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About Moringa Oleifera

Family: Moringacae

Range: Native to the foothills of the Himalayas in northwestern India and parts of Africa also naturalized in tropical and sub-tropical areas around the world.

 

Description: Deciduous tree or shrub, fast growing, drought resistant, average height of 12 meters at maturity

 

Other twelve (12) varieties of Moringa species

Moringa Arborea

Moringa Borziana

Moringa Concanensis

Moringa Drouhardii

Moringa Hildebrandtii

Moringa Longituba

Moringa Ovalifolia

Moringa Peregrina

Moringa Pygmaea

Moringa Rivae

Moringa Ruspoliana

Moringa Stenopetala

 

Common Name of Moringa Oleifera: Benzolive, Drumstick Tree, Kelor, Marango, Mlonge, Mulangay, Saijhan and Sajna

WHAT IS MORINGA?

 

Moringa Oleifera is Nature's Multivitamin Super food.

Around the time of 2000 B.C. the leaves of the Moringa tree were first described as a medicinal herb. For centuries, its “miraculous” nutritional and medicinal power has been prized. Ayurveda, the oral tradition of Indian medicine, declared that Moringa prevents 300 diseases.

 

Moringa Oleifera, also known as Drumstick tree, is a fast-growing, drought-resistant tree, native to the southern foothills of the Himalayas, parts of Africa, and the Philippines. Known as Sajina (pronounced Sa-ja-na) in India, its leaves are regularly used in/as soups/vegetable and substituted for spinach. 

 

Moringa Oleifera is called "The most nutritional plant ever studied" by scientist all around the world. The tree is one of the most incredible plants you have ever encountered. This may sound sensationalist, but Moringa’s nutritional and medicinal properties has the potential to end malnutrition, starvation, as well as prevent and heal many diseases and maladies worldwide. Moringa is truly a miracle plant, and a divine gift for the nourishing and healing of man.

 

If you would like to study the Moringa more, just Google it—the science is plentiful.

 

The leaves of the Moringa Oleifera tree have been promoted by the World Health Organization (WHO) for more than 40 years as an inexpensive way to combat malnutrition in poor countries and those where starvation epidemics occur. It's importance lies within nutritional benefits such as protein, minerals, and vitamins where it is scarce.  Because Moringa Oleifera is easy to maintain and requires little water to grow, people are provided with the necessary nutrients to live happier and healthier lives. 

 

FAO, UN, UNESCO and the World Health Organization and many others have programs promoting the use of Moringa to treat infants, children, pregnant women, people suffering from HIV and other ailments. Moringa is recognized throughout the world as an important source of nutrition by the National Geographic Society, the National Science Foundation, and the United Nations World Food Program.

 

Moringa has been used for centuries in Ayurvedic traditional medicines and in India. In Ayurvedic traditional medicine, the leaves are believed to affect blood pressure and glucose levels. In Africa, Indonesia and Philippines, Moringa leaves are given to nursing mothers to increase lactation. At least one study have shown up to 180% improvement in milk volume production with lactating mothers taking Moringa .*

 

Recent scientific studies have shown Moringa’s effectiveness as a natural anti-bacterial agent and as a way of improving glucose tolerance in diabetic rats.* The U.S. Department of Agriculture recognizes Moringa leaf for its high vitamin A, C, iron, and HDL cholesterol levels.

 

The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, Pro-vitamin A as Beta-carotene, vitamin K, manganese and protein, among other essential nutrients. Together, these nutrients promote aesthetic benefits such as healthier hair, skin, and overall health.

 

HISTORY:

Moringa Oleifera is the best known of the thirteen species of the genus Moringacae. Moringa was highly valued in the ancient world. The Romans, Greeks and Egyptians extracted edible oil from the seeds and used it for perfume and skin lotion. In 19th century, plantations of Moringa in the West Indies exported the oil to Europe for perfumes and lubricants for machinery. People in the Indian subcontinent have long used Moringa pods for food. The edible leaves are eaten throughout West Africa and parts of Asia.

 

NUTRITIONAL VALUES OF THE MORINGA LEAVES

Nutritional analysis indicates that Moringa leaves contain a wealth of essential, disease preventing nutrients. They even contain all of the essential amino acids, which is unusual for a plant source. Since the dried leaves are concentrated, they contain higher amounts of many of these nutrients except Vitamin C. Vitamin A is obtained from vegetables in the form of its precursor, carotene. The intestine only absorbs a fraction of the carotene in foods. Thus, there are differing views on how to calculate the amount of carotene that is absorbed and converted to Vitamin A. Thus the charts below simply give the figures for carotene or beta-carotene. The most commonly accepted conversion factor of carotene to Vitamin A (retinol) is 6:1 Nutritional Analysis of Moringa pods, fresh raw leaves, and dried leaf powder have shown to contain the following per 100 grams of edible portion.

 

Nutritional Analysis           Pods               Fresh Raw Leaves                     Dried Leaf Powder

                              (per 100grams)        (Per 100 grams)                        (Per 100 grams)

Moisture (%)                           86.9%                                      75%                                                         7.5%

Calories                                   26.0                                         92.0                                                         205.0

Protein (g)                               2.5                                           6.7                                                           27.1

Fat (g)                                     0.1                                           1.7                                                           2.3

Carbohydrate (g)                     3.7                                           13.4                                                         38.2

Fiber (g)                                  4.8                                           0.9                                                           19.2

Minerals (g)                            2.0                                           2.3                                                           -

Calcium (mg)                          30.0                                         440.0                                                       2003.0

Magnesium (mg)                    24.0                                         24.0                                                         368.0

Phosphorous (mg)                  110.0                                       70.0                                                         204.0

Potassium (mg)                      259.0                                       259.0                                                       1324.0

Copper (mg)                          3.1                                           1.1                                                           0.6

Iron (mg)                                 5.3                                           0.7                                                           28.2

Oxalic acid (mg)                     10.0                                         101.0                                                       0.0

Sulphur                                    137                                          137                                                          870

 

VITAMINS CONTENTS

Vitamin A - B carotene (mg)  0.1                                           6.8                                                           16.3

Vitamin B – Choline (mg)        423.0                                       423.0                                                       -

Vitamin B1 – Thiamin (mg)     0.05                                         0.21                                                         2.6

Vitamin B2 – Riboflavin (mg)  0.07                                         0.05                                                         20.5

Vitamin B3

– Nicotinic Acid (mg)              0.2                                           0.8                                                           8.2

Vitamin C

– Ascorbic Acid (mg)              120                                          220.0                                                       17.3

Vitamin E

– Tocopherols Acetate (mg)   -                                               -                                                               113.0

 

AMINO ACIDs CONTENTS

Arginine (mg)                         360                                          406.6                                                       1325

Histidine (mg)                        110                                          149.8                                                       613

Lysine (mg)                             150                                          342.4                                                       1325

Tryptophan (mg)                     80                                            107                                                          425

Phenylalinine (mg)                  430                                          310.3                                                       1388

Methionine (mg)                    140                                          117.7                                                       350

Threonine (mg)                       390                                          117.7                                                       1188

Leucine (mg)                           650                                          492.2                                                       1950

Isoleucine (mg)                       440                                          299.6                                                       825

Valine (mg)                             540                                          374.5                                                       1063

 

**Amino Acid contents are expressed per “g N (Nitrogen)”, in this specification it has been converted into “mg” for clarity

 

Moringa Leaves Compared to Common foods

The following show a comparison of the nutritional content of fresh Moringa leaves and dried Moringa leaves compared to common foods, gram for gram.

 

The data for fresh Moringa leaves and common foods come from Gopalan, et al. Data for dried Moringa leaves come from Fuglie.

Many of the listed vitamins, minerals and amino acids are very important for a healthy diet. An individual needs sufficient levels of certain vitamins, minerals, proteins and other nutrients for his physical development and well-being. Actual need for different vitamins, etc., will vary depending on an individual’s metabolism, age, sex, occupation and where he/she is residing. Recommendations for daily allowances (RDA) also vary according to whom is doing the study.

 

WHO/FAO recommend the following daily allowances for a child aged 1-3 years old and a woman during lactation

RDA                                  Child 1-3 years old          Nursing Woman

Vitamin A – Beta Carotene           1.5 mg                                   5.7 mg

Vitamin B1 – Thiamin                    0.5 mg                                   1.6 mg

Vitamin B2 – Riboflavin                 0.8 mg                                   1.8 mg

Vitamin B3 – Niacin                       9 mg                                      20 mg

Vitamin C – Ascorbic Acid            20 mg                                    95 mg

Protein (in grams)                         16 g                                        65 g

Calcium                                         400 mg                                  1200 mg

Copper                                          0.8 mg                                   2 mg

Iron                                                10 mg                                    15 mg

Potassium                                      800 mg                                  3000 mg

Magnesium                                    150 mg                                  340 mg

Phosphorous                                  800 mg                                  1200 mg

 

The following list the composition of Moringa pods, fresh leaves and dried leaf powder and what this represents in terms of recommendation daily intake for children 1-3.

 

                                         Pods                          Fresh Leaves                     Dried Leaf Powder

                                (100 grams)                 (100 grams)                       (100 grams)

Protein                               15.60%                                  41.9%                                                    170%

Calcium                              7.5%                                      110%                                                     500%

Magnesium                        16%                                        16%                                                        257.5%

Phosphorous                     13.8%                                     8.7%                                                      25.5%

Potassium                           32.4%                                    32.4%                                                    165.5%

Copper                               388%                                     138%                                                     75%

Iron                                     53%                                        70%                                                        282%

Sulfur                                  137%                                     137%                                                     870%

 

The following list the composition of Moringa pods, fresh leaves and dried leaf powder and what this represents in terms of recommendation daily intake for women in lactation.

 

                                         Pods                          Fresh Leaves                     Dried Leaf Powder

                                (100 grams)                 (100 grams)                       (100 grams)

Protein                              3.8%                                      10.3%                                                    41.25%

Calcium                            2.5%                                      36.7%                                                    167.5%

Magnesium                      7.1%                                      7.1%                                                      108.75%

Phosphorous                    9.2%                                      5.8%                                                      17.5%

Potassium                         8.6%                                      8.6%                                                      43.75%

Copper                             155%                                     55%                                                        28.75%

Iron                                    35.3%                                    46.7%                                                    188%

Sulfur                                 137%                                     137%                                                     870%

 

© 2006-2008 Dolcas Biotech LLC, All Rights Reserved Page 3

 

CONCLUSION

Leaves and pods of Moringa Oleifera can be an extremely valuablesource of nutrition for people of all ages. Moringa Leaves can be driedand made into a powder by rubbing them over a sieve. Drying shouldbe done indoors and the leaf powder stored in opaque, well-sealedplastic container since sunlight will destroy Vitamin A. It is estimatedthat only 20-40% of Vitamin A content will be retained if leaves aredried under direct sunlight, but that 50-70% will be retained if leavesare dried in the shade. This powder can be used in place of freshleaves to make lead sauces, or few spoonfuls of the powder can beadded to other sauces just before serving. Addition of small amountsof leaf powder will have no discernible effect on the taste of a sauce.In this way, Moringa leaves will be ready available to improvenutritional intake on a daily basis.

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