Okra, or Abelmoschus esculentus, is a warm-season vegetable native to the African continent. It is a commonly grown vegetable crop in the various tropical countries around the globe and very popular in India, Pakistan, Nigeria, Iraq, Ghana, and Cameroon. India ranked first in okra production and contributes more than 60% to the global production. Usually, immature, tender fruits are edible and either consumed fresh or dried. The leaves and seeds are also known for their sporadic culinary use in many parts of the globe. Apart from their culinary use, okra fruit extracts are widely utilized in the food and pharmaceutical sectors as emulsifiers and binding agents. The edible immature fruits of okra are considered highly nutritious and are rich in dietary fibers, carbohydrates, flavonoids, vitamins, and minerals. Okra fruit also exhibits appreciable antioxidant activities, solely due to the richness for vitamin C, carotenoids, and flavonoids. Fruits are helpful to strengthen the human digestive as well as immune systems. Okra fruits are also valued for widespread utilization as food additives owing to the anti-gastric acid, anti-fatigue, antioxidant, and anti-inflammatory properties of the fruits. Okra polysaccharides (OPs) are reported to have several bioactive properties, such as anti-fatigue properties, antioxidant activity, improving intestinal function, hypoglycemic activity, immunomodulatory activity, and controlling metabolic disorders. Additionally, these OPs may also be utilized as gelling agents, texture modifier thickeners, emulsifiers, and viscosity enhancers in the food sector and in preparation of bio-based film and drug delivery because of their pectic nature. In this chapter, we discuss its nutritional compositions and various functions related to health promotion. The phytochemical and bioactive components in okra and their therapeutic and medicinal properties, along with ethno-medicinal uses across the globe, also thoroughly reviewed.