moringa leaves
Moringa leaflets average 1-2 centimetres in length and.5–1 cm in breadth. Moringa leaves are tiny, oval to obovate, or tear-drop shaped. The bright green, feathery leaflets develop in a tripinnate structure and are smooth, thick, and robust. The flavour of moringa leaves is mildly bitter with undertones of grass, and they frequently have a heat like horseradish. They give out a unique grassy smell while they cook. Moringa leaves are recognised for their hanging fruits, which contain dark brown, oblong seeds, and for growing on a tree with drooping limbs.
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specifications
GENERIC NAME | Moringa leaves |
BOTANICAL NAME | Moringa oleifera |
FAMILY | Moringaceae |
HARVESTING SEASON | April-June and December- February |
PART USED | Pods, leaf and flowers. |
AREA OF CULTIVATION | Tamil Nadu, Karnataka, Kerala, Andhra Pradesh |
PACKAGING AND LABELLING | AS PER BUYER REQUIREMENT |
COA |
uses an benefits
Moringa oleifera Is Very Nutritious: Almost all parts of the tree are eaten or used as ingredients in traditional herbal medicines. This especially applies to the leaves and pods, which are commonly eaten in parts of India and Africa. Moringa leaves are an excellent source of many vitamins and minerals. One cup of fresh, chopped leaves (21 grams) contains:
- Protein: 2 grams
- Vitamin B6: 19% of the RDA
- Vitamin C: 12% of the RDA
- Iron: 11% of the RDA
- Riboflavin (B2): 11% of the RDA
- Vitamin A (from beta-carotene): 9% of the RDA
- Magnesium: 8% of the RDA
Moringa oleifera Is Rich in Antioxidants: It contains vitamin C and beta-carotene, these include:
- Quercetin: This powerful antioxidant may help lower blood pressure
- Chlorogenic acid: Also found in high amounts in coffee, chlorogenic acid may help moderate blood sugar levels after meals.