Okra is a popular health food due to its high fiber, vitamin C,
and folate content. Okra is also known for being high in
antioxidants. Okra is also a good source of calcium and
potassium.
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 can be quite high, about *0%. Oil yields
from okra crops are also high. At **4 kg/ha, the yield was
exceeded only by that of sunflower oil in one trial. A ***0 study
found that a sample contained *5% oil. A ***9 study found okra
oil suitable for use as a biofuel.
The products of the plant aremucilaginous, resulting in the
characteristic "goo" or slime when the seed pods are cooked; the
mucilage contains a usable form of soluble fiber. Some people
cook okra this way, others prefer to minimize sliminess; keeping
the pods intact, and brief cooking, for example stir-frying, help
to achieve this. Cooking with acidic ingredients such as a few
drops of lemon juice, tomatoes, or vinegar may help.
Alternatively, the pods can be sliced thinly and cooked for a
long time so the mucilage dissolves, as in gumbo. The cooked
leaves can also be used as a powerful soup thickener. The
immature pods may also be pickled.
