Moringa Oleifera, a plant from the family Moringacea, is a major crop in Asia and Africa. Moringa has been studied for its health properties, numerous bioactive components, including vitamins, phenolic acids, flavonoids, isothiocyanates, tannins and saponins.
Did you know?
Every part of the plant is edible — leaves, pods, seeds, flowers, even its root. The feathery leaves alone pack a powerful protein punch — nearly 30 percent by dry weight.
It’s no wonder why we grow it on our organic farm in Alachua County, FL!
The Leaves
The leaves are the most widely studied part of the plant, and they have shown to be beneficial in several chronic conditions: hypercholesterolemia, high blood pressure, diabetes, insulin resistance, non-alcoholic liver disease, cancer and overall inflammation.
They’re also high in vitamins A and C, calcium, zinc, iron, magnesium and potassium. They contain phytochemicals and antioxidants that have studied to show to reduce chronic inflammation.
A University of California study has found that mice fed a high-fat diet along with concentrated moringa lost weight, improved glucose tolerance and failed to develop fatty liver disease compared with those not fed moringa.
Other studies found that moringa delayed type 2 diabetes in rats models, that closely mimics diabetes in human, by approximately five months. This could mean a delay of 10 to 15 years for humans.
The plant is distantly related to cruciferous vegetables like broccoli, kale and cabbage, and shares the same nutritious compounds. Its leaves taste a bit peppery like arugula. Young pods are reminiscent of Chinese long beans, with a hint of spice. Seeds can be eaten or boiled to make salad oil. The fragrant flowers are often used to make tea.
A sustainable strategic crop
The University of California sees moringa as a strategic crop in the face of global warming and rapid population growth.
Source: University of California – Davis
Read the National Institute of Health‘s report on this super plant.