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High in fiber and plant protein, low fat, rich in vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
13.5g
· 66%
Protein
3.2g
· 16%
Fat
1.7g
· 18%
Fiber
4.8g
Vitamins
Vitamin K
32µg · 27% DV
Vitamin C
13mg · 14% DV
Folate
48µg · 12% DV
B1
0.09mg · 8% DV
Minerals
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
Phosphorus
62mg · 9% DV
Magnesium
32mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.28g
MONOUNSATURATED
0.42g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
Avoid over-stirring and cook the okra only until tender. Adding an acidic ingredient such as lemon juice or tomato early in cooking can also help limit the slippery texture.
Add cooked chickpeas during the latter part of cooking so they heat through without breaking apart. This also helps prevent the okra from becoming overly soft.
Yes, canned chickpeas are a convenient option. Drain and rinse them well to reduce excess salt, then add them during the last 10–15 minutes of cooking.
Too much lemon or tomato can make the stew sharply sour. Dilute it with a little hot water and round out the flavour with onion or carrot rather than adding sugar.
It pairs well with a lemony salad, yogurt or cacık, and a modest serving of a grain-based side dish. Peppers, parsley, or lemon can complement the meal and support absorption of plant-based iron.
Because it is fibre-rich, it may feel heavy if eaten immediately before training. It is often more comfortable as a meal 2–3 hours beforehand, or after exercise alongside rice, bulgur, or bread.
It can be eaten at night, but chickpeas and okra may cause fullness or gas in people with sensitive digestion. Keep the portion moderate if you are eating it late and eat slowly.
Chickpeas contain fermentable carbohydrates that can cause gas for some people. Thoroughly cooking dried chickpeas, rinsing canned ones, and using cumin may improve comfort, though tolerance varies.
Cool it and refrigerate it in a covered container within two hours of cooking. It is generally best eaten within 3–4 days, and should be reheated until piping hot.
Yes, cool it fully and freeze it in individual portions. The okra may become softer after thawing, so it helps to avoid overcooking it before freezing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.