Moringa is the most nutrient-dense plant on the planet. Moringa traditionally delivers you with a rich array of necessary vitamins, proteins, and minerals without unhealthy fats or high-calorie carbohydrates, according to the John Hopkins University. In a gram to gram comparison, Moringa traditionally contains
Moringa contains 36 anti-inflammatory compounds, 46 kinds of antioxidants, and more than 90 vitamins, proteins, amino acids, iron and calcium.
FACT: 100 grams of fresh Moringa leaves will bring twice as much nutritive material as 100 grams of most other vegetables.
100 grams of fresh Moringa leaves could theoretically cover 100% of daily needs, but this is highly variable depending on storage conditions and how they are eaten, as vitamin A degrades over time and when exposed to light or heat. Similarly, 100 grams of fresh Moringa oleifera leaves could cover 100% of the vitamin C requirements, for which the recommended daily intake varies from 60 mg (young children) to 130 mg (breastfeeding women), but this vitamin degrades quickly with time and during cooking.
For optimal nutrient retention, it is advised to consume fresh Moringa leaves shortly after harvesting and to cook the Moringa leaves for a short time (a few minutes only), or even to eat them raw if they are young and tender. Alternatively, use the freshest dried product as soon as you can after harvesting.