|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.
Oil pressed from the mature seeds
|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.|