Moringa
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Leaves can be harvested every 30-45 days throughout the year, solely providing all the amino acids and omega fats necessary for life. Moringa’s fresh leaves have 7 times more vitamin C than oranges. Dry leaves have 25 times more iron than spinach; 4 times more protein than eggs; 10 times more vitamin A than carrots; 17 times more calcium than milk; and 15 times more potassium than bananas. Lauded since Aryuvedic times as preventing 300 diseases, this medicinal plant is packed with phytonutrients & nutraceuticals that detoxify; are anti-inflammatory; boost the immune system; and regulate metabolic disorders occurring in individuals stricken with illnesses such as AIDS, diabetes, high blood pressure, heart disease, cancer, and malaria. Used for tea, the leaves easily replace vegetables such as spinach in recipes. Moringa is also used to fortify ingredients in pastas, pastries, cereals, meats, sauces, dips, candies, and wines. The powdered dry leaves make a convenient health supplement when sprinkled on foods.
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