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There are extraordinary benefits, this is the reason we should eat Moringa leaves

Merdeka.com – Indonesia has a number of plants that have extraordinary health benefits and are important for consumption. One of these amazingly beneficial plants is Moringa leaves.

President of the Association of Nutrition Experts (PERGIZI) and Indonesian Food Prof. Hardinsyah said that Moringa leaves have very good health benefits, one of them is to help control hypertension in hypertensive patients.

Hardinsyah explained that Moringa leaves are rich in potassium, magnesium and calcium that regulate blood pressure.

“Recently, there have been many recommendations for limiting salt, so the opposite of sodium (salt) is potassium, so if we eat a lot of potassium it can control salt in the body and prevent high blood pressure,” said Hardinsyah as quoted by Antara.

But Professor of Nutrition Science at Bogor Agricultural University (IPB) recalled that Moringa is a healthy food for controlling blood pressure, but it cannot be used as a medicine for people with high blood pressure.

In addition to high mineral content, Moringa leaves are high in fiber, vitamin C and vitamin A which are useful for increasing body immunity and controlling blood sugar.

“Vitamin C is good for the body’s immunity, so it’s not easy to get infectious diseases like the flu and can keep the skin healthy, especially in the wound healing process, so it’s not easy to get infected,” explains Hardinsyah.

Then Hardinsyah added that the need for daily vitamin C intake could reach to consume 50 grams of fresh Moringa leaves.

“But if Moringa is made with flour at high temperatures, vitamin C is reduced considerably, maybe only 10 to 20 percent,” he says.

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Vitamin A contained in Moringa leaves also contains antioxidants in the form of beta-carotene that are useful in preventing free radicals that can cause cancer.

Moringa trees are ecologically relatively easy to grow in arid or dry areas such as in East Nusa Tenggara (NTT).

“Moringa is very good for preventing stunting in fertile areas that are difficult to grow vegetables and fruits, because Moringa stems can grow well in fertile soils such as in NTT,” said Hardinsyah.

Hardinsyah said that Moringa leaves can be processed into clear soup or cooked in coconut milk (sips bobor).

However, Hardinsyah reminded that Moringa leaves should not be boiled for too long, only 5 to 10 minutes, so that antioxidants and vitamin E are not lost and can be absorbed by the body.

“If it is processed in its fry for just five minutes, Moringa can also be cut and mixed with eggs (to make Moringa omelette) so that it is delicious for children and pregnant women to consume to increase calcium and protein intake,” said Hardinsyah . . [RWP]

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