In recent times, many patients in the clinic have come to consult whether okra can lower sugar and how to consume it to achieve the effect of lowering sugar, so as a doctor in the endocrinology department, we must also learn about this hotly hyped vegetable. Okra, also known as lamb’s quarters, is native to Africa and the edible part is the fruit pod, which is crisp and juicy and is now a hot health food. It is mentioned in the literature that okra contains pectin, various polysaccharides, iron, calcium, zinc, selenium, vitamin C, soluble dietary fiber, etc. It has the effects of helping digestion, protecting stomach mucosa, preventing anemia, protecting liver, preventing cancer and fighting cancer, whitening and rejuvenating skin. However, okra is cold in nature and should be used with caution by people with spleen deficiency and diarrhea. Okra is a low-fat and low-sugar food. 100 grams of okra contains 37 calories, 11 grams of carbohydrates, 2 grams of protein, and 0.1 grams of fat, while 100 grams of cucumber contains 15 calories, 2.9 grams of carbohydrates, 0.8 grams of protein, and 0.2 grams of fat, compared to the sugar content, okra does not have an advantage over cucumber, but the mucin contained in okra It can inhibit the absorption of sugar and play a role similar to that of acarbose, which is helpful to the control of blood sugar after meals. For patients with high blood pressure, high blood pressure and high blood sugar, do not overcook okra and do not put in too much sugar, salt, oil and other condiments.