Moringa (Moringa oleifera)
Drumstick, horseradish tree (En); mouroungue, ben ailée, moringa ailée (Fr); maranga, paraíso (Sp); 辣木 (Cn)
South and Southeast Asia, tropical Africa
Tender leaves, shoot tips, flowers and young pods are cooked in soup or sauce, or stir-fried; leaves are sometimes dried and stored for later use.
Beta-carotene: high in leaves, low in fruit; vitamin E: high in leaves; riboflavin: high in leaves; folic acid: high in leaves; ascorbic acid: extremely high in leaves and fruit; calcium: medium in leaves, low in fruit; iron: high in leaves and fruit; protein: 4.0% in leaves, 3% in fruit. Edible portions provide an array of beta-sitosterol, caffeoylquinic acid (phenolic compound), glucosinolates, kaempferol, quercetin, zeatin, etc., and are employed in indigenous medicine for the treatment of different ailments.
Read more: Moringa, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center