Moringa Trees Feed the Hungry, Cure the Ill, and Purify Water
Declared as the “world’s most useful tree,” by ScienceDaily (Mar. 14, 2010), the drought resistant Moringa Tree has been found to be the most nutritious food plant ever discovered. Moringa Oleifera is the most common type among 13 hearty tropical or arid weather species growing naturally in Asia and Africa. One of the fastest growing biomasses on earth, if not pruned, the tree will grow as fast as a foot per month. The leaves of the Moringa were recently identified by the World Vegetable Center in Taiwan as the vegetable with the highest nutritional content among 120 types of food species studied.
Leaves can be harvested every 30-45 days throughout the year, solely providing all the amino acids and omega fats necessary for life. Moringa’s fresh leaves have 7 times more vitamin C than oranges. Dry leaves have 25 times more iron than spinach; 4 times more protein than eggs; 10 times more vitamin A than carrots; 17 times more calcium than milk; and 15 times more potassium than bananas. Lauded since Aryuvedic times as preventing 300 diseases, this medicinal plant is packed with phytonutrients & nutraceuticals that detoxify; are anti-inflammatory; boost the immune system; and regulate metabolic disorders occurring in individuals stricken with illnesses such as AIDS, diabetes, high blood pressure, heart disease, cancer, and malaria. Used for tea, the leaves easily replace vegetables such as spinach in recipes. Moringa is also used to fortify ingredients in pastas, pastries, cereals, meats, sauces, dips, candies, and wines. The powdered dry leaves make a convenient health supplement when sprinkled on foods.
This often overlooked “miracle tree” is now conquering malnutrition & hunger problems throughout the world. With every part of the plant being edible or medicinal, the usefulness of the Moringa plant has been stimulating socioeconomic equity for the Third World by generating millions of jobs, and utilizing vast tracts of idle agricultural lands. A hearty tree easily propagated with cuttings, it does not require much irrigation, pesticides, or fertilizers, while withstanding hard stony overly acidic, alkaline, or salty soil. Decomposition of Moringa leaves on the ground eventually enriches infertile soils. Its only weaknesses are over watering, and weather below 40 degrees Fahrenheit.
Moringa’s fruits, seeds, and flowers are considered as legumes. The seed’s 40% oil content is the most stable found in nature; is a culinary equivalent to olive oil; an electro-mechanical lubricant; a rich biofuel source; and an anti-aging cosmetic component. After oil extraction, the crushed seed powder can be used to purify water. Containing a biodegradable cationic polyelectrolyte that binds to contaminants in turbid water, it eradicates disease-causing pathogenic microbes 90.00% to 99.99%.
Other noted benefits include the increased yield of other food crops as a natural plant hormone by 20-35%. Moringa as fodder has been found to significantly boost growth of livestock. Dairy production is gained by 30-50%.
Truly a “Tree of Life,” the complete benefits of the Moringa has yet to be revealed.
Many parts of the moringa are edible. Regional uses of the moringa as food vary widely, and include:
Some of the calcium in moringa leaves is bound as crystals of calcium oxalate which may inhibit calcium availability to the body. It is not clear whether the calculation of the reported amount of calcium in moringa leaves includes such non-bioavailable calcium.
The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder used insoups and sauces. It is important to remember that like most plants heating moringa above 140 degrees Fahrenheit will destroy some of the nutritional value.
From wikipedia
Leaves can be harvested every 30-45 days throughout the year, solely providing all the amino acids and omega fats necessary for life. Moringa’s fresh leaves have 7 times more vitamin C than oranges. Dry leaves have 25 times more iron than spinach; 4 times more protein than eggs; 10 times more vitamin A than carrots; 17 times more calcium than milk; and 15 times more potassium than bananas. Lauded since Aryuvedic times as preventing 300 diseases, this medicinal plant is packed with phytonutrients & nutraceuticals that detoxify; are anti-inflammatory; boost the immune system; and regulate metabolic disorders occurring in individuals stricken with illnesses such as AIDS, diabetes, high blood pressure, heart disease, cancer, and malaria. Used for tea, the leaves easily replace vegetables such as spinach in recipes. Moringa is also used to fortify ingredients in pastas, pastries, cereals, meats, sauces, dips, candies, and wines. The powdered dry leaves make a convenient health supplement when sprinkled on foods.
This often overlooked “miracle tree” is now conquering malnutrition & hunger problems throughout the world. With every part of the plant being edible or medicinal, the usefulness of the Moringa plant has been stimulating socioeconomic equity for the Third World by generating millions of jobs, and utilizing vast tracts of idle agricultural lands. A hearty tree easily propagated with cuttings, it does not require much irrigation, pesticides, or fertilizers, while withstanding hard stony overly acidic, alkaline, or salty soil. Decomposition of Moringa leaves on the ground eventually enriches infertile soils. Its only weaknesses are over watering, and weather below 40 degrees Fahrenheit.
Moringa’s fruits, seeds, and flowers are considered as legumes. The seed’s 40% oil content is the most stable found in nature; is a culinary equivalent to olive oil; an electro-mechanical lubricant; a rich biofuel source; and an anti-aging cosmetic component. After oil extraction, the crushed seed powder can be used to purify water. Containing a biodegradable cationic polyelectrolyte that binds to contaminants in turbid water, it eradicates disease-causing pathogenic microbes 90.00% to 99.99%.
Other noted benefits include the increased yield of other food crops as a natural plant hormone by 20-35%. Moringa as fodder has been found to significantly boost growth of livestock. Dairy production is gained by 30-50%.
Truly a “Tree of Life,” the complete benefits of the Moringa has yet to be revealed.
General nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 64 kcal (270 kJ) |
| Carbohydrates | 8.28 g |
| - Dietary fiber | 2.0 g |
| Fat | 1.40 g |
| Protein | 9.40 g |
| Water | 78.66 g |
| Vitamin A equiv. | 378 μg (47%) |
| Thiamine (vit. B1) | 0.257 mg (22%) |
| Riboflavin (vit. B2) | 0.660 mg (55%) |
| Niacin (vit. B3) | 2.220 mg (15%) |
| Pantothenic acid (B5) | 0.125 mg (3%) |
| Vitamin B6 | 1.200 mg (92%) |
| Folate (vit. B9) | 40 μg (10%) |
| Vitamin C | 51.7 mg (62%) |
| Calcium | 185 mg (19%) |
| Iron | 4.00 mg (31%) |
| Magnesium | 147 mg (41%) |
| Manganese | 0.36 mg (17%) |
| Phosphorus | 112 mg (16%) |
| Potassium | 337 mg (7%) |
| Sodium | 9 mg (1%) |
| Zinc | 0.6 mg (6%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 37 kcal (150 kJ) |
| Carbohydrates | 8.53 g |
| - Dietary fiber | 3.2 g |
| Fat | 0.20 g |
| Protein | 2.10 g |
| Water | 88.20 g |
| Vitamin A equiv. | 4 μg (1%) |
| Thiamine (vit. B1) | 0.0530 mg (5%) |
| Riboflavin (vit. B2) | 0.074 mg (6%) |
| Niacin (vit. B3) | 0.620 mg (4%) |
| Pantothenic acid (B5) | 0.794 mg (16%) |
| Vitamin B6 | 0.120 mg (9%) |
| Folate (vit. B9) | 44 μg (11%) |
| Vitamin C | 141.0 mg (170%) |
| Calcium | 30 mg (3%) |
| Iron | 0.36 mg (3%) |
| Magnesium | 45 mg (13%) |
| Manganese | 0.259 mg (12%) |
| Phosphorus | 50 mg (7%) |
| Potassium | 461 mg (10%) |
| Sodium | 42 mg (3%) |
| Zinc | 0.45 mg (5%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database | |
- The immature seed pods, called "drumsticks", popular in Asia and Africa.
- Leaves, particularly in the Cambodia, Philippines, South India and Africa.
- Mature seeds
- Oil pressed from the mature seeds
- Roots
Drumsticks
The immature seed pods, called "drumsticks", are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a sauce until soft.The seed pods are particularly high in vitamin C.Leaves
The leaves are the most nutritious part of the plant, being a significant source of vitamin B6, vitamin C, provitamin A as beta-carotene, magnesium and protein, among other nutrients reported by the USDA, shown in the table, right column. When compared with common foods particularly high in certain nutrients, fresh moringa leaves are considerable sources of these same nutrients.| Nutrients | Common food | Moringa Leaves | |
|---|---|---|---|
| Vitamin A | Carrot | 1.8 mg | 6.8 mg |
| Calcium | Milk | 120 mg | 440 mg |
| Potassium | Banana | 88 mg | 259 mg |
| Protein | Yogurt | 3.1 g | 6.7 g |
| Vitamin C | Orange | 30 mg | 220 mg |
Seeds
The seeds, sometimes removed from more mature pods and eaten like peas or roasted like nuts, contain high levels of vitamin C and moderate amounts of B vitamins and dietary minerals (right table, USDA).Seed oil
Mature seeds yield 38–40% edible oil called ben oil from its high concentration of behenic acid. The refined oil is clear, odorless and resists rancidity. The seed cake remaining after oil extraction may be used as a fertilizer or as a flocculent to purify water. Moringa seed oil also has potential for use as a biofuel.Roots
The roots are shredded and used as a condiment in the same way as horseradish; however, they contain an alkaloid, potentially having nerve-paralyzing properties.From wikipedia
http://moringa-trees.blogspot.in/2012/06/moringa-trees-feed-hungry-cure-ill-and.html
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