Moringa similar to powdered milk at a fraction of the cost.
The potential of Moringa is far greater than your local cold-pressed juice counter.
Moringa is not only exceptionally drought-resistant but its leaves have a huge amount of protein, about 30 percent dry weight.
Kale and Matcha have long since ruled the supergreens kingdom. But recently, a powerful new grassy-hued food has started making waves as an even healthier alternative. Moringa oleifera, also known as horseradish tree because of the pungent, bitter flavor of the roots, is a tree native to India, Pakistan, and Nepal. You may have noticed the catchy name, which sounds more like a salsa dance move than a superfood, cropping up as an ingredient in smoothies, juices, and booster shots at health food shops nationwide. Some have already called Moringa, with its seemingly endless list of benefits, the next big supergreen of 2017. But while it may strike the average green-juice–swigging American as new, the nutrient-packed plant has been used in Ayurvedic medicine for thousands of years.
Mark Olson, a professor of evolutionary biology at the National Autonomous University of Mexico, who has studied Moringa for more than 20 years. “Moringa is not only exceptionally drought-resistant but its leaves have a huge amount of protein, about 30 percent dry weight, similar to powdered milk at a fraction of the cost. With so much of the global population facing protein-energy malnutrition, a protein-rich food that grows well in a drought-prone area of high population density is very important,” says Olson.
“What is really exciting about Moringa is that it provides needed nutrition and ‘nutraceutical’ effects for people in places where these things are really needed,” says Olson.
On the complete opposite side of the spectrum, today many Americans are considered to be overfed but undernourished, sometimes suffering from micronutrient deficiency as a result. In these reverse situations, Moringa could also be used as a similarly beneficial nutritional supplement in nations where calories are readily available but which class someone is in too often determines access to nutritious food.
May 3, 2017 8:00 PM
by Claudia McNeilly