Okra

Okra can be offered once baby is about 6 months old and ready for solids. It comes from Africa, where it has long flavored and thickened soups and stews. The whole plant is edible, but it is mostly grown for its green pods, which toughen as they age. So okra is picked soon after the flower drops, while it is tender and mildly grassy.

Fiber and fluid come with several micronutrients, among them zinc, vitamin C, vitamin K, vitamin B6, folate, potassium and magnesium. Together they support digestion, hydration, nervous system development, immunity and blood clotting.

Cook okra thoroughly. It should mash easily between the fingers.

When a baby bites a whole pod, seeds can scatter in the mouth. The seeds carry a low choking risk but can feel odd and hard to manage. To avoid that, cut off the stem of a cooked pod and gently squeeze the seeds out. The pod opens into a soft, flat piece.

Cooked okra can be slippery. If your baby has trouble gripping it, roll the pieces in breadcrumbs.

Okra is stringy and tough to break down until the molars come in, at about 18 months. Expect a child to spit out pieces.

Okra is round, firm and tough to chew, so it carries a choking risk. Cook it well and prepare it in an age-appropriate way.

Stay within arm's reach of your baby during meals.

Okra rarely causes food allergy. Skin irritation has been reported in farm workers who handle okra leaves and pods. One case report links okra to FPIES, a delayed vomiting reaction, in a toddler.

Start with a small amount for the first few meals. If nothing happens, increase it slowly.