Source: U.S. Department of Defence
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Okra (Canned)
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 VEGETABLES No.Q 114 01
OKRA (CANNED)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
35 cal
8g
1g
0g
0 mg
556 mg
111 mg
Ingredient
Weight
Measure
Issue
OKRA,CANNED,INCL LIQUIDS
38 lbs
4 gal 1-3/8 qts
Method
1
Pour off half the liquid.
2
Place okra in steam-jacketed kettle or stock pot.
3
Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place okra in serving pans. Garnish if desired. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 35 cal |
| Carbohydrates: | 8g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 556 mg |
| Calcium: | 111 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| OKRA,CANNED,INCL LIQUIDS | 38 lbs | 4 gal 1-3/8 qts |
| Method: | |
|
1 Pour off half the liquid. 2 Place okra in steam-jacketed kettle or stock pot. 3 Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds. 4 Place okra in serving pans. Garnish if desired. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence