Abstract: For developing and making use of the product of okra better, the contents of nutrition components and the correlative active ingredients in okra are measured in this research. The results showed that 100 g dry okra tender fruit contains 22.98 grams of protein, 19.92 grams of sugar, 9.4 grams of fat, 2 grams of polysaccharide and 2.56 grams of flavones; 100 g dry ripe fruit contains 15.78 grams of protein, 9.48 grams of sugar, and 14.36 grams of fat, 1.1 grams of polysaccharide, and 1.48 grams of flavones. Along with the aging of the fruit, the content of protein, sugar, flavones and polysaccharide in okra are decreasing, on the contrary the fat content is increasing. Compares to ordinary vegetables. the content of protein, total sugar and polysaccharide in okra are abundant, and it is worth to growing, processing, and utilizing. In addition, the content of its caffeine in seeds is around 1%, which is so high that can be used as substitutes for coffee beans.

Key words: okra, ingredient determination, analysis