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A compositional study of Moringa stenopetala leaves.

C Abuye1, K Urga, H Knapp

  • 1Ethiopian Health and Nutrition Research Institute, PO Box 5654, Addis Ababa, Ethiopia.

East African Medical Journal
|September 20, 2005
PubMed
Summary

Moringa leaves offer valuable carbohydrates, crude fiber, and calcium, plus significant vitamins and minerals. While lower in protein than kale, they are a vital food source, especially when other vegetables are scarce.

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Area of Science:

  • Nutritional Science
  • Food Science
  • Ethnobotany

Background:

  • Moringa stenopetala is a traditional vegetable in Ethiopia.
  • Kale (Brassica carinata) and Swiss chard (Beta vulgaris) are common reference vegetables.
  • Understanding nutrient profiles is crucial for dietary recommendations.

Purpose of the Study:

  • To determine the nutrient composition of Moringa stenopetala leaves.
  • To compare these nutrients with those of kale and Swiss chard.

Main Methods:

  • Laboratory analysis of fresh and cooked M. stenopetala leaves.
  • Comparative analysis with kale and Swiss chard nutrient data.

Main Results:

  • M. stenopetala leaves are lower in crude protein (9% dry matter) compared to kale and Swiss chard.

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  • Higher levels of carbohydrates, crude fiber, and calcium were found in M. stenopetala.
  • Significant amounts of Vitamin C (28 mg/100g), beta-carotene (160 microg/100g), iron (3.08 mg/100g), and calcium (792.8 mg/100g) were present.

    • Conclusions:

    • M. stenopetala leaves are a good source of essential nutrients, particularly during dry seasons when other vegetables are scarce.
    • Potential health risks associated with cyanogenic glucosides in M. stenopetala warrant consideration, especially in regions with endemic goiter.