I ran into this charming Thai lady and her equally charming daughter at the Downtown Riverside Farmers’ Market a while back. I bought a cherry tomato plant, but then she introduced me to the exotic Moringa. I didn’t buy the first time she pitched the plant to me, but I went back yesterday and bought her last one.
The thing about Moringa, if Ms. Thai Lady and various web sources are to be believed, is that it’s super healthy when eaten. She told me she eats the leaves straight or makes them into a salad.
So what does Moringa do for you? Well, I’m not sure since my plant is only a little over a foot tall currently, but I put it into my newly erected greenhouse for year-round sustenance from all that the plant offers.
To wit, from various web sources:
“Much of the plant is edible by humans or by farm animals. The leaves are rich in protein, vitamin A, vitamin B, vitamin C and minerals. 100g of fresh Moringa leaves have 8.3 g protein, 434 mg calcium, 404 mg potassium, 738 μg vitamin A, and 164 mg vitamin C.
“Feeding the high protein leaves to cattle has been shown to increase weight gain by up to 32% and milk production by 43 to 65%. The seeds contain 30 to 40% oil that is high in oleic acid, while degreased meal is 61% protein. The defatted meal is a flocculant and can be used in water purification to settle out sediments and undesirable organisms.”
The leaves (quantity unspecified) yield:
- Seven times the vitamin C of oranges
- Four times the vitamin A of carrots
- Four times the calcium of milk
- Three times the potassium of bananas
- Two times the protein of yogurt
Next up, my Moringa Diet Guide!