USES OF MORINGA

Ancient World Knowledge About Moringa And Use

These tiny little leaves have the potential to save the lives of millions of people on our planet.

They Diversely Use As:

Nutrition, Condiment, Cooking Oil, Disease Prevention, Fungicide, Lubricants

Ointment, Tanning Leather, Dye, Fiber Products, Cane Juice Clarifier, Honey Production

Alley Cropping, Insecticide, Ornamentation & Shade, Wind Barrier, Honey Clarifier

Fences, Food, Fertilizer, Erosion Control, Water Purification, Cosmetics, Textile Printing

As Traditional medicine To Treat:

Anemia, Anxiety, Blood impurities, Asthma, Blackheads, Blood pressure, Bronchitis, Catarrh

Chest congestion, Cholera, Colitis, Conjunctivitis, Cough, Diabetes, Diarrhea, Dropsy

Dysentery, Eye and ear infections, Fever, Glandular swelling, Gonorrhea, Headaches,HIV

Hysteria, Wounds, Urinary disorders, Tumor, Tuberculosis, Stomach ulcers, Sprain, Sores

Intestinal worms, Sore throat, Skin infections, Semen deficiency, Scurvy, Respiratory disorders

Jaundice, Psoriasis, Pregnancy, Pimples, Pain in joints, Lactation, Malaria

NUTRITIONAL VALUE

7 times the Vitamin C of Oranges

4times the Calcium of Milk

3times the Potassium of Bananas

2times the Protein of Yogurt

4times the Vitamin A of Carrots

Advance Research On Nutritional Value

"Moringa is an extraordinary plant. It's a plant that has
all the nutrients that could be found in a perfect food."
-Monica Marcu, Ph.D.

Culinary Uses Of The Leaves

Research has shown the moringa tree to be of exceptional nutritional value. The leaves are 38% protein with the 8 essential amino acids, which will be of interest to vegetarians, or people who wish to cut back on meat and dairy products. Amino acids in leaves, indicated in milligrams per 100 grams have been recorded as: isoleucine 385, leucine 688, lysine 476, methionine 164, cystine 148, phenylalamine 483, threonine 368, valine 491, arganine 491, histidine 181.

Amino acids in green leaf vegetables vary considerably, and many that are staples, are low in the sulphur bearing amino acids methionine and cystine, whereas in the moringa tree it is an extremely rich source in comparison to other greens and vegetables. The moringa tree is listed as the highest protein ratio of any plant on earth. The calcium content is very high at 297mg per 100g of leaves.

Leaves can be eaten fresh in hand, steamed, pickled, added to salads, stir-fries, curries, and soups. Flavour of the pods are similar to peas with a mild mustard taste. Sliced, young green pods can be used in savory and meat dishes. Seeds can be fried or roasted and taste like peanuts. When seeds are abundant they can be sprouted like wheat grass, eaten as tender nutritious greens.

Culinary Uses Of The Roots, Seed and Flower

Roots of young seedlings taste similar to the herb horseradish, and are often grated and used as a substitute. Oil of Ben, a by-product of the seed, is an inodorous fine grade oil used in salads, cooking, perfumery, lubricating watches and fine machinery. The oil does not go rancid. Flowers can be eaten or used as a garnish, and look most decorative in salads. Value the tree for its high nutritional value and as a survival food.

Medicinal Uses

A folk remedy for stomach complaints, catarrh, cancer, gastric ulcers, skin diseases, lowering blood sugar, increasing bone density, nervous conditions, diabetes, fatigue, increase lactation, hay fever, impotence, edema, cramps, hemorrhoids, headaches, sore gums; to strengthen the eyes and the brain, liver, gall, digestive, respiratory and immune system, and as a blood cleanser and blood builder. A traditional folk remedy was to use the leaves as a poultice on the abdomen to expel intestinal worms. An infusion of leaves is used as an eye wash for treating conjunctivitis. Oil from the seed, called Oil of Ben, is used for earache and in ointments for skin conditions. The oil rubbed on the skin is said to prevent mosquitoes from biting. Flowers infused in honey are used as a cough remedy Flowers infused in honey are used as a cough remedy.