Rich in nutritive value, moringa leaf are shadow dried and used in pharmaceutical and food industries.

The moringa leaves contain high amounts of Vitamin A (four times more than carrots), Vitamin C (seven times more than oranges), protein (twice that of milk), calcium (four times more than milk) and potassium (triple the amount in bananas).

Although Moringa leaf powder is commonly used to make a sauce and has many uses in India's natural Ayurvedic medicine, most health professionals and nutritionists are unaware that the young seed pods and seeds (which taste like asparagus), and flowers (which taste like mushrooms) can also be eaten.

As a nutritional additive, add two or three spoonfuls of powder to rice, soups and sauces just before serving. Small amounts of leaf powder will not have a marked effect on the taste of the sauce.