General Nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 64 kcal (270 kJ) |
| Carbohydrates | 8.28 g |
| - Dietary fiber | 2.0 g |
| Fat | 1.40 g |
| Protein | 9.40 g |
| Water | 78.66 g |
| Vitamin A equiv. | 378 μg (47%) |
| Thiamine (vit. B1) | 0.257 mg (22%) |
| Riboflavin (vit. B2) | 0.660 mg (55%) |
| Niacin (vit. B3) | 2.220 mg (15%) |
| Pantothenic acid (B5) | 0.125 mg (3%) |
| Vitamin B6 | 1.200 mg (92%) |
| Folate (vit. B9) | 40 μg (10%) |
| Vitamin C | 51.7 mg (62%) |
| Calcium | 185 mg (19%) |
| Iron | 4.00 mg (31%) |
| Magnesium | 147 mg (41%) |
| Manganese | 0.36 mg (17%) |
| Phosphorus | 112 mg (16%) |
| Potassium | 337 mg (7%) |
| Sodium | 9 mg (1%) |
| Zinc | 0.6 mg (6%) |
| Percentages are relative to US recommendations for adults. |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 37 kcal (150 kJ) |
| Carbohydrates | 8.53 g |
| - Dietary fiber | 3.2 g |
| Fat | 0.20 g |
| Protein | 2.10 g |
| Water | 88.20 g |
| Vitamin A equiv. | 4 μg (1%) |
| Thiamine (vit. B1) | 0.0530 mg (5%) |
| Riboflavin (vit. B2) | 0.074 mg (6%) |
| Niacin (vit. B3) | 0.620 mg (4%) |
| Pantothenic acid (B5) | 0.794 mg (16%) |
| Vitamin B6 | 0.120 mg (9%) |
| Folate (vit. B9) | 44 μg (11%) |
| Vitamin C | 141.0 mg (170%) |
| Calcium | 30 mg (3%) |
| Iron | 0.36 mg (3%) |
| Magnesium | 45 mg (13%) |
| Manganese | 0.259 mg (12%) |
| Phosphorus | 50 mg (7%) |
| Potassium | 461 mg (10%) |
| Sodium | 42 mg (3%) |
| Zinc | 0.45 mg (5%) |
| Percentages are relative to US recommendations for adults. |
|
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.
Read more about this topic: Moringa Oleifera
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