BAR TODAY || Official Quarterly Publication of the Bureau of Agricultural Research

Malunggay: The magic tree
by Junelyn S. de la Rosa

October-December 2003
Volume 5 No. 4

There is good news for people who are fond of the bittersweet taste of malunggay (Moringa oleifera) leaves in their soups. Malunggay is packed with essential nutrients- it has 7 times the Vitamin C in oranges, 4 times the calcium in milk, 4 times the Vitamin A in carrots, 2 times the protein in milk and 3 times the potassium in bananas.

These nutrients protect us from a number of diseases. For instance, Vitamin A protects us from eye disease, skin disease, heart ailments and many other diseases; Vitamin C can prevent colds and flu while calcium gives us healthy and strong bones and teeth. Potassium is essential for the functioning of the brains and nerves and proteins are very important since they are the basic building blocks of all our body cells.

Its many uses
Malunggay is one of the world's most useful plants. Almost all of its parts-leaves, fruits, and roots have been used for a variety of food and medicinal purposes. The leaves are a popular vegetable and can be found in salads, in vegetable curries, as pickles and for seasoning in many parts of Southeast Asia, Africa and India. The leaves are also used as feed for livestock or pounded and used for scrubbing utensils and for cleaning walls.

Its seeds are eaten raw or cooked. Seeds contain 38-40% oil that is used for cooking or as a lubricant for machines. Malunggay oil has become popular because it is clear, sweet, odorless and never becomes rancid. It is used in making some perfumes and hairdressings.

Pulp from Malunggay wood has been used for different kinds of wrapping, printing and writing papers and for textiles and cellophane.

Leaves can be applied as poultice to sores, rubbed on the temples for headaches, and said to have purgative properties. Bark, leaves and roots are acrid and pungent, and are taken to promote digestion. Oil is somewhat dangerous if taken internally but is applied externally for skin diseases. Bark regarded as antiscorbic, and exudes a reddish gum with properties of tragacanth; sometimes used for diarrhea. Roots are bitter, act as a tonic to the body and lungs, and are used as an expectorant, mild diuretic and stimulant in paralytic afflictions, epilepsy and hysteria.

Chemical composition
Malunggay is a powerhouse of important nutrients needed by the body. Studies show that every 100 grams of pod contain 2.5 grams protein, 0.1 grams fat, 8.5 grams carbohydrate, 4.8 grams fiber, and minerals such as Calcium (30 milligrams), Phosphorus (110 milligrams), and Iron (5.3 milligrams). It has Vitamin A, niacin, and Vitamin C.

Leaves (per 100 grams) contain 7.5 grams water, 6.7 grams protein, 1.7 g fat, 14.3 g total carbohydrate, 0.9 grams fiber, 2.3 grams ash, and minerals, Calcium (440 mg), Phosphorus (70 mg), Iron (7 mg), Copper (110 ?g) and Vitamin A, and Vitamin C. The leaves also contain different amino acids and estrogenic substances, including the anti-tumor compound, sitosterol, and a pectinesterase.

Seed kernel (7074% of seed) contains water, protein and fiber. The seed oil contains 9.3% palmitic, 7.4% stearic, 8.6% behenic, and 65.7% oleic acids among the fatty acids.

Cultivation
Malunggay is cultivated using cuttings and thrive best in loose or sandy soil. Branches that are 1-1.5 meters in length easily take root in a few months. Malunggay is a fast grower and a high yielder- it can grow at 3-4 meters in a year and can produce 400 to 1000 pods every year. First fruits may be expected within 6-8 months after planting. Regular pruning is recommended to have a robust tree with lots of branches and pods. Malunggay is a hardy tree and can tolerate drought and some diseases.

Thus, the next time you lament having these humble leaves in your soups or salads for dinner, it would be wise to remember its excellent nutritional value and share it with your friends or family members.

Sources: 1) Moringa oleifera Lam at www.hort.purdie.edu
2) Moringa oleifera Lam at www.mobot.org
3) Moringa oleifera Lam at www.le.ac.uk