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By Manuel C. Palada, PhD

Moringa oleifera (Malunggay) is one of the world’s most useful plants. It is an important tree crop in many countries in Asia, Africa, Central and South America. The fast-growing, drought-tolerant tree grows in all types of soils.

The Moringa has been called “The Miracle Tree”, “Nature’s Pharmacy”, “Powerful Vitamin Factory” and “Most nutritious vegetable in the planet”, among others. One of the nutritional facts of Moringa is that, it has 4 times the vitamin A of carrots, 7 times the vitamin C of oranges, 4 x the calcium of milk, 3 x the potassium of bananas and ¾ the iron of spinach.

Plant parts of Moringa from roots to seeds are used for health and nutritional purposes. A comparative analysis sample is, for a cup (8 ounces) of cow’s milk or yogurt could supply 300 to 400 mg of calcium which is half of the daily necessary amount. However, one cup (8 ounces) of fresh Moringa leaves contains 1,000 mg of Calcium.

The Moringa is a health food. It is used as fortification ingredient for ‘nutri-buns’, and has been used locally as flavor mix for our favorite `pan-de sal’; condiment, cooking oil, food supplement and vitamins; beverage: tea, coffee, energy drink and for snacks ingredients for biscuits, cookies, and bread.

Here are just a few of the ‘Lutong Bahay’ with Moringa (Malunggay) leaves culinary usage; among the favorite, delicious and nutritious menu served at home or restaurants.
Salad, Gulay (Ilonggo ‘laswa’), Shrimp swamp, Mung bean stew, Mixed -vege-embotido, Chicken tinola, Malunggay leaves omelet.

*The Medicinal Benefits of Moringa – in next week’s issue of the Centralian Link

Editor’s Note – Manuel C. Palada, Ph.D. (Adjunct Professor, ����ר�� ASHS-2005; Outstanding International Horticulturist; Distinguished Alumnus, and Member, CPU Board of Trustees; UPLB Outstanding Alumni Awardee 2022 shares a series of knowledge and useful tips on Moringa and other natural agricultural produce in the Weekly Centralian Link beginning this issue.