Chemical Composition

Moringa. oleifera contains more than 90 nutritional chemical compounds, including proteins, lipids, carbohydrates, and dietary fibers (Table ). Additionally, M. oleifera also contains various minerals and vitamins. It is reported that moringa provides 7 times more vitamin C than oranges, 10 times more vitamin A than carrots, 17 times more calcium than milk, 9 times more protein than yogurt, 15 times more potassium than bananas, and 25 times more iron than spinach (Figure). The abundance of these vital nutrients in one plant is truly remarkable.

Macronutrient of leaves, pods and seeds of M. oliefera

A point to note is that the nutrient composition varies depending on the location. It is  revealed that seasons influence the nutrient content. It was shown that vitamin A was found abundantly in the hot-wet season, while vitamin C and iron were more in the cool-dry season. The difference in results can be attributed to the fact that the location, climate and the environmental factors significantly influence nutrient content of the tree.

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The different parts of M. oleifera such as the roots, leaves, flowers, fruits, and seeds are also known to be good sources of phytochemicals/secondary metabolites. Phytochemicals are non-nutritive plant chemicals that contribute to the flavor, texture, smell, and color of plants. Based on their chemical structure, phytochemicals are divided into five classes: polyphenols, carotenoids, alkaloids, terpenoids, and sulfur-containing compounds. The majority of these phytochemical secondary metabolites are also present in the Moringa tree. However, the amount of these metabolites in M. oleifera extracts varies according to geographic location, soil composition, sun exposure levels and climatic conditions. Moreover, the method and solvents used for extraction can modify the content of the compounds obtained from the plant, particularly phenols and flavonoids.