print this course in the Wiki2Web Teacher Studio

True or False? 🤔

❓ Test Your Knowledge! ❓

Gamer's Corner 🎮

Are you ready for the Wiki2Web Clarity Challenge?

Explore More Topics

📜 Discover other topics to study!

References

📜 References

Feedback & Support 👍

To report an issue with this page, or to find out ways to support the mission, please click here.

Disclaimer ⚠️

📜 Important Notice

Dive in with Flashcard Learning!

Botanical Description

Species Overview

Foliage and Flowers

Fruit Characteristics

Etymological Roots

Naming Origins

Regional Nomenclature

Geographical Origins and Dissemination

East African Homeland

Global Spread

Cultivation Practices

Environmental Requirements

Harvesting and Pests

Nutritional Profile

Macronutrient Breakdown

Key Micronutrients

Culinary Significance

Global Gastronomy

Regional Preparations

Industrial and Emerging Applications

Fiber and Materials

Environmental Applications

Biofuel Potential

Teacher's Corner

True or False?

Test Your Knowledge!

Gamer's Corner

Discover other topics to study!

References

Feedback & Support

Disclaimer

Important Notice