Moringa Oleifera: A Gift for Human Being
centuries, the natives of northern India and many parts of Africa have known of the many benefits of Moringa
oleifera. Its uses are as unique as the names it is known by, such as clarifier tree, horseradish tree and
drumstick tree (referring to the large drumstick shaped pods)
The immature pods are the most valued and widely used of all the tree parts. The pods are extremely nutritious,
containing all the essential amino acids along with many vitamins and other nutrients. The immature pod can be
eaten raw or prepared like green peas or green beans, while the mature pods are usually fried and possess a
peanut-like flavor. The pods also yield 38 - 40% of non-drying, edible oil known as Ben Oil. This oil is clear, sweet
and odorless, and never becomes rancid. Overall, its nutritional value most closely resembles olive oil. The
thickened root is used as a substitute for horseradish although this is now discouraged as it contains alkaloids,
especially moriginine, and a bacteriocide, spirochin, both of which can prove fatal following ingestion. The leaves
are eaten as greens, in salads, in vegetable curries, as pickles and for seasoning. They can be pounded up and
used for scrubbing utensils and for cleaning walls. Leaves and young branches are relished by livestock. The
Bark can be used for tanning and also yields a coarse fiber. The flowers, which must be cooked, are eaten either
mixed with other foods or fried in batter and have been shown to be rich in potassium and calcium.
The amount of nutrients in Moringa is staggering:
5x morre Vitamin A than a carrot
3x more Calcium than milk
3x more Potassium than a banana
2x more Protein than yogurt
7x more Vitamin C than an orange
