Moringa Oeifera (or just Moringa) is a type of tree that has recently attracted the particular interest of dieticians, healthcare professionals, health seekers and green organizations for its potential to be of tremendous health and ecological benefit to the entirety of Mankind.
Although numerous research studies have been conducted to evaluate Moringa and their findings appear in the scientific literature and in various publications on the Web, there is very little public knowledge of this tree and most people have never heard of it. This website has been set up with a specific focus of providing information on Moringa to the Hebrew speaking population, and as such has been authorized by a number of researchers to distribute their articles in Hebrew or translate them into Hebrew when necessary.
Moringa provides a unique food, attributed with a high protein content and concentration of all amino acids, as well as micronutrients, antioxidants, flavonoids and glucosinolates. It provides an important supplement to low-nutrition foods, such as cereals and bulb crops. A study that compared over 120 species of edible plants demonstrated that Moringa was one of the most nutritious crops. The Moringa leaves have a higher iron content than spinach, a higher Vitamin C content than orange, a higher Vitamin A content than carrot, a higher Calcium content than milk, a higher potassium content than banana and a higher Vitamin E content than almonds.
Moringa belongs to the Moringaceae family and contains a single genus with 13 species. Although rare, the Moringa peregrina grows in Israel. Its habitat is in the Dead See valley and the Arava.Moringa is a tropical tree that can grow on little water and is resistant to drought. Moringa was primarily brought to Israel by immigrants from India and foreign workers from East Asia who knew and valued the plant from their country of origin. In the past, Moringa was classified as a pulse, however, in-depth examinations, including a research program at the molecular level, have shown that it is a family in its own right that has a resemblance to Papaya, caper, and other plants in the Brassicales order..
Moringa is a multipurpose, fast-growing tree of which all parts can be used for different purposes. The fruits can be eaten and its large highly-nutritious pods can be cooked – their flavor is reminiscent of asparagus. Its seeds are used for producing oil, which is known for its very high-quality containing approximately seventy percent oleic acid. It is prized in the cosmetics industry for its stability, and favored by old-generation watchmakers, as it does not evaporate. Crushed dry seeds have the trait of absorbing and submerging organic matters. This trait is utilized for water treatment.
The European company Biomasa conducted trials with Moringa in Nicaragua for approximately ten years in order to nurture maximum-foliage crops. The average fresh matter production obtained over four years of cultivation was as much as 580 metric ton of fresh matters per hectare a year. These results may seem unrealistically high and they naturally raise doubts about their authenticity; however, people who know this tree are unsurprised. For more details, see articles by Foidl et al under “Articles”.
There is a great advantage in rural cultivation of rich-yield plants: very high-yield crops will enable a reduction in land utilization and can solve problems of malnutrition. The need for huge land areas where lower-nutrition grains and bulbs are cultivated can be eliminated, and the Moringa flour (leaf powder) can be supplemented to these foods to improve their nutrition value.