This plant has a high nutritional value:
- Seven times more vitamin C than orange.
- Four times more vitamin A than carrot.
- Four times more calcium than cow's milk.
- Three times more iron than spinach.
- Three times more potassium than bananas.
The bibliography on the composition of moringa reports thatthe dry powder obtained from its leaves is very rich in protein (27% by weight), vitamin A, calcium (2 g per 100 g of dry leaf powder), potassium and vitamin C (17 mg per 100 grams).
Are you impressed? There is more: the plant still has essential amino acids in its composition (those that need to be ingested, because the human body does not produce) and has medicinal properties.
There are 13 species of the Moringa tree in the world, the most common being Moringastenopetala and Moringa oleifera.
The plant is also capable of cleaning water. According to laboratory tests carried out by researchers from the Institute of Agricultural Sciences of the Federal University of Minas Gerais, the species can eliminate up to 99% of the residues present in the water.
The secret is in the seed, which contains special oil and proteins and, when pressed, generates a powder with properties capable of attracting bacteria, silt and clay. The power of nature is still impressive.
Interest in Moringa is growing worldwide, in Ethiopia for example its production is expanding throughout the country. Moringa powder is increasingly available in city supermarkets in Ethiopia. Research is underway on the tree and its nutritional value.
An investigation carried out by the Department of Chemistry of the Faisalabad University of Agriculture, Pakistan, stands out for an abundant mineral profile, good source of amino acids and proteins, vitamins, beta-carotene and antioxidants of different nature, as well as different phenolic compounds (zeatin, quercetin, beta-sitosterol, caffeoylquinic acid and kaempferol).