Commonly seen as a supplement, moringa (botanical name: moringa oleifera) is now being added to foods. Find out where you can find these foods, and whether they’re worth the money.
Moringa is a plant native to the sub-Himalayan areas of Pakistan, India, Bangladesh and Afghanistan. The plant can withstand both terrible drought and also mild frost, which means it can grow in a wide variety of areas throughout the world. You could consider it a “super plant” because it can withstand such harsh weather conditions.
The entire plant, including the leaves, bark, flowers, fruit, seeds and root, contains a plethora of nutrients, which is why moringa has become such a popular supplement. The leaves, which can be eaten fresh or dried, contain minerals like calcium, zinc, potassium, magnesium, iron and copper. The plant also contains vitamin A, numerous B vitamins, and vitamins C, D and E, along with protein and healthy fat. The plant also provides numerous plant chemicals that help fight and prevent disease, such as flavonoids and saponins.
Although advocates claim that moringa can help conditions such as diabetes and heart disease, a 2012 review paper published in Frontiers in Pharmacology determined that there isn’t enough scientific research and data to show how much moringa is safe to take and what the side effects of consuming it are. Read more