What crucial nutrients are largely missed when consuming only okra water compared to eating the whole pod?

Vitamin K, magnesium, folate, and calcium

While the trend of drinking okra water extracts the mucilage—the soluble fiber component—into the liquid, this preparation method results in the omission of many of the pod's most vital solid-state nutrients. Specifically, the process of soaking overnight fails to transfer significant concentrations of key minerals and vitamins into the water. The nutrients critically missed include Vitamin K, magnesium, folate, and calcium. Because these compounds are retained within the solid structure of the pod, consuming the whole, cooked, or prepared okra remains the superior method for achieving the plant's full spectrum of health advantages, including bone support and immune function benefits derived from these specific missing elements.