Moringa: A plant with many properties

The human being is something grandiose and more when science finds methods to make health last us and thus last a bit more in this beautiful life, Today we bring to them the functions of moringa and also use that are you given worldwide.

Nutritional properties

Moringa offers a wide variety of food products, Since all parts of the plant are edible: the Green pods (like legumes), sheets, flowers, seeds (Blackish and rounded) and the roots are very nutritious and can be used for human consumption because of its high content in proteins, vitamins and minerals. Moringa leaves have great nutritional qualities. According to a study by FAO, the protein content is of the 27 per cent (as much as twice that the milk- and -egg) and has significant amounts of calcium (four times more than milk), iron, phosphorus and potassium (three times more than the bananas), as well as Vitamin A (four times more than carrots) and (C) (seven times more than oranges).
The seed contains a 40 per cent of oil, that is of high quality, little viscous and sweet, with a 73 percent of oleic acid, similar to olive oil. For cooking fuelwood is required, also providing moringa, with an average density of 0,6 and a caloric power of 4.600 kilocalories per kilogram.
Since moringa leaves can be collected during dry times, When there is other available vegetables no, its nutritional value is crucial in areas where food security can be threatened by drought periods, as in vast regions of the African continent.

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