Journal of Current Research in Food Science

Okra (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. The okra plant's leaves, buds, blooms, pods, stems, roots and seeds are all used for a variety of culinary, pharmacological and medical uses. It contains significant minerals including sodium, potassium, magnesium and calcium in addition to microminerals like iodine, nickel, iron and zinc. It is also high in retinol, tocopherol and ascorbic acid. Okra is known as "an ideal villager's vegetable" because of its toughness, dietary fibre content and unique seed protein composition that balances both tryptophan and lysine amino acids. All things considered, okra is regarded as a readily accessible, inexpensive vegetable crop with a variety of nutritional qualities and possible health advantages. Scientific study has demonstrated the potential benefits of okra components in lowering the risk of many chronic illnesses, despite the fact that our understanding of how the edible parts of okra contribute to disease prevention and their mechanisms of action is still restricted. The nutritional makeup and possible health advantages of okra are outlined in this review.