Tuesday, August 23, 2011

Mary Jo Sent Me This Great Overview of Moringa's Amazing Nutritional Profile


Family: Moringacae

Range: Native to the Indian sub-continent and naturalized in

tropical and sub-tropical areas around the world

Description: Deciduous tree or shrub, fast-growing, drought

resistant, average height of 12 meters at maturity

Other twelve (12) varieties of Moringa species

- Moringa Arborea

- Moringa Borziana

- Moringa Concanensis

- Moringa Drouhardii

- Moringa Hildebrandtii

- Moringa Longituba

- Moringa Ovalifolia

- Moringa Peregrina

- Moringa Pygmaea

- Moringa Rivae

- Moringa Ruspoliana

- Moringa Stenopetala

Common Name of Moringa Oleifera: Benzolive, Drumstick Tree,

Kelor, Marango, Mlonge,

Mulangay, Saijhan and



Moringa Oleifera is the best known of the thirteen species of the

genus Moringacae. Moringa was highly valued in the ancient world.

The Romans, Greeks and Egyptians extracted edible oil from the seeds

and used it for perfume and skin lotion.

In 19th century, plantations of Moringa in the West Indies exported

the oil to Europe for perfumes and lubricants for machinery. People in

the Indian sub-continent have long used Moringa pods for food. The

edible leaves are eaten throughout West Africa and parts of Asia.


For centuries, people in many countries have used Moringa leaves as

traditional medicine for common ailments. Clinical studies have begun

to suggest that at least some of these claims are valid. With such great

medicinal value being suggested by traditional medicine, further

clinical testing is very much needed.

India: Traditionally used for anemia, anxiety, asthma, blackheads,

blood impurities, bronchitis, catarrh, chest congestion, cholera,

conjunctivitis, cough, diarrhea, eye & ear infections, fever, glandular

swelling, headaches, abnormal blood pressure, hysteria, pain in joints,

pimples, psoriasis, respiratory disorders, scurvy, semen deficiency,

sore throat, sprain, tuberculosis

Malaysia: Traditionally used for intestinal worms

Guatemala: Traditionally used for skin infections and sores

Puerto Rico: Traditionally used for intestinal worms

Philippines: Traditionally used for anemia, glandular swelling and



Over the past two decades, many reports have appeared in

mainstream scientific journals describing its nutritional and medicinal

properties. Its utility as a non-food product has also been extensively


Every part of Moringa tree is said to have beneficial properties that

can serve humanity. People in societies around the world have made

use of these properties.


Nutritional analysis indicates that Moringa leaves contain a wealth of

essential, disease preventing nutrients. They even contain all of the

essential amino acids, which is unusual for a plant source. Since the

dried leaves are concentrated, they contain higher amounts of many

of these nutrients except Vitamin C.

Vitamin A is obtained from vegetables in the form of its precursor,

carotene. The intestine only absorbs a fraction of the carotene in

foods. Thus, there are differing views on how to calculate the amount

of carotene that is absorbed and converted to Vitamin A. Thus the

charts below simply give the figures for carotene or beta-carotene.

The most commonly accepted conversion factor of carotene to

Vitamin A (retinol) is 6:1

Nutritional Analysis of Moringa pods, fresh raw leaves, and dried leaf

powder have shown to contain the following per 100 grams of edible


Nutritional Analysis Pods (per



Fresh Raw

Leaves (Per

100 grams)

Dried Leaf

Powder (Per

100 grams)

Moisture (%) 86.9% 75% 7.5%

Calories 26.0 92.0 205.0

Protein (g) 2.5 6.7 27.1

Fat (g) 0.1 1.7 2.3

Carbohydrate (g) 3.7 13.4 38.2

Fiber (g) 4.8 0.9 19.2

Minerals (g) 2.0 2.3 -

Calcium (mg) 30.0 440.0 2003.0

Magnesium (mg) 24.0 24.0 368.0

Phosphorous (mg) 110.0 70.0 204.0

Potassium (mg) 259.0 259.0 1324.0

Copper (mg) 3.1 1.1 0.6

Iron (mg) 5.3 0.7 28.2

Oxalic acid (mg) 10.0 101.0 0.0

Sulphur 137 137 870


Vitamin A - B carotene


0.1 6.8 16.3

Vitamin B - Choline


423.0 423.0 -

Vitamin B1 – Thiamin


0.05 0.21 2.6

Vitamin B2 –

Riboflavin (mg)

0.07 0.05 20.5

Vitamin B3 – Nicotinic

Acid (mg)

0.2 0.8 8.2

© 2006-2008 Dolcas Biotech LLC, All Rights Reserved Page 2


Vitamin C – Ascorbic

Acid (mg)

120 220.0 17.3

Vitamin E –

Tocopherols Acetate


- - 113.0


Arginine (mg) 360 406.6 1325

Histidine (mg) 110 149.8 613

Lysine (mg) 150 342.4 1325

Tryptophan (mg) 80 107 425

Phenylanaline (mg) 430 310.3 1388

Methionine (mg) 140 117.7 350

Threonine (mg) 390 117.7 1188

Leucine (mg) 650 492.2 1950

Isoleucine (mg) 440 299.6 825

Valine (mg) 540 374.5 1063

**Amino Acid contents are expressed per “g N (Nitrogen)”, in this

specification it has been converted into “mg” for clarity


Vitamin A content (per 100 grams of edible portions)

Carrots Fresh Leaves Dried Leaf Powder

18 mg 6.8 mg 16.3 mg

Vitamin C content (per 100 grams of edible portions)

Oranges Fresh Leaves Dried Leaf Powder

30 mg 220 mg 17.3 mg

Calcium content (per 100 grams of edible portions)

Milk Fresh Leaves Dried Leaf Powder

120 mg 440 mg 2003 mg

Iron content (per 100 grams of edible portions)

Spinach Fresh Leaves Dried Leaf Powder

1.14 mg 0.7 mg 28.2 mg

Potassium content (per 100 grams of edible portions)

Banana Fresh Leaves Dried Leaf Powder

88 mg 259 mg 1324 mg

Protein content (per 100 grams of edible portions)

Yogurt Fresh Leaves Dried Leaf Powder

3.1 g 6.7 g 27.1 g



4 times Vitamin A of Carrots 10 times Vitamin A of Carrots

7 times Vitamin C of Oranges ½ times Vitamin C of Oranges

4 times Calcium of Milk 17 times Calcium of Milk

3 times Potassium of Bananas 15 times Potassium of Bananas

¾ times Iron of Spinach 25 times Iron of Spinach

2 times Protein of Yogurt 9 times Protein of Yogurt

Many of the listed vitamins, minerals and amino acids are very

important for a healthy diet. An individual needs sufficient levels of

certain vitamins, minerals, proteins and other nutrients for his

physical development and well-being. Actual need for different

vitamins, etc, will vary depending on an individual’s metabolism, age,

sex, occupation and where he/she is residing. Recommendations for

daily allowances (RDA) also vary according to whom is doing the study.

WHO/FAO recommend the following daily allowances for a child aged

1-3 years old and a woman during lactation

RDA Child 1-3 years old Nursing Woman

Vitamin A – Beta


1.5 mg 5.7 mg

Vitamin B1 –


0.5 mg 1.6 mg

Vitamin B2 –


0.8 mg 1.8 mg

Vitamin B3 – Niacin 9 mg 20 mg

Vitamin C – Ascorbic


20 mg 95 mg

Protein (in grams) 16 g 65 g

Calcium 400 mg 1200 mg

Copper 0.8 mg 2 mg

Iron 10 mg 15 mg

Potassium 800 mg 3000 mg

Magnesium 150 mg 340 mg

Phosphorous 800 mg 1200 mg

The following list the composition of Moringa pods, fresh leaves and

dried leaf powder and what this represents in terms of

recommendation daily intake for children 1-3.


(100 grams)

Fresh Leaves

(100 grams)

Dried Leaf


(100 grams)

Protein 15.60% 41.9% 170%

Calcium 7.5% 110% 500%

Magnesium 16% 16% 257.5%

Phosphorous 13.8% 8.7% 25.5%

Potassium 32.4% 32.4% 165.5%

Copper 388% 138% 75%

Iron 53% 70% 282%

Sulfur 137% 137% 870%

The following list the composition of Moringa pods, fresh leaves and

dried leaf powder and what this represents in terms of

recommendation daily intake for women in lactation.


(100 grams)

Fresh Leaves

(100 grams)

Dried Leaf


(100 grams)

Protein 3.8% 10.3% 41.25%

Calcium 2.5% 36.7% 167.5%

Magnesium 7.1% 7.1% 108.75%

Phosphorous 9.2% 5.8% 17.5%

Potassium 8.6% 8.6% 43.75%

Copper 155% 55% 28.75%

Iron 35.3% 46.7% 188%

Sulfur 137% 137% 870%

© 2006-2008 Dolcas Biotech LLC, All Rights Reserved Page 3



Leaves and pods of Moringa Oleifera can be an extremely valuable

source of nutrition for people of all ages. Moringa Leaves can be dried

and made into a powder by rubbing them over a sieve. Drying should

be done indoors and the leaf powder stored in opaque, well-sealed

plastic container since sunlight will destroy Vitamin A. It is estimated

that only 20-40% of Vitamin A content will be retained if leaves are

dried under direct sunlight, but that 50-70% will be retained if leaves

are dried in the shade. This powder can be used in place of fresh

leaves to make lead sauces, or few spoonfuls of the powder can be

added to other sauces just before serving. Addition of small amounts

of leaf powder will have no discernible effect on the taste of a sauce.

In this way, Moringa leaves will be ready available to improve

nutritional intake on a daily basis.

1 comment:

  1. Sounds like a super food. Do you have any cuttings or seeds available?