Okra (Abelmoschus esculentus)
Southeast and South Asia, tropical Africa, Brazil
Young fruit is often boiled as ingredient in soups and sauces, consumed blanched, sautéed, stir-fried, raw or pickled, or stuffed with other ingredients; young leaves sometimes eaten cooked.
Beta-carotene: low in fruit and leaves; vitamin E: low in fruit; riboflavin: low in fruit, extremely high in leaves; folic acid: high in fruit; ascorbic acid: medium in fruit, extremely high in leaves; calcium: low in fruit, extremely high in leaves; iron: low in fruit and leaves; protein: 2.1% in fruit, 4.4% in leaves. Young fruit and leaves are rich in mucilage, and young fruit has high antioxidative activities.
Read more: Okra, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.