Okra, scientifically known as Abelmoschus esculentus, is a herbaceous, hairy annual plant belonging to the mallow family (Malvaceae), which also includes cotton and hibiscus. It's widely cultivated in tropical and subtropical regions across the globe. While biologically classified as a fruit (due to its edible seed pods), it's commonly used as a vegetable in culinary applications.

Nutritional Value: Okra is a nutritional powerhouse, despite being low in calories. A 100-gram serving (approximately 1 cup) of raw okra provides:

• Calories: ~33 kcal
• Carbohydrates: ~7 grams
• Fiber: ~3 grams (high in both soluble and insoluble fiber, including pectin)
• Protein: ~2 grams (uncommon for many fruits and vegetables)
• Fat: ~0 grams
• Vitamins: Excellent source of Vitamin C (immune support), Vitamin K (blood clotting, bone health), Vitamin A (vision, skin health), and Vitamin B6.
• Minerals: Good source of Magnesium, Folate (important for pregnant women), Calcium (bone health), Potassium, Iron, Zinc, and Manganese.
• Antioxidants: Rich in polyphenols, including flavonoids and isoquercetin, as well as vitamins A and C, which help combat free radicals.

While some people find okra's slimy texture unappealing, various cooking methods and the addition of acidic ingredients (like vinegar or citrus) can help mitigate this. Overall, okra is a highly nutritious and versatile ingredient that can be a valuable addition to a healthy diet.