Okra has a mild taste and a unique texture, with a peach-like fuzz on the outside. Inside the pod are small, edible seeds. Okra provides excellent vegetable protein for uses including full- and fat-free meals, flours, protein concentrates and isolates, cooking oils, lecithin, and nutraceuticals (foods with functional health benefits). Okra protein is both rich in tryptophan and adequate in the sulfur-containing amino acids, a rare combination that should give it exceptional power to reduce human malnutrition. In addition, byproducts such as hulls and fiber can be used for animal feeds.