Moringa is considered as miracle plant for many reasons. It is well-known as “super-food” for its high nutritional values of protein, iron, potassium, Vitamin A, and Vitamin C. People in Eastern part of Indonesia usually consumed it as vegetable for daily meal. It is also used as herbal tea, or mix in several recipes in making noodle, cookies, butter spread, etc. as coloring agent and to increase the nutrional values.

Nutrient content：

Moringa oleifera leaves are rich in protein (27.0% to 30.3% crude protein content in dry leaves). Moringa oleifera leaf extracts are rich in amino acids, with 19 kinds in total, including glutamic acid, aspartic acid, threonine, valeric acid and valerian. Amino acid, alanine content is higher. At the same time, Moringa leaves are rich in a variety of minerals, vitamins, unsaturated fatty acids, glycosides and polyphenolic compounds, sterols, alkaloids and other small molecular active substances.