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Okra, canned, drained

Okra is a vegetable made up of edible seed pods. The figures here describe canned okra that has been drained and rinsed. It provides small amounts of carbohydrate and protein, as well as minerals including iron and calcium. Per 100g, it contains 2.5g of carbohydrate, 1.4g of protein, 5.4mg of iron and 1.1g of salt.

Iron is needed to make haemoglobin, the protein in red blood cells that carries oxygen around the body. Calcium helps maintain bones and teeth. The salt content is worth noting for people monitoring their salt intake, as these figures already reflect rinsing and draining. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

21 kcal

Energía

90 kJ

Grasa

0.7g

of which saturates

0.2g

Carbohydrate

2.5g

of which sugars

0.8g

Proteína

1.4g

Sal

1.1g

Agua

91g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

56µg

Vitamina D

0µg

Vitamina C

1mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.2mg

Vitamina B12

0µg

Ácido fólico

12µg

Calcio

110mg

Hierro

5.4mg

Magnesio

32mg

Phosphorus

30mg

Potasio

110mg

Sodio

440mg

Zinc

0.5mg

Cobre

0.36mg

Selenio

1µg

Other types of okra

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Okra, boiled in unsalted water

16 kcal

1.8g

0.2g

3.1g

Okra, raw

31 kcal

2.8g

1g

–

Okra, stir-fried in corn oil

269 kcal

4.3g

26g

–

About these figures

Values are per 100g of the food as described (10 samples, 6 brands. Rinsed). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Vegetables, Herbs and Spices Supplement, 1991.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente