Hello my people of steemit as already mentioned in my presentation I am an engineer in agrifood and this time I am writing to you to let you know one of the best alternatives in nutrition at low cost and very easy to acquire that exists in all Latin America and the caribe, this is the first of several publications that I will make of the content, since it is a very broad topic and a lot of information to digest and bear fruit.
"Moringa oleífera" (guaireña) scientific name M.pterigosperma gaerth guidalina moringa l. (cemat. 1988) hipheranthera moringa willd; moringa nuxbeen perr, (giron 1992).
It is an ever-native tree from the south of the Himalayas from northeastern Pakistan to northern West Bengal, in India(Nasir and Al; 1972; Ramachandran et. Al 1980; Troup, 1921). It has been introduced and naturalized in other parts of India, Bangladesh, Afghanistan, Pakistan, Srinlanka, South-East Asia, Western Asia, the Arabian Peninsula, East and West Africa, Madagascar, South Florida, the Caribbean Islands and South America from Mexico to Peru, Paraguay and Brazil(Jahn et al 1986) (Lahjie and Seibert; 1987), (Lttle et al 1964),(Ramachandran et al 1980).
Moringa is revealing itself as a first-rate resource at low production cost to prevent malnutrition and multiple pathologies such as infant blindness, associated with vitamin deficiencies and essential elements in the diet, given that it has the following properties and facets tools:
Edibility: All parts of the plant are edible. The protein, vitamins and minerals content is outstanding, the taste is pleasant and the various parts can be eaten raw (especially the leaves and flowers), or cooked in various ways.
Firewood: provides an acceptable fuel especially for cooking, light with an average density of 0.6 and a calorific value of 4600kcal / kg, fragile and soft wood has little other interest than the production of charcoal or paper pulp of excellent quality in both cases
Water depuration: The seeds are very useful as one of the best known natural flocculants and are widely used in the purification and purification of fluvial waters and turbid waters, it is also used in the clarification of honey and sugarcane juice.
Fruits or green pods: immature are consumed sewn, they taste like beans, the green pods are submerged in boiling water with a little salt for a few minutes they open and the cooked seeds are consumed the flavor is similar to that of the chickpeas, they can also be consumed toast are very nutritious
The tender leaves: they are prepared boiled in the same way, also for stews and other varied dishes, raw are consumed in salads just like flowers, not only is it important to consider the value of moringa as food but also the fact that it can be one of the few vegetables available during dry periods.
Salad oil; Moringa seed contains 35% oil in a high quality oil, with 73% quality olive oil acidity so similar to olive oil, used in cooking, it does not turn rancid, very good for salad dressing, too can have applications in the lubrication of mechanisms and manufacture of soap and cosmetics, this oil is apt to produce smoke, it is apt for it as fuel for lamps.
Moringa as a human food contains 25% protein as or more than chicken eggs, 7 times more vitamin "C" than orange, 4 times more calcium (Ca) than milk, 3 times more potassium (K) than I changed, 4 times more vitamin "A" than the carrot and considerable amounts of iron and phosphorus, whose average values of different samples can be seen specifically in the following tables:
Potential use of Moringa.
The plant is endowed with multiple pharmacological properties, such as antiscorbutic, anti-inflammatory, antimicrobial, healing, diuretic, purgative, rubefacient, stimulant, expectorant, febrifuge, and abortive, the leaf, bark, roots and seeds are used medicinally.
In summary this is a plant that is used worldwide as a perennial vegetable, the nutritional quality of its leaves, flowers and stems is impressive. Most of the people in the aforementioned Asian and African countries are interested in using leaves either fresh or as dry powder, to add vitamins and minerals to local foods.
With this first publication I am giving you an open mouth of very useful information for the best nutrition at low cost of our body. More than happy I hope this post is very useful for you, thank you for reading me and the support you can offer me.
Sources:
Informes del laboratorio de composición de alimentos del instituto de nutrición de Centroamérica y Panamá (INCAP), Guatemala, 2006. (tables 1,2).
Bressoni. R 2007. Valor proteico suplementario de la hoja de Moringa, al maíz y al arroz.(tables 3)
Foidi. N, Makkar H. P. S. Beckaer, K 2001 (scheme)
Centro Mesoamericano de estudios de tecnología apropiada,1989, Cáceres 1991 (Use table for Moringa)
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