Moringa plants are plants that are easily found in rural or suburban areas, which are usually made as protective plants to prevent erosion or on road sidewalks that aim as shade and as a barrier between one road and another.
Nutrient content
Moringa leaves are leaves that can be used as a variety of healthy dishes, but Moringa leaves are listed as one of the vegetables that are rarely desired by the community, because there are still many people who do not understand and know about the efficacy of Moringa leaves for health.
Moringa leaves contain Thiamin (vitamin B1) there is also Riboflavin (vitaminB2) and a high enough content of niacin (vitamin B3) which is beneficial for metabolism and there is vitamin C which acts as a powerful antioxidant to increase endurance.
Moringa leaves contain calcium, zinc, chromium, potassium, selenium, silicon, magnesium, boron, iodisa, phosphorus, sodium, copper, iron and iron which are useful for the formation of hemoglobin, glucose absorption in the body, overcoming high blood pressure, improving function brain, bones and others.
Amino acids Moringa leaves consist of leusine. Valine, Tryptophan, Lysine, Methionine, Phenylalanine, Threonine which have the benefit of forming proteins to be reprocessed with the aim of cell formation, muscle, immune system and formation of more healthy muscle mass.
How to Cook Moringa Leaves
Moringa leaves can be one healthy dish that is not boring, because it can be processed into different dishes with different flavors.
Moringa leaves can be used as clear vegetables like spinach or oyong. Even Moringa leaves can be combined with spinach leaves, young corn or oyong using the same herbs. The right way to cook Moringa leaves can begin with the preparation of herbs, including:
- Garlic 3 cloves
- 3 cloves of the key rhizome
- Salt to taste
- Palm sugar according to taste
Flavorful taste, where it can increase the amount of nutrients and multiply the taste becomes more delicious.
Cooking Procedure:
Wash the leaves of Moringa leaves and boil until boiling and then add all the spices together. Spinach leaves can be added, young corn or some oyong pieces according to taste. Once cooked, sprinkle topped with thinly sliced red onion and fried.
source: adapted from various sources
