The flowering plant Abelmoschus esculentus L., often known as lady’s fingers, bhindi, okra, or gumbo, is a member of the Malvaceae family. Okra is a crop with several uses because of the variety of fresh stems, leaves, buds, flowers, and seeds. When administered as a blood volume expander or plasma substitute, okra mucilage has therapeutic uses. Because of its high fibre, vitamin C, and folate content, okra is a well-liked health food. Additionally, it is a good provider of potassium and calcium. The edible, greenish-yellow oil that is extracted from okra seeds has a delectable flavour and aroma and contains a lot of unsaturated fats like oleic acid and linoleic acid. The herb has also been used medicinally to treat a variety of conditions, including anti-cancer, antibacterial, hypoglycemic, and anti-ulcer activity5-7, among others. Okra is a significant vegetable crop that offers a wide range of nutritional qualities and potential health advantages. It is renowned for having a lot of antioxidants. The purpose of the current study is to emphasis the phytochemical, toxicological, and pharmacognostic research as well as the nutritional benefits of the plant and its components.