The okra (Abelmoschus esculentus) is a warm-season annual herbaceous vegetable grown mainly for its immature fruits. The different parts of the okra plant comprising of its fresh leaves, buds, flowers, seeds, pods, and stems have multiple significant uses. The okra fruit as well as okra pods are an excellent choice to be consumed as a low-calorie veggie with a great source of protein, vitamins, minerals, ingestible dietary fibre and significant bioactive compounds that would be quite beneficial in weight loss. The mucilage content of okra can be found in both fresh and dried pods that are mainly composed of acidic polysaccharides chemically linked to minerals and proteins. The seeds of okra are known to be an excellent source of unsaturated fatty acids. The okra has the potential to treat several health issues, such as leucorrhoea, goitre, ulcers, haemorrhoids, obesity, diabetes, atherosclerosis, hypertension, cancer and neurological disorders, in addition to neglected tropical diseases (NTDs). The okra-based nutraceuticals are popular among health-oriented foods because of their inherent nutritional value and other bioactive components that have positive effects on health. Various bioactive compounds extracted from the same have demonstrated therapeutic benefits for human health. Up to now, there is not much information about the nutraceutical potential of different edible parts of okra. In this chapter, light is thrown on the information available till now regarding the role of intact okra plant in nutrition as well as its therapeutic functions on human health.