For several years, many NGOs such as UNICEF, Action Against Hunger and the Red Cross have recommended moringa to fight malnutrition in the world. The leaves and fruits of this tree of life are mainly used in traditional Indian and African cuisine. Discover the nutritional virtues of this bomb from elsewhere.
Moringa, botanical presentation
The moringa of the oleifera variety is a tree native to India. It is cultivated in Asia and Africa for its leaves and fruits. It grows very quickly which allows people to harvest its leaves and fruits after only one and a half years!
The Indians cook the fruits in curry. In Africa, the leaves, once boiled like spinach, are used to garnish millet couscous, certain dishes in sauce and salads with peanut butter, onions and chilli.
The nutritional benefits of moringa
The moringa is packed with a variety of micro and macro nutrients and in balanced proportion. It is an important source of minerals: calcium, potassium, iron and magnesium. It also contains vitamins A, C and E (which gives it interesting anti-oxidant properties). And finally, good quality vegetable proteins with the presence of the 9 essential amino acids. As a reminder, when an amino acid or a fatty acid is qualified as "essential", it means that the body cannot produce or synthesize it by itself, only the diet can provide it. Hence the importance of not skipping certain foods!
The fresh moringa leaves contain everything you need for excellent health. Only vitamin B12, so precious for vegans, is missing. Indeed, this essential water-soluble vitamin is only found in animal products...
To quote, "On an equal weight basis, fresh moringa leaves contain twice as much protein as yogurt, 4 times as much vitamin A as carrots, 3 times as much potassium as bananas, 7 times as much vitamin C as oranges, 4 times as much calcium as milk. What else? As much magnesium as dark chocolate! " (1)
Moringa a super food?
Moringa richly deserves the title of super food as much as propolis, spirulina, kombucha or reishi.
It may contain less protein than spirulina but its concentration of bio-assimilable calcium is more consistent.
Moringa can be consumed in the form of a cure for a boosting effect or in the long run to make up for deficiencies (accompanied by a revisited and personalized lifestyle obviously)
Moringa for whom?
The fresh or dry moringa leaves can be given to all ages.
The youngest will have a good quality calcium and protein intake, as will the oldest.
Vegetarians and vegans will find it an inexhaustible source of essential nutrients.
Sick, anemic and convalescent people can benefit from the multiple minerals and antioxidant vitamins to improve their vital energy and the body's self-healing process.
Healthy people will take moringa to boost their immune system according to the season and maintain their vitality.
Those who suffer from stress or anxiety will have their dose of magnesium, athletes too...
Lactose intolerant people will benefit from bioavailable calcium
Pregnant and breastfeeding women are not left out.
How to consume moringa?
Finding fresh leaves here is complicated. You can buy frozen or dried ones in Indian, Asian or African stores, but freezing has annihilated some of the vitamins.
The best solution is to turn to moringa powder to enhance your juices, drinks, smoothies, bowls, dishes, etc...
Obviously, growing the tree could be the ideal solution but it does not support the cold of our countries. It grows fast but remains fragile...
To conclude with moringa
The leaves of moringa are an asset in a healthy, vibrant kitchen. Moringa lowers blood sugar levels, so it is recommended for diabetics under medical supervision.
Caution: beware! Eaten raw, Moringa leavescan have a laxative effect...
Source: (1) https://www.doctissimo.fr/nutrition/sante-dans-l-assiette/secrets-des-aliments-sante/bienfaits-moringa