Blog.MoringaOleifera.Org

First we saw the extraordinary benefits and nutritional value of moringa for people living in less fortunate or impoverished areas which are prone to drought. The leaves of Moringa provide many nutrients which can be eaten fresh or dried in a variety of recipes. According to optima of Africa, 25 grams daily of Moringa leaf powder “will give a child the following recommended daily allowances: protein 42%, calcium 125%, magnesium 60%, potassium 41%, iron 71%, vitamin A 272%, vitamin C 22%“. The same benifits apply to adults and senior citizens, but only the percentages chages. Obviously, Moringa is beneficial for people of all ages.

               In terms of protein value, the Moringa leaves are about 40% protein, with all of the 9 essential amino acids present in various amounts. Moringa is considered  to have the highest protein ratio of any plant so far studied on earth!

               Calcium is a vital macroelement for human health. A cup of milk or yogurt could apply 300-400 mg , while 8 ounces of Moringa leaves contain 1,000 mg calcium. Moringa eaf powder of the same weight (8 ounces) contains over 4,000 mg calcium.

               Moringa is very high in iron. Three ounces  (about 100g)  contain 7 mg of iron, while the leaf powder has 28mg.

               Vitamin C, one of the most disputed , talked about and supplemented vitamins, is found i Moringa in large quantities. 100 g of Moringa leaves contain more than 200 mg vitamin C, while 100 g of orange juice has only about 40mg.

The Main Nutritive Group and Valuable Dietary Compound in Moringa

1. Protein costituents or amino acids ( the building blocks of proteins). There are 20 amino acids necessary, and found in human proteins, of which 9 are essential. All 9 are found in Moringa.
2. Carbohydrates (several of the “good“ type, including fibers; about 3-13% in leaves).
3. Minerals as macroelements such as calcium, magnesium, potassium, phosporus, sulfur.
4. Minerals as necessary microelements: iron, zinc, copper, maganese.
5. Fats, as vegetable oils: fatty acids, beneficial omega-6 oils and liposoluble vitamins.
6. Vitamins, many of which with antioxidant properties: vitamin C, E, F, K, provitamin A (beta-carotene), complex of vitamins B, B1, B2, B3, choline, others.
7. Chlorophyll, the green pigment of pants (includes magnesium in its molecules).
8. Other plant pigments, some with antioxidant properties: lutein, carotenoids.
9. Plant hormones with antiaging properties in human: cytokinins such as zeatin.
10. Plant specific (phytochemicals) antioxidants: quercetin, kaempferol and others.
11. Plant specific sterols: beta-sitosterol.