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Okra known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The plant is cultivated in tropical, subtropical and warm temperate regions around the world. Nutrition Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fiber, vitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium Leaves and seeds Young okra leaves may be cooked in a similar way to the greens of beets or dandelions.The leaves are also eaten raw in salads. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee.When importation of coffee was disrupted by the American Civil War in 1861, the Austin State Gazette said, "An acre of okra will produce seed enough to furnish a plantation with coffee in every way equal to that imported from Rio." Greenish-yellow edible okra oil is pressed from okra seeds; it has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid.The oil content of some varieties of the seed is about 40%. At 794 kg/ha, the yield was exceeded only by that of sunflower oil in one trial.A 1920 study found that a sample contained 15% oil. A 2009 study found okra oil suitable for use as a biofuel. Industrial uses Bast fibre from the stem of the plant has industrial uses such as the reinforcement of polymer composites. The mucilage produced by the okra plant can be used for the removal of turbidity from waste water by virtue of its succulent properties.