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
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