Moringa oleifera (synonym: Moringa pterygosperma) is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include moringa, drumstick tree, from the appearance of the long, slender, triangular seed pods, horseradish tree, from the taste of the roots which resembles horseradish, ben oil tree or benzoil tree, from the oil derived from the seeds. It is a fast-growing, drought-resistant tree that is native to the southern foothills of the Himalayas in northwestern India, but widely cultivated in tropical and sub-tropical areas. The tree itself is rather slender, with drooping branches that grow to approximately 10m in height. In cultivation, it is often cut back annually to 1–2 meters and allowed to regrow so the pods and leaves remain within arms reach. In developing countries, moringa has potential to improve nutrition, boost food security, foster rural development, and support sustainable landcare. It may be used as forage for livestock, a micronutrient liquid, a natural anthelmintic and possible adjuvant. General nutrition Many parts of the moringa are edible. Regional uses of the moringa as food vary widely, and include: • The immature seed pods, called drumsticks, popular in Asia and Africa. • Leaves, particularly in the Cambodia, Philippines, South India, Sri Lanka and Africa. • Mature seeds • Oil pressed from the mature seeds • Roots In some regions, the young seed pods are most commonly eaten, while in others, the leaves are the most commonly used part of the plant. The flowers are edible when cooked and are said to taste like mushrooms. The bark, sap, roots, leaves, seeds, oil, and flowers are used in traditional medicine in several countries. In Jamaica, the sap is used for a blue dye. Leaves The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, pro-vitamin A as beta-carotene, vitamin K, manganese and protein, among other essential nutrients. When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients. Sonjna (Moringa oleifera) leaves with flowers in Kolkata, West Bengal, India Nutrients Common food Moringa Leaves Vitamin A as beta-carotene Carrot 8.3 mg 0.4 mg Calcium Milk 300 mg 185 mg Potassium Banana 358 mg 337 mg Protein Yogurt 8 g 9.4 g Vitamin C Orange 53 mg 52 mg Some of the calcium in moringa leaves is bound as crystals of calcium oxalate though at levels 25-45 times less than that found spinach, which is a negligible amount. The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder used in soups and sauces. As with most foods, heating moringa above 140 degrees Fahrenheit destroys some of the nutritional value. Drumsticks An Indian drumstick The immature seed pods, called drumsticks, are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a curry until soft. The seed pods, even when cooked by boiling, remain particularly high in vitamin C (which may be degraded variably by cooking) and are also a good source of dietary fiber, potassium, magnesium and manganese. Seeds The seeds, sometimes removed from more mature pods and eaten like peas or roasted like nuts, contain high levels of vitamin C and moderate amounts of B vitamins and dietary minerals. Seed oil Mature seeds yield 38–40% edible oil called ben oil from its high concentration of behenic acid. The refined oil is clear and odorless, and resists rancidity. The seed cake remaining after oil extraction may be used as a fertilizer or as a flocculent to purify water.[18] Moringa seed oil also has potential for use as a biofuel. Roots The roots are shredded and used as a condiment in the same way as horseradish; however, they contain an alkaloid,[20] potentially having nerve-paralyzing properties.[citation needed] Malnutrition relief Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers. Four NGOs in particular — Trees for Life International, Church World Service, Educational Concerns for Hunger Organization, and Volunteer Partnerships for West Africa — have advocated moringa as natural nutrition for the tropics.[14] One author stated that the nutritional properties of Moringa are now so well known that there seems to be little doubt of the substantial health benefit to be realized by consumption of Moringa leaf powder in situations where starvation is imminent. Moringa is especially promising as a food source in the tropics because the tree is in full leaf at the end of the dry season when other foods are typically scarce. Culinary uses Dunt-dalun chin-yei, Burmese drumstick sour soup Moringa has numerous applications in cooking throughout its regional distribution. It may be preserved by canning and exported. In Bangladesh, it is made into a variety of curry dishes by mixing with coconut, poppy seeds, and mustard or boiled until the drumsticks are semisoft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets and other recipes. The fruit meat of drum sticks, including young seeds, is used for soup. Young leaves can either be fried with shrimp or added as a topping in fish soup. There are several traditional Cambodian dishes using leaves (sluc) of the moringa tree known as daum mrum, such as korko (a mixed vegetable soup). As it is a favorite vegetable, Cambodians traditionally grow moringa trees close to their residences. In South India, Sri Lanka and Java, it is used to prepare a variety of sambar, is fried, or made into curry dishes by mixing with coconut, poppy seeds, and mustard or boiled until the drumsticks are semisoft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavors, such as in ghee and soups. In Maharashtra, the pods are used in sweet and sour curries. In Gujarat and Rajasthan, the pods are used in to cook a spicy curry. Tender drumstick leaves, finely chopped, are used as garnish for vegetable dishes and salads. It is also used in place of or along with coriander. In some regions, the flowers are gathered and cleansed to be cooked with besan to make pakoras. The leaves may be fried and mixed with dried-fried tuna chips (Maldive fish), onions and dried chillies. This is equivalent to a sambal and eaten along with rice and curry. In one area in the Maldives, a soup is made with these leaves and rice, and eaten especially for breakfast during the month of Ramazan. It is also a common ingredient in an omelet. The pods are used to cook a mild curry. Traditional Thai kaeng som with drumstick pods and fresh pla thu In the Punjab region of India and Pakistan, moringa called Soanjhna flowers are first separated from the stem, boiled, mashed and cooked. Curdle is an important element of its recipe to create a specific taste and favorite dish. The green pods, the leaves and the flowers are used in a variety of Thai dishes, such as curries, stir-fries, soups, omelets and salads. One of the most traditional dishes is sour Thai curry made with the drumstick pods and fish. In the Philippines, moringa is widely eaten, and its leaves are available in many markets at affordable prices. The leaves are most often added to a broth to make a simple and nutritious soup. The leaves are also sometimes used as a characteristic ingredient in tinola, a traditional chicken dish consisting of chicken in a broth, moringa leaves, and either green papaya or another vegetable. The leaves can also be processed with olive oil and salt for a pesto-like pasta sauce that has become popular on the Filipino culinary scene. Moringa juice may be mixed with lemonsito juice to make ice candies or cold drinks, possibly more palatable to those who dislike vegetables. In 2007, Filipino Senator Loren Legarda campaigned for the popularization of moringa. She asked the government to make moringa among its priority crops for propagation, citing a Bureau of Plant Industry that states moringas nutritional content.[23][24] The leaves may also be used in making polvoron (a milky, powdered snack), biofuel, and ben oil. Essential fatty acids cannot be synthesized by humans, as humans lack the desaturase enzymes required for their production. • α-Linolenic acid (ALA, 18:3), an omega-3 fatty acid • Linoleic acid (LA, 18:2), an omega-6 fatty acid α-Linolenic acid is not used by the body in its original form. It is broken down by the body into the required long-chain polyunsaturated fatty acids eicosapentaenoic acid (EPA, 20:5) and docosahexaenoic acid (DHA, 22:6). EPA and DHA can also be consumed from a direct source by consuming fish or fish oil. Linoleic acid is not used by the body in its original form either. It is broken down by the body into the required long-chain polyunsaturated fatty acids gamma-linolenic acid (GLA, 18:3), dihomo-gamma-linolenic acid (DGLA, 20:3) and arachidonic acid (AA, 20:4). Omega-9 fatty acids are not essential in humans, because humans generally possess all the enzymes required for their synthesis. Amino acids • Isoleucine • Lysine • Leucine • Methionine • Phenylalanine • Threonine • Tryptophan • Valine • Histidine[3] • Essential amino acids necessary for preterm children but not healthy individuals: o Arginine Vitamins • Vitamin A (retinol) • Vitamin Bp (choline) • Vitamin B1 (thiamin) • Vitamin B2 (riboflavin, vitamin G) • Vitamin B3 (niacin, vitamin P, vitamin PP) • Vitamin B5 (pantothenic acid) • Vitamin B6 (pyridoxine, pyridoxamine, or pyridoxal) • Vitamin B7 (biotin, vitamin H) • Vitamin B9 (folic acid, folate, vitamin M) • Vitamin B12 (cobalamin) • Vitamin C (ascorbic acid) • Vitamin D (ergocalciferol, or cholecalciferol) • Vitamin E (tocopherol) • Vitamin K (naphthoquinoids) Dietary minerals • Calcium (Ca) • Chloride (Cl−) • Chromium (Cr)[5] • Cobalt (Co) (as part of Vitamin B12) • Copper (Cu) Main article: Copper in health • Iodine (I) • Iron (Fe) • Magnesium (Mg) • Manganese (Mn) • Molybdenum (Mo) • Phosphorus (P) • Potassium (K) • Selenium (Se) • Sodium (Na) • Zinc (Zn)[6] The required quantity varies widely between nutrients. At extremes, a 70 kg human contains 1.0 kg of calcium, but only 3 mg of cobalt.
Posted on: Wed, 06 Nov 2013 08:12:43 +0000
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