Nutritional Qualities of Moringa


Is its nutritional use something totally new?

Some 2.400 years back, Moringa was referred to in Sanskrit Hindu texts as a plant appropriate for human consumption. In antiquity, the Egyptians, the Greeks and the Romans appreciated it for its therapeutic properties and used its seeds regularly for purifying the water they drank.

Just what are its nutritional properties?

It has been demonstrated through various research studies that the Moringa oleífera combines all the necessary nutrients for human life: carbohydrates, complete proteins, vitamins, minerals, fatty acids and phytonutrients.

It is claimed that a human being could survive by taking exclusively Moringa and water. In 1992, during the food crisis in Malawi, Eastern Africa, Moringa grown in the area was utilized to feed the local population, thus avoiding deaths from malnutrition. For this reason various NGO programmes and governments use Moringa in the fight against food deficiency and associated diseases.

Why is consumption of plant food of such benefit to health?

Due to the phytonutrients provided by plants. These chemical compounds present in plants are responsible for giving them colour, taste, protecting them from ultraviolet rays, assisting to combat microbial infection and strengthening them to be able to overcome the stresses and strains of their environment (insects, animals predators, drought, etc.).

The Moringa oleífera has a complex and complete chemical composition. It behaves as a nutrient and its phytonutrients coupled with other compounds of the same plant interact, metabolically, thus maximising health benefits.

Why is it such a complete food?

Due to the high concentrations of essential amino acids (those essential for body and not generated by the body itself), vitamins, minerals and phytonutrients, that justifies its recognition as a superfood.

The quality of the protein (formed by amino acids) of the Moringa oleífera leaves outweighs that of food with protein of animal origin (eggs, fish, meat and dairy products) or of plant origin (soya, dried fruit, mushrooms, pulses and cereals).

Which kind of protein can be found in the Moringa that makes it stand out?

The Moringa oleífera leaves contain 19 out of the 22 codified amino acids, nine of which are essential amino acids (those the body cannot synthesize independently).

The discovery of a complete protein is a rarity in the plant world. It is an excellent protein source for humans and particularly for vegetarians, vegans and sportsmen.

What part of the Moringa oleifera tree is consumed?

Every part of the Moringa oleífera is of nutritional value (leaves, seeds and roots). The leaves offer the highest concentration of nutrients, especially when dried. When used in an infusion, the leaves make a mild agreeable drink with the flavour of the original plant.

What advantage is there in eating the dried leaf over the fresh leaf?

The leaf dried naturally or at temperatures below 50º conserves a degree of humidity of lower than 6% and concentrates a greater proportion of nutrients than the fresh leaf as shown by analysis.

The dried Moringa leaf can be stored for months without losing its nutritional value and without need of refrigeration to conserve it.

The Moringa oleífera, whether fresh or dried, is a superfood.

What exactly is a superfood in the plant world?

It is a way of designating natural foods that have an exceptional quantity of nutrients per calorie. They are filled with vitamins, minerals and phytonutrients, which not only nourish the body but also help to detoxify while increasing its energy, immunity and well being

Is a superfood the same as a food supplement?

A superfood is an especially healthy foodstuff, 100% natural and with little or no processing involved. A supplement is always processed industrially and it is often not obtained naturally but developed from an isolated active element of the plant through chemical processes in a laboratory.

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