Moringa oleifera is a species of tropical tree belonging to the Moringaceae family, which naturally occurs in… northern regions of India and Pakistanalthough currently it is also cultivated in many countries in Africa, Asia and South America. The plant grows very quickly and copes well with limited water availability, which is why plantations can be carried out even in places periodically threatened by drought. It usually reaches several meters in height, has a light crown with small, feathery leaves, bright flowers and characteristic, long seed pods. In many regions of the world it has been nicknamed the miracle tree, because almost every part of it is used in nutrition or household.
The leaves that have the greatest utility are those that are present eagerly used in cooking and dietary supplements. Fresh they are used in vegetable dishes, soups and stews, while after drying they are ground into powder and sold as raw material for preparing infusions. In many countries, young pods are also eaten and treated as a vegetable, and the seeds are used to obtain oil used both for preparing dishes and in cosmetics. In turn, wood and plant remains can be used as animal feed or fuel.
Read also:
The leaves of this species, after drying and grinding, create an intensely green powder used for cooking infusions, cocktails or food additives. One teaspoon of dried herb, or about 2-3 grams, provides a small but concentrated portion of nutrients. This amount contains on average about 6-8 mg of vitamin C, nearly 50-70 mg of calcium, about 20-30 mg of potassium and approximately 0.4-0.6 mg of iron. The leaves also contain carotenoids, which are a source of provitamin A, vitamin E and small amounts of plant protein. In addition to vitamins and minerals, there are also plant compounds with antioxidant properties that help reduce inflammation and inflammation support the protection of cells against oxidative stress.
Most often, they are consumed in the form of an infusion prepared from one teaspoon of dried leaves poured with about 200 milliliters of hot water. Such a portion does not constitute a large part of the daily requirement for vitamins or minerals, but if drunk regularly, it can be a valuable supplement to the diet. Moringa infusion helps maintain stable blood glucose levels, making it easier to reduce snackingsupports the functioning of the circulatory system and helps maintain proper cholesterol levels. Caution is advised for people taking medications for diabetes or hypertension, as moringa may enhance their effects, so in such situations it is prudent to prior consultation with a doctor.
Read also:
Ingredients:
- a heaped teaspoon of dried moringa leaves,
- 200 ml of water at a temperature of about 90 to 95 degrees,
- optional: a few drops of lemon juice,
- optional: thin slice of fresh ginger,
- optional: half a teaspoon of honey, added only to the slightly cooled infusion.
Preparation method:
- Pour the leaves or powder into a cup or small jug.
- Pour hot water and cover so that the aroma and volatile compounds do not escape with the steam.
- Steep for 6 to 8 minutes, then strain.
- You can add lemon or ginger to vary the taste.
- Sweeten the version with honey only when the tea is no longer very hot.
Most often it is recommended to start with one cup of infusion a dayprepared from about one teaspoon of dried leaves. With good tolerance, you can increase the amount to two cups a day, which corresponds to approximately 2-4 grams of dried herb. Moringa tea is most often drunk after or between meals, because then the infusion is gentler on the stomach and helps maintain stable blood glucose level.
Source: Terazgotuje.pl
