3 Review(s)

Okra—also known as lady's-fingers, gumbo, or bhindi—is the most important vegetable crop of the tropical and subtropical regions of the world. It belongs to the genus Abelmoschus and family Malvaceae. Okra is a multipurpose crop valued for its tender and delicious pods.The fruits or pods containing seeds are harvested when immature and are eaten as vegetables. This review focuses on the nutrient profile, bioactive components and their health effects, functional properties of okra, and identifies some regional okra food dishes. Okra is a very good source of dietary fiber, magnesium, manganese, potassium, vitamin K, vitamin C, folate, B1, and B6. Studies have indicated that okra is rich in bioactive components, such as flavonoids, especially quercetin and phytosterols.