Okra is used around the world as a universal vegetable which is characterized by green, elongated and pointed genital pods poured in a double row of seeds and slimy texture when cut open. This integral member of the cotton family has characteristic to Nile regions of North Africa and the Middle East, it has been found to dating as far as 3500 years in Ethiopia.
Early Egyptians are known to love the taste of okra. Okra later transcended to the North American slave trade and then in Europe, Asia, South and Central America. In addition, it is low in calories with many categories of vitamins A, thiamine, B6, C, folic acid, riboflavin, calcium, zinc and fiber.
Eating okra is highly recommended for pregnant women, among other things, because it is rich in folic acid, which is essential in the formation of neural tube at 4-12 weeks of gestation in the womb.