Moringa

The moringa leaves, rich in vitamin C and other antioxidants, have a pungent taste (similar to radish) and are used in stews and salads, although short and light firings are recommended to better optimize their nutrients. We also find crushed moringa leaves, in capsule or powder, to take as a supplement or to add them to green smoothies, sauces and other recipes. Moringa, considered a natural antibiotic, is a plant with multiple uses and medicinal benefits . Its anti-inflammatory, antimicrobial, antioxidant, cardiovascular, and hepatoprotective properties make it useful in the treatment of various diseases.

Strengthens the immune system

It is rich in phytonutrients that are effective in helping to build a strong immune system, essential in the fight against disease. It helps in the improvement of the cellular immune response, the number of total leukocytes and antibodies.

Antibacterial

Antibiotic and antibacterial properties, and exerts inhibitory effects on the growth of various pathogens naturally.

Antioxidant

Thanks to the quercithin and chlorogenic acid content, moringa provides a very high amount of antioxidants.

Antioxidants help fight cell-damaging oxidation generated by free radicals, associated with aging processes and degenerative diseases.

Control blood sugar

Chlorogenic acid, for its part, is credited with the ability to lower blood sugar levels after meals.

Nutritional value (per 100 grams of fresh leaves)

Proteins (g) 6.7

Carbohydrates (g) 13.4

Lipids (g) 1.7

Humidity (g) 75

Fiber (g) 0.9

Calcium (g) 0.44

Phosphorus (g) 0.07

Potassium (g) 0.259

Iron (g) 0.007

Magnesium (g) 0.024

Vitamin C (mg) 220

Vitamin A (mg) 3.39

Vitamin B1 (mg) 0.21

Vitamin B2 (mg) 0.05