Health Benefits of Moringa

Moringa is widely found in tropical and sub-tropical belts. It is a medicinal plant used in Central and South America, Mexico, Malaysia, Philippines, India, Sri Lanka and Africa.

Moringa, also known as the Miracle Tree, is a multipurpose plant, as the leaves, pods, fruits, flowers, roots and even the bark of the tree can be utilized. It is also called Drumstick Tree by the Britishers, while in Philippines it is known as malunggay. The scientific name of this tree is Moringa oleifera. The specialty of this tree is that it actually bears fruits in the warm season. Moringa is a powerhouse of minerals, amino acids and antioxidants. Therefore, it is widely promoted in poverty-stricken areas to counter malnutrition for the effects can be seen within a few days of including it in the diet. Its uses range from being a water purifier to protecting the skin and also to make perfume.

The Blessed Moringa

The leaves of this tree are said to be nutritional powerhouse. Research has proved that various parts of the moringa tree can be used to cure a minimum of 300 diseases. Let's see a few of them here.

Moringa is rich in Vitamin A. It has four times more Vitamin A or beta-carotene than carrots. Hence, it is a weapon against blindness.

It is also a rich source of Vitamin C. It contains Vitamin C seven times more than oranges.

Normally milk is said to be a rich source of calcium but the amount of calcium present in moringa leaves is way higher than in milk. To be more precise, moringa is said to have four times more calcium than milk.

The moringa leaves are said to contain twice the protein present in milk.

Bananas are a rich source of potassium, but moringa leaves contain seven times more potassium than bananas.

Along with potassium, zinc is also found in large quantities in moringa.

If moringa leaves were to be eaten by one and all, the world will be free of anemia as it contains thrice more iron than spinach.

With all the junk food eaten these days, many people face problems of high cholesterol. Moringa helps in balancing the cholesterol levels in the body.

Essential amino acids are also found in moringa.

Moringa is also said to balance sugar levels, hence it is helpful in the fight against diabetes.

The body's natural defense mechanism increases with the consumption of moringa in the daily diet pattern. Since it is an immunity-stimulant, it is prescribed for AIDS afflicted patients. Less immunity is rampant in many provinces in Africa, especially people who do not have access to nutritious food and medicines.

Moringa leaves can be consumed to stimulate metabolism.

It is also said to have digestive powers.

It is a nutrition booster and is known to promote a feeling of well-being in people.

If you are looking for non-sugar based energy, then moringa leaves is the answer. Thus, it will also help in the weight loss process.

The cell structure of the body is stimulated by the moringa leaves.

It is especially useful for lactating mothers. The consumption of moringa has shown dramatic increase in the quantity of breast milk.

It is also famous for its anti-bacterial properties.

The paste of the moringa leaves is said to beautify the skin and is hence applied by women regularly.
It protects the liver and kidneys.

It can also be used as a water purifier.

Moringa helps in faster recovery of the muscles and tissues after a strenuous workout.

Anxiety and depression can also be countered with the use of moringa.

People suffering from insomnia find the use of moringa beneficial for it helps in regulating sleep cycles.

It is known to nourish the eyes, therefore, people suffering from poor eyesight should include moringa in their diet.

Other Benefits of Moringa

Along with the benefits of moringa mentioned above, there are other benefits to it as well. They are enumerated below.

It can be used as a source of bio-fuel.

Cooking oil can also be produced from moringa tree. The benefits of moringa oil, can be compared to sunflower oil and olive oil.

It is used in the manufacture of cosmetics and personal care products. Perfumes and aromatherapy oils are also manufactured from moringa seeds. The flowers of the moringa plant can be used in making herbal tea, for they add a refreshing aroma to the tea.

Moringa contains more than 90 nutrients and 46 types of antioxidants. With all the health benefits, moringa has to offer, it can easily be termed as the most nutritious plant on the face of the earth. There are no side-effects of moringa tree leaves which have been proved till date. At the same time it can be consumed by small children and adults alike. Therefore, many people have started using it in salads, porridge, pastas, breads, etc., to reap the everlasting health benefits of the extraordinary 'Moringa'.

By Bhakti SatalkarLast Updated: 1/9/2012
Read more at Buzzle: http://www.buzzle.com/articles/health-benefits-of-moringa.html

http://www.buzzle.com/articles/health-benefits-of-moringa.html

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MMC Ingredient 6 - Drumstick/Murungaikai/Moringa Pods

Looks like I am back - though with a busy summer and travel, I can never be too sure :-) Here's the latest MMC challenge.

MMC Ingredient 6 is Murungaikai (Moringa Pods).

Murungaikai is readily available in South India and both the vegetable and the leaves are used in cooking. Most common way to use murungaikai is in sambar, along with small onions. Leaves can be used in poriyal or subji with a bit of dal and spiced with chilies and coconut. I never realized how much I'd miss murungaikai until I came to the US and couldn't find any fresh ones worth its name in the store. For those of you who have no clue what am talking about, take a look at this wiki entry for Moringa/murungaikai.

I personally think this ingredient is one of the more challenging ones since as far as I know, I have seen murungaikai used only in South India. My mom uses murungaikai but it is restricted to sambar for the most part, especially the Sunday special lunch which usually consisted of murungaikai/small onion sambar, potato curry and vadam/papad. Given the limited usage of murungaikai I have come across, I had to squeeze my brains a bit harder to make something that's interesting and not a sambar !!

I did finally come up with not one but two dishes. I was unable to choose between the two and hence I give you both my creations. The first dish is a pickle which is very easy to make but needs a bit of patience - it has to marinate for 2-4 days for best results. The other dish is a salad, an apt summer dish. It does not involve much cooking and is pretty easy to put together.

Notes:
1. I used frozen murungaikai which is readily available in Indian stores. Fresh ones can be used as well and am sure they'll taste much better.

2. Cook murungaikai until soft and splits open readily but should still hold its shape and not be mushy.

3. The edible part of murungaikai is the seeds and the pulp. Split open murungaikai and scoop out the pulp and seeds to eat.

4. Roasted fenugreek powder: Dry roast a 2 tsp of fenugreek in a pan until its brown and aromatic. Let cool, grind to a smooth powder. Store the excess powder in the refrigerator.

Murungaikai Urugai (Moringa Pod Pickle)

Ingredients

11/2 cup drumstick (murungakai)
1/4 cup carrots, blanched, 1/2" sticks (optional, see notes)
2 green chilies, split open
1/2 tsp turmeric
1/2 tsp roasted fenugreek powder (see notes)
2 tsp red chili powder
1/2 tsp mustard
1/4 cup sesame oil
2 tbsp canola oil
salt to taste

Method

1. Boil water in a large pot. Add enough salt.
2. Drop the frozen murungaikai in boiling water and let it cook (for about 15-20 min). After 15 min check for "done"ness. If using fresh ones, cooking time may vary.
3. Blanch carrots similarly in boiling water. Cook for 10 min or so. Check for doneness. Cook just to take the raw edge off. Carrots should still remain crisp.
4. Drain and pat dry carrots and murungaikai pieces.
5. In a saute pan, heat canola oil. When its hot, add mustard seed. Let it splutter.
6. Remove from heat. Now add turmeric, chili powder, green chilies.
7. Stir once. Now add the cooked murungaikai and carrot pieces. Add fenugreek powder. Stir.
8. Add salt and the seasme seed oil. Mix well. Taste and adjust seasoning.
9. Transfer it to a dry container (glass bottle is preferable). Close tight and let it stand for a day at room temperature.
10. On the 2nd day, move it to the refrigerator. Let it stand for a day or two longer.
11. You can use it as early as the 3rd day but as with any pickle the longer it stands the better it tastes.
12. Pickle can be stored in the refrigerator for at least 2 weeks.

Murungaikai (Moringa Pod) Salad

Ingredients

16 oz frozen drumstick/murungaikai
2 tbsp finely chopped red onion
2 tbsp finely chopped tomatoes (seeded)
1-2 small green chili, finely chopped
1 tsp dessicated or frozen coconut (optional)
2-3 tsp lime juice
1 tsp olive/vegetable oil
1/2 tsp mustard seeds
4 curry leaves, coarsely chopped
Salt to taste

Method

1. Cook murungaikai as done for the pickles (step 2 of murungaikai pickle).
2. Split open the murungaikai pieces. Scoop out the pulp and seeds. Set aside.
3. In a salad bowl mix onions, tomatoes and green chilies. Mix well. Now add murungaikai pulp. Mix lightly.
4. In a small saute pan, heat oil. Add mustard seeds. Let it splutter. Add the curry leaves.
5. Add this to the veggie mixture. Season with salt.
6. Add lime juice and coconut.
7. Mix well

http://heartycook.blogspot.co.uk/2010/07/mmc-ingredient-6-drumstickmurungaikaimo.html