Health Benefits of Moringa

All plant parts of Moringa Oleifera are traditionally used for different purposes. In particular, they are used in human and animal nutrition and in traditional medicine. Leaves are rich in protein, mineral, beta-carotene and antioxidant compounds. The oil obtained from Moringa seeds are used to filter water using flocculation to produce potable water for animal or human consumption, the seedcake removing most impurities from the water.

The nutritional value of Moringa contains larger amounts of several important nutrients than common foods often associated with these nutrients. These include vitamin C, which fights a host of illnesses including colds and flu; vitamin A, which acts as a shield against eye disease, skin disease, heart ailments, diarrhoea, and many other diseases; Calcium, which builds strong bones and teeth and helps prevent osteoporosis; Potassium, which is essential for the functioning of the brain and nerves; and Proteins, the basic building blocks of all our body cells.

Nutritional Value of Moringa

Moringa may significantly improve health by treating:

  • Allergies
  • Anaemia
  • Arthritis
  • Asthma
  • Bacterial, fungal, viral and parasitic infections
  • Constipation
  • Diabetes
  • Diarrhoea
  • Epilepsy
  • Glandular swelling
  • Headaches
  • Heart ailments
  • Hypertension
  • High blood pressure
  • Intestinal ulcers
  • Kidney stones
  • Low sex drive
  • Malnutrition
  • Prostate and colon cancer
  • Stomach cramps
  • Thyroid disorders
Articles & Research

Nutritional Value of Moringa

Several bioactive compounds were recognized in the leaves of Moringa Oleifera.
They are grouped as vitamins, carotenoids, polyphenol, phenolic acids, flavonoids, alkaloids,
glucosinolates, isothiocyanates, tannins, saponins, oxalates and phytates.

Moringa Oleifera leaf (raw)
Nutritional value per 100 g (3.5 oz)

Energy………………………………. 64 kcal (270 kJ)
Carbohydrates……………………. 8.28 g
Dietary fibre………………………. 2.0 g
Fat…………………………………….. 1.40 g
Protein………………………………. 9.40 g
Minerals: Calcium………………. (19%) 185 mg
Iron…………………………………… (31%) 4.00 mg
Magnesium………………………… (41%) 147 mg
Manganese…………………………. (17%) 0.36 mg
Phosphorus………………………… (16%) 112 mg
Potassium………………………….. (7%) 337 mg
Sodium……………………………… (1%) 9 mg
Zinc…………………………………… (6%) 0.6 mg

Zinc…………………………………… (6%) 0.6 mg
Vitamins: Vitamin A equiv…… (47%) 378 μg
Thiamine (B1)…………………….. (22%) 0.257 mg
Riboflavin (B2)…………………… (55%) 0.660 mg
Niacin (B3)………………………… (15%) 2.220 mg
Pantothenic acid (B5)………….. (3%) 0.125 mg
Vitamin B6…………………………. (92%) 1.200 mg
Folate (B9)…………………………. (10%) 40 μg
Vitamin C…………………………… (62%) 51.7 mg

Other Constituents:
Water………………………………… 78.66 g

Units:
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database