Since April 4, 2009, when my article under this column came out titled Moringa (Malunggay) Philippines – I have been receiving numerous requests to write more about moringa. The additional information on moringa that I am sharing in this column all comes from the moringa (malunggay) book (9” x 12”, 312 pages, 750 colored pictures) that is authored by Luis R. Villafuerte and Lalaine V. Abonal – my husband and daughter, both of whom are passionate crusaders of moringa (malunggay), the miracle plant. Moringa (Malunggay) Philippines is a first hard-bound, full-color comprehensive reference guidebook on the moringa plant and the numerous moringa products that are created and marketed worldwide. For more information about the contents of the book, please call (02) 551-8855. The book is available in different bookstores including National Book Store, Power Books, Sketch Book Inc./Fully Booked, Book Trends Enterprises, Libros Filipinos Bookshop, Academic Connection, Trade Winds Bookstore and Solidaridad Bookshop.

Here are additional interesting and amazing information about Moringa (Malunggay):

• The nutritional contents of fresh moringa leaves compared to common foods, gram for gram is as follows: 7 times the vitamin C of oranges; 4 times the calcium of milk; 3 times the potassium of bananas; 4 times the vitamin A of carrots; 50 times the vitamin B3 of peanuts; 36 times magnesium of eggs; 25 times iron of spinach; 4 times vitamin B of pork; 63 times potassium of milk; 50 times vitamin B2 of bananas; 13 times vitamin A of spinach.

• Moringa (Malunggay) tree has an economic life span of 30 to 50 years. Each tree can produce 10,000 seeds per year. The seeds of Moringa produce 38-40% oil.

• Moringa can be used to fortify noodles, soups and bread. It is a low-cost health enhancer.

• Moringa is not only a natural ingredient with cosmeceutical, nutraceutical food and pharmaceutical applications but it is a highly promising source of bio-fuel (renewable source of energy). Cosmeceutical products are cosmetic products that use natural ingredients that offer some health benefits as compared with conventional cosmetics.

• Of all the parts of the Moringa, leaves are used the most. An effective plant growth hormone can be extracted from fresh leaves of the Moringa which research experiments have shown to increase crop yields by 25-30%.

• When Moringa leaves are dried and turned into powder form, its potency increases. A dried Moringa leaf has three (3x) to five (5x) times more nutrients than a fresh Moringa as confirmed by researchers and laboratory analysis. The dried leaf powder increases its mineral concentrations due to water loss. Another advantage of the dried leaf powder is that it can be stored to a longer shelf-life. The dried leaf powder form is a nutritious add-on to baby food, soups, vegetables, and other food preparations without altering the taste of the food.

• The Moringa tree begins to flower after about 8 months to a year and continues to flower all year-round thereafter. The flowers of Moringa are edible; tastes like mushroom; and is rich in calcium and potassium.

• The flowers of the Moringa (and the roots as well) contain a compound called pterygospermin which has powerful antibiotic and fungicidal effects. It is highly effective in the treatment of cholera.

• Moringa pods emerge from the flower clusters. One Moringa tree can produce 300 to 400 pods every year and a mature tree can produce up to 1,000 pods. A seed pod can contain 2 to 26 seeds per seed pod. The young Moringa pods are edible and its delicate flavor is likened to asparagus. (To continued)

Have a joyful day!