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Food Evolution Malunggay Jan 13, 2016 @ 3:00

Why oh why, Malunggay?

Among the green leafy vegetables family, there is one standout that packs a whole lot of punch when it comes to health benefits, as well as income potential. Being easy to grow and to find in a tropical country like the Philippines, it used to be that people in the provinces simply took it for granted to pick the leaves off the trees growing from their backyard and use it to add to the dishes that they cook like munggo, or soup.

Only recently, after studies were conducted about the moringa oleifera (scientific name of the local malunggay) has there become a renewed interest in this leaf that has become a staple in herbal remedies as well as food items in the market today.

Things you should know about the malunggay:

  •  Malunggay is rich in vitamins A (equivalent to 4x the content of the carrot), B, and C (7x the vitamin of oranges), beta carotene and more calcium (4x the calcium in milk), niacin, thiamin, phosphorous, ascorbic acid, and iron
  • 200 grams of malunggay is equivalent to four eggs and two grams of milk
  • From 100 grams of malunggay, you can get 75 calories of food energy, 6 grams of protein, 13 grams of carbohydrates and 353 mg of calcium
  • It packs twice the protein of yoghurts and twice the iron found in spinach
  • When leaves are dried, they deliver more nutrients
  • Leaves can be used to treat open wounds, hematoma, contusions
  • The green portion of the mark is effective against toothaches
  • Malunggay seeds are known to relieve arthritis
  • The Malunggay roots are effective in curing stomach aches
  • Malunggay is also believed to be beneficial for breastfeeding mothers to boost milk production

Products made from malunggay:

  • Malunggay ice cream
  • Malunggay polvoron
  • Malunggay balls
  • Malunggay pretzels
  • Malunggay sticks
  • Malunggay otap
  • Malunggay cookies
  • Malunggay noodles
  • Malunggay bread

(By: Angel Ong)

Source: Biolife



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