Moringa oleifera is a tree that is also known as the drumstick tree, the miracle tree, the ben oil tree, or the horseradish tree. Asians have used moringa for centuries as food.
Moringa contains many essential compounds, such as vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin C (ascorbic acid), calcium, potassium, iron, magnesium and phosphorus. It is also low in fat and contains no harmful cholesterol.
In the Tagalog language, which is used in the Philippines, moringa is known as malunggay. Its leaves and fruit pods are used widely as a vegetable component in soups and other preparations. It has recently even been added as an ingredient in the popular Filipino bread pandesal.
The feathery leaves pack a powerful protein punch – nearly 30 percent by dry weight. Legumes don’t even have that much protein, nor all the essential amino acids. The leaves are high in vitamins A and C, calcium, zinc, iron, magnesium and potassium.