We Cure Herbs are engaged in cultivation, supplying and exportation of moringa leaves. We offer these Moringa leaves which are procured from our reliable vendors these are known for its nutritional values. These Moringa leaves very effective for those who are emaciated, pregnant or lactating women, small children, HIV Aids patients and elderly. And we offer these moringa leaves at very economical price.

Moringa leaves are outstanding as a source of vitamin A and, when raw, vitamin C.  They are a good source of B vitamins and among the best plant sources of minerals.  The calcium content is very high for a plant.  Phosphorous is low, as it should be.  The content of iron is very good (it is reportedly prescribed for anemia in the various parts of the world).  They are an excellent source of protein and a very low source of fat and carbohydrates.  Thus the leaves are one of the best plant foods that can be found. Researchers at the Asian Vegetable Research and Development Center (AVRDC) showed that leaves of four moringa species (oleifera, peregrina, stenopetala and drouhardii) all contained high levels of nutrients and antioxidants.  They also found that nutrient content varied little between ten accessions of Moringa oleifera. Nutrient content did, however, vary with preparation method, leaf age and harvest season.  Though some nutrients in vegetables are lost as a result of cooking, AVRDC scientists observed that boiled moringa leaves or leaf powder provided at least three times more bio-available iron than raw moringa leaves.  Boiling also enhanced antioxidant activity of moringa leaves.  Nutrient content was higher in mature than young leaves, though people usually prefer to eat young shoots.  Vitamin A was highest during the hot-wet season, whereas iron and vitamin C were highest during the cool-dry season.  In many warm-climate countries today, health workers are now treating malnutrition in small children and pregnant and nursing women with moringa leaf powder.  The results have often been dramatic and very large numbers of moringa trees are being planted. Some of the results are published below.

Moringa is one of the world’s most nutritious crops. Ounce for ounce, the leaves of Moringa have more beta-carotene than carrots, more protein than peas, more vitamin C than oranges, more calcium than milk, more potassium than bananas, and more iron than spinach.

Nutritional content of fresh Moringa leaves

Moringa oleifera leaves belong to the family of dark green leafy vegetables, a food
group particularly rich in nutrients. In particular, Moringa oleifera leaves are a good
source of proteins, calcium, iron, ß-carotene (converted to vitamin A in the human
body), vitamin C and vitamin E.

In addition, Moringa oleifera leaves have a high dry matter content (around 20-25%)
compared to most other plant food sources (generally around 10%). This makes it
even more beneficial as a fresh vegetable since 100 grams of fresh leaves will bring
twice as much nutritive material as 100 grams of most other vegetables.

Graphs 1 to 5 on page 50, show the nutrient content range of moringa leaves, comparing them either to foods high in these nutrients or to other leafy vegetables. These
graphs show that the moringa leaf is a food particularly rich in nutrients compared to
other healthyfoods. The moringa leaf is not the only leafy vegetable in this category.
Others such as amaranth and cassava leaves also have comparable characteristics.

Eating 100 grams fresh Moringa oleifera leaves provides you with as much protein as
an egg, as much calcium as a big glass of milk, as much iron as a 200 grams beef steak,
as much vitamin A as a carrot and as much vitamin C as an orange.