Malunggay (Moringa spp.) is not only one of the world’s most useful plant; studies show it is also the most nutritious. This lowly crop is grown for human food, livestock forage, medicine, dye and water treatment.
Based on the research conducted by Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology (DOST), 100 grams or one cup of cooked malunggay leaves contain 3.1 g protein, 0.6 g fiber, 96 mg calcium, 29 mg phosphorus, 1.7 mg iron, 2,820 mg betacarotene, .07 mg thiamine, 0.14 mg riboflavin, 1.1 mg niacin, and 53 mg ascorbic acid or vitamin C. It also has antioxidant activity ranging about 71 percent with aetocopherol (vitamin E) equivalent of 45.
DOST also noted that malunggay leaves are an incomparable source of the sulfur containing amino acids methionine and cystine, the natural minerals that humans are often lacking of.
The following suggested cultural practices were developed at Asian Vegetable Research and Development Center (AVRDC) in the Taiwan lowlands. Growers may modify the practices to suit local soil, weather, and pest and disease condition.