Red okra is a kind of okra. Okra (red okra), also known as okra clip and croissant, is panicum miliaceum of Malvaceae. The red skin of the capsule is red okra, which has better commodity and nutritional value than okra, and other characteristics are consistent with okra. The tender fruit (pod) of okra (red okra) has tender and tender meat, unique flavor and high nutritional value, which can be compared with ginseng (called green ginseng in Japan and South Korea) but is more suitable for daily food supplement than ginseng. Young fruit contains a viscous glycoprotein, which can protect the stomach, liver and skin mucosa, help digestion, treat gastritis and gastric ulcer, strengthen the body, tonify the kidney and enhance human endurance. Young leaves can also be eaten. Flowers, seeds and roots have curative effects on malignant sores, carbuncle and furuncle, and have certain anti-cancer effects.

Nutrition: All parts of okra (red okra) contain hemicellulose, cellulose and lignin. The tender fruit is rich in protein, free amino acids, crude fiber, vb 1, vb2, vc, va, ve, vpp, mineral elements such as phosphorus, iron, potassium, calcium, magnesium, zinc and manganese, and viscous substances such as pectin and polysaccharide. Seeds can be extracted from oil, protein or used as a substitute for coffee.