Moringa (Malunggay) Powder and Other Moringa Products

A hardy tropical small-sized tree that grows almost anywhere, Moringa oleifera, or moringa, is called a “miracle tree” or a “tree of life” because of its many uses. The leaves and fruits are eaten as vegetables, while the roots, seeds, and bark are used in traditional medicine. In the Philippines, people call it the “poor man’s vegetable” because of its low cost and abundance. It is propagated through seeds or branches. In the Philippines, the most common method of planting is through its branches. A branch is buried in the soil, and a new plant develops that is resistant to disease, drought, and heavy rain, and it even thrives in poor soil. Plant a moringa tree, and it will provide a family with fresh vegetables all year round.

Moringa is mostly planted for its leaves, which are cooked as ingredients in fish or chicken stews or combined with other vegetables in water and coconut milk. Its fruits, especially the green ones, can also be eaten as vegetables, but most people in the Philippines prefer the leaves. Although moringa leaves have been consumed by Filipinos for generations, they are not as popular or commercially viable as other leafy greens such as cabbage, pechay, lettuce, and kangkong because moringa leaves have a noticeably short shelf life. Vendors cannot store them for long because their tiny round leaves easily wither and fall off the stems after a day, leaving behind a mess of fallen leaves.

As food, moringa leaves are packed with vitamins and minerals, making them a superfood. They are rich in antioxidants, vitamins A, B, C, E, and K, amino acids, calcium, potassium, magnesium, phosphorus, zinc, and iron. The leaves are also a rich source of protein and fiber. They are beneficial for reducing inflammation, stabilizing blood sugar and insulin levels, and lowering blood pressure. They can also boost the immune system, improve digestion, and protect the liver. In traditional medicine, the leaves are also used to treat wounds, pain, and ulcers.

There are testimonial videos circulating on the internet of persons that got healed after taking moringa leaves or powder when conventional medications were ineffective and very costly. However, those reports should be taken with caution because there is still no strong scientific evidence proving the efficacy of moringa powder in combating certain types of cancer. Until then, the best way to deal with the disease is through the services of oncologist. 

Since fresh moringa leaves easily perish, people have developed ways to preserve them without significantly reducing their nutritional content. They dry and grind the leaves to produce a commercially viable food product called moringa powder.

The powdered leaves retain many of the nutrients found in fresh leaves and are therefore nutritious, rich in antioxidants, and beneficial for regulating blood sugar and blood pressure. Moringa powder is an ideal supplement for health-conscious individuals. In addition, the powder can be used as an antiseptic to help sterilize contaminated surfaces on the body. It is effective against a wide range of bacteria and fungi, including those that cause ulcers. Purchased moringa powder should be kept in an airtight container to maintain freshness.

Half to one teaspoon of moringa powder can be mixed into an 8-ounce cup of warm water to make a healthy drink. The mixture should be stirred thoroughly to avoid clumps. Warm water is preferred over boiling water because boiling water may reduce some of the drink’s nutritional content. To improve the earthy flavor of moringa, lemon juice, three pieces of calamansi, ginger, or a little honey may be added to the mixture. The addition of citrus juice increases iron absorption because of its vitamin C content. Moringa powder can also be added to tea, fruit juice, coconut water, smoothies, or oatmeal. Moringa powder should be treated as a food supplement and not as a replacement for a balanced diet. It is best consumed in the morning on an empty stomach or before meals, starting with small amounts to assess the body’s tolerance to moringa.

Some moringa leaf products for foods include moringa tea, malunggay chips, and baked products enhanced with dried moringa leaves, such as malunggay pandesal, which is a popular breakfast bread in the Philippines. On body care, there are the moringa infused shampoo and hair conditioner. Other moringa related products may come out or introduce in the future.

Like all foods, fresh moringa leaves and moringa powder should be consumed in moderation. Excessive consumption may cause bodily discomfort, nausea, low blood sugar, and low blood pressure. People who use moringa powder or those who plan to incorporate it into their diet—especially individuals with diabetes, high blood pressure, pregnancy, or thyroid problems—should first consult their doctor for advice because there is a risk that their medications may interact with moringa products.

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The Leafy Green Moringa Oleifera (Malunggay)

Moringa is a small tree that grows in the tropical regions of the word. It is called “malunggay” or “kalamunggay” in the Philippines. The plant can grow as high as 10 to 20 feet.  Its bark is whitish gray which is surrounded with thick cork. The leaves are round and small, and the pods are long and slender.

Despite the softness of the plant’s wood and tender parts, moringa is in fact a hardy plant. In tropical climate it grows fast in almost any type of soil and is resistant to drought. Even a discarded trunk or branch on the ground will sprout young leaves and a new plant grows. The plant can be propagated through its seeds or cuttings. Moringa is easy to cultivate. A grown plant can sustain itself without much care and cultivation. In most cases fertilizer and pesticide are not necessary.

Moringa is primarily planted for its leaves and green pods as vegetable. The leaves are added in fish soup and chicken based dish that is called “tinola” and in vegetable dishes that are creamed with coconut milk. The plant is dubbed as a “poor man’s vegetable” because of its cheapness and abundance. In our family, we used to have plenty of this plant in our compound which also served as border fence in the sloping portion of our land. The plants had lush leaves and plentiful fruits. But we seldom harvest them, and if we did we only used the leaves and left the pods alone. Other people could help themselves with the leaves and the pods if they asked for them.

One thing that affects moringa’s commercial viability as a vegetable is its very short life span. In two or three days the tiny oval leaves begin to wilt and wither and come off from the stems. And this creates sort of messy sight into the area where the tiny fallen leaves are. It won’t help even if the moringa is put in the fridge. These are the reasons moringa is not sold as much and as frequently as other leafy greens despite its availability and cheapness. In addition, moringa is limited only in use as an addition to stew and soups and not as salad like other local leafy greens such as camote tops, kangkong and saluyot which can be prepared boiled with salted fish, calamansi, wild chili or siling labuyo and vinegar or with vinegar, calamansi juice and salt as a dip or dressing.  

The leaves are the most nutritious parts of the plants. Like almost green leafy vegetables , the moringa leaves contain Vitamins B, C and K, beta carotene, potassium,  manganese, protein and other special nutrients. Because of its nutritional value moringa is recommended by the government for consumption of lactating mothers and children. Some bread such as “pan de sal” and noodles are fortified with moringa leaves to enhance its nutritional contents.

The hype that some herbs, fruits and vegetables have medicinal properties that are at par or better than conventional drugs has created an impression to some people that herbal products offer hope for the treatment of diseases such as hypertension, diabetes and even cancer. However, health authorities have warned people over the use of those products as alternative medicines because official confirmation has yet to be issued regarding their effectiveness.  

                                                                                                  

Moringa is used to be regarded only as a backyard plant because of its low commercial importance, but now some farmers cultivate it in large scale because of the increasing demand of natural herbal products for food supplement and alternative medicines. Moringa leaves are dried and made into organic powder, capsule, oil, tea, food supplement and other products. Aside from consuming the leaves as vegetable, locals use it also in traditional medicine. As an example, a cup of boiled moringa leaves is used to treat constipation.