| Botanic Name | Botanic Name | Dimension H X W | Description | Nutritional Advantage |
| Moringa oleifera | Moringa oleifera | 20ft x 15ft | Many parts of the Moringa oleifera are edible. Regional uses of the Moringa oleifera as food vary widely, and include: The immature seed pods, called “drumsticks”, popular in Asia and Africa. Leaves, particularly in the Cambodia, Philippines, South India, Sri Lanka and Africa. Mature seeds Oil pressed from the mature seeds Roots. |
The leaves are an excellent source of protein that can be rarely found in any other herbs and green leafy vegetables. 100 g of fresh raw leaves provide 9.8 g of protein or about 17.5% of daily-required levels. Dry, powdered leaves indeed are a much-concentrated source of many quality amino acids. High in vitamin A and C, and B complexes. The leaves are also a fine source of minerals like calcium, iron, copper, manganese, zinc, selenium, and magnesium. |
