Moringa leaves have a percentage higher than 25% of protein, this is as much as eggs, or twice as much as milk, four times the amount of vitamin A in carrots, four times the amount of calcium in milk, seven times the amount of vitamin C in oranges, three times more potassium than bananas, significant amounts of iron, phosphorus and other elements
You can hardly find a more complete food. In addition, the taste is pleasant and can be eaten fresh or prepared in different ways. Green fruits, seeds and roots are also edible.
PLANTING A MORINGA TREE IS LIKE SOWING MULTI-VITAMINS ON THE DOOR OF YOUR HOUSE
The ancient Ayurvedic medical system claims that moringa can cure more than 300 diseases.
These are some of the diseases, which are known, that the plant can treat
* Kidney disease
* Liver problems
* Skin disease
* Eye problem
* Sickle cell
* Heart disease
* Vegetarian Beribere
Moringa leaves and pods when taken regularly, nourish the body with all necessary vitamins and minerals.
All parts of Moringa trees including Moringa leaves, Moringa pods, Moringa Proteins and Moringa root have medicinal value.
Considering all the benefits that a single tree provides, people began to refer to this Moringa tree as the miracle tree. Moringa is one of the richest sources of antioxidants.
Moringa, high in Vitamin A, Vitamin C, Vitamin E and bioflavonoid, supplies enough antioxidants for the body and these antioxidants cancel out the effect of free radicals and slow down the aging process.
What are the antioxidants and anti-inflammatories present in Moringa?
Antioxidants and anti-inflammatories work best when combined with other antioxidants and anti-inflammatories. Nature allows greater efficacy when combined, a synergy of compounds is much more effective than a single compound. Moringa contains the following antioxidants and anti-inflammatory or with characteristic antioxidant and anti-inflammatory compounds.
Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B (Choline), Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B6, Alanine, Alpha-Carotene, Arginine, Beta-Carotene , beta-sitosterol, Caffeoylquinic acid,
Campesterol, Carotenoids, Chlorophyll, Chromium, delta-5-avenasterol, Delta-7-avenasterol, Glutathione, Histidine, indole acetic acid, Indoleacetonitrile, Kaempferal, Leucine, Lutein, Methionine, -myristic acid, -palmitic acid, Prolamine, proline, Quercetin, Rutin, Selenium, Threonine, Tryptophan, Xanthins, Xanthophyll, Zeatin, Zeaxanthin, Zinc.
Vitamin A, Vitamin B1 (Thiamine), Vitamin C, Vitamin E, Arginine, Beta-sitosterol, Caffeoylquinic acid, Calcium, Chlorophyll, Copper, Cystine, Omega 3, Omega 6, Omega 9, Fiber, Glutathione, Histidine, Indole acetic acid , Indoleacetonitrile, Isoleucine, Kaempferal, Leucine, Magnesium, oleic acid, Phenylalanine, Potassium, Quercetin, rutin, Selenium, Stigmasterol, Sulfur, Tryptophan, Tyrosine, Zeatin, Zinc. There are more than 46 antioxidants and 36 anti-inflammatories all naturally occurring in the Moringa plant. For this reason, people prefer Moringa as the best natural source of antioxidants.
What vitamins and minerals are present in Moringa?
Vitamin A (alpha and beta-carotene), B, B1, B2, B3, B5, B6, B12, C, D, E, K, folate (folic acid), Biotin and much more
Calcium, chloride, chromium, copper, fluorine, iron, manganese, magnesium, molybdenum, phosphorus, potassium, sodium, selenium, sulfur
Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine, Alanine, Arginine, Aspartic Acid, Cystine, Glutamine, Glycine, Histidine, Proline, Serine, Tyrosine.
Chlorophyll, Carotenoids, Cytokinins, Flavonoids, Omega (3,6,9) Oils, Plant Sterols, Polyphenols, Lutein, Xanthins, Rutin and many more.
How do I know that Moringa is better than other nutritional supplements available on the market?
The human body always knows how to distinguish between a natural product and a synthetic product. Most of the multivitamins and calcium supplements available on the market are made with synthetic ingredients.
The human body absorbs only a little of the nutrients supplied through synthetic supplements. Whereas moringa leaves and pods are natural sources of calcium and multivitamins and its treatment method also increases the bioavailability of nutrients to the body.
Bioavailability of Minerals from the whole plant:
- Calcium - up to 8.79 times more bioavailable.
- Chromium - up to 25 times more bioavailable.
- Copper - 1.85 stay longer in the liver.
- Iron - 1.77 times more absorbed into the blood.
- Magnesium - up to 2.20 times more bioavailable.
- Manganese - 1.63 times more kept in the liver.
- Molybdenum - 16.49 times more absorbed into the blood.
- Selenium - up to 17.60 times the antioxidant effect.
- Zinc - 6.46 times more absorbed into the blood.
Moringa leaves are used by millions of People in India to treat diabetes and high blood pressure. Unlike drugstore drugs, moringa does not control immediately. However, it acts on health
general body and helps patients to have control over diabetics and in the long term, the constant intake of Moringa has cured diabetics in many people in India.
All parts of the plant are edible. The content of proteins, vitamins and minerals is outstanding. The taste is pleasant and the various parts can be eaten raw (especially the leaves and flowers) or cooked in various ways.
These are very interesting trees with attractive shapes. It admits the prunings very well. They can be used as shade trees, as hedges, visual and auditory screen, even as windbreaks. Many species, especially the
“Bottle trees” are very interesting as isolated specimens.
The seeds are very useful as one of the best known natural flocculants and are widely used in the purification and purification of river waters and turbid waters. It is also used in the clarification of honey and sugar cane juice
As it is not an exclusive tree, it is a good support for other climbing species. It is especially suitable for the form of agriculture known as "alley cropping" or "alley cropping", due to certain characteristics that make it very suitable, such as its rapid growth, deep and vertical roots, few lateral roots, little shade and high productivity. of biomass with high nitrogen content that enriches the earth.
The "alley cropping" consists of growing annual herbaceous species, or short cycle, between rows of trees that, forming the "alleys", serve as protection against the wind and excessive sun and enrich the land. The mature seed has a content of almost 40% oil.
Moringa oil is of excellent quality (73% oleic acid, similar to olive oil) for cooking. Sold for many years as “fine oil,” it is used in cooking and perfumery and has been used as a lubricant for watches, but was long ago replaced with whale oil. It can also be used to make soap and is also excellent for burning for lighting purposes.
Oil takes time to go rancid. It is reported that the species In the house oil can be extracted from the mornga. The seeds of the 60 cm (24 in.) Long ripe pods are roasted, crushed and placed in boiling water for 5 minutes. After straining them and letting them sit overnight, the moringa oil floats to the top.
EDIBLE PARTS AND FORMS OF PREPARATION:
Fruits, or Green Pods, immature: They are eaten cooked. They taste like green beans or kidney beans. They have commercial value in India, which exports them fresh or canned, they are very little known outside the Hindu communities. Seeds of Ripe Pods: immerse in boiling water, with a little salt, for a few minutes. The pod is opened and the seeds are extracted, ready to eat. The flavor is similar to that of chickpeas. They can also be consumed
toast, very nutritious.
Tender leaves: They are prepared boiled in the same way, they are also used for stews and other varied dishes. Raw are eaten in salads. The flavor is slightly spicy, intermediate between watercress and radish.
Estate: The roots of very young trees (practically in the seedbed, little more than a foot high) are tuberous, with a very thick main root, like a small carrot, the flavor is spicy, similar to that of radishes.
Flowers: Also edible in salad. Many of the vitamins, minerals, and amino acids are very important to a healthy diet.
An individual needs sufficient amounts of vitamins, minerals, proteins, and other nutrients for physical development and well-being. The deficiency of any of these nutrients cause health problems.
Some of the problems caused by its deficiency in the diet are well known: scurvy, caused by a lack of vitamin C; night blindness, caused by vitamin A deficiency; kwashiorkor, caused by protein deficiency; anemia, caused by iron deficiency.
Other health problems are caused by a lack of vitamins or minerals which are poorly understood, but still essential for people and their bodily functions.
Pruning should be done in the rainy season, not in summer. Normally the first pruning should be done after 2 or 3 months, when the plant is 2 or 3 meters high. 50% of the plant is cut in the shape of a chamfer or bias, leaving it 1 or 1.50 meters high. The branches that can be 1 or 1.50 meters are also cut leaving them 0.50 or 0.75 meters.
After another 2 or 3 months the plant will be 3 or 4 meters high again. The cut is made again, leaving it at 2.50 or 3 meters. In the same way, we proceed with the branches that should be 1.50 meters. It is possible to do a new pruning before the ninth month, when the flowering is left to bear fruit. The idea is to form a tree 3 or 4 meters high with 1.50 branches.
It is important not only to consider the value of moringa as a food, but also the fact that it can be one of the few vegetables available during dry periods.