♦ Significant quantities of beta-carotene;
♦ Vitamin C (seven times higher than oranges);
♦ Vitamin A (four times higher than carrots);
♦ Vitamin E;
♦ Vitamin K;
♦ B-Group Vitamins;
♦Proteins. The protein content of the Moringa is mainly in the seeds: from them is extracted a very flavorful oil suitable for human consumption. Moringa oil presents a very important characteristic: it does not go rancid. After the extraction of the oil a residual paste with high protein content is obtained. It appears complete, i.e. it presents all the amino-acids necessary for the body for its correct functioning. Moringa contains 18 amino-acids and 9 essential amino-acids;
♦ calcium (four times higher than milk);
♦ iron (higher than spinach);
♦ potassium (three times higher than bananas);
♦ only one spoonful of Moringa leaves in dust can provide mother’s milk with over 14% more protein, 40% more calcium and 23% more iron;
♦ According to UMCOR (United Methodist Committee on Relief), the plant contains around 46 antioxidants and is able to clean the body of toxin accumulation and strengthen the immune system.