Okra belongs to the same plant family as hibiscus and cotton. It is indigenous to regions around the Nile in North Africa and the Middle East for it was discovered dating as far as 3500 years ago in Ethiopia. Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. It also contains vitamins, minerals and the antioxidants epicatechin, catechin, rutin, procyanidin B1 and B2 and quercetin. These antioxidants are capable of preventing damage to cells caused by environmental factors and stress.
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