Nutritional Profile
Nutritional Analysis
From the report on “Analysis of Leaf Powder for Nutritional Composition, July 17, 1998 by Campden and Chorleywood Food Research Association in conjunction with the Department of Engineering at the University of Leicester and Church World Service, affiliate of the National Council of Churches
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Per 100 grams of Edible portion: |
Leaf Pods Leaves Powder | |||
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Water % Calories Protein (g) Fat (g) Carbohydrate (g) Fiber (g) Minerals (g) Ca (mg) Mg (mg) P (mg) K (mg) Cu (mg) Fe (mg) S (g) Oxalic acid (mg) Vitamin A - Beta Carotene (mg) Vitamin B - choline (mg) Vitamin B1 - thiamin (mg) Vitamin B2 - Riboflavin (mg) Vitamin B3 - nicotinic acid (mg) Vitamin C - ascorbic acid (mg) Vitamin E – tocopherol acetate Arginine (g/16gN) Histidine (g/16gN) Lysine (g/16gN) Tryptophan (g/16gN) Phenylanaline (g/16gN) Methionine (g/16gN) Threonine (g/16gN) Leucine (g/16gN) Isoleucine (g/16gN) Valine (g/16gN) |
86.9 26 2.5 0.1 3.7 4.8 2.0 30 24 110 259 3.1 5.3 137 10 0.11 423 0.05 0.07 0.2 120 - 3.6 1.1 1.5 0.8 4.3 1.4 3.9 6.5 4.4 5.4 |
75.0 92 6.7 1.7 13.4 0.9 2.3 440 25 70 259 1.1 7.0 137 101 6.8 423 0.21 0.05 0.8 220 - 6.0 2.1 4.3 1.9 6.4 2.0 4.9 9.3 6.3 7.1 |
7.5 205 27.1 2.3 38.2 19.2 - 2003 368 204 1324 .057 28.2 870 1.6 16.3 - 2.64 20.5 8.2 17.3 113 1.33% 0.61% 1.32% 0.43% 1.39% 0.35% 1.19% 1.95% 0.83% 1.06% | |
Moringa Seed Kernel makes up about 75% of the seed. Per 100g the kernel contains 4.08 water, 38.4g crude protein, 34.7% fatty oil, 16.4g N free extract, 3.5g fiber and 3.2g ash. The cake left after oil extraction contains, 58.9% crude protein, 0.4% CaO, 1.1% P2 O5 and 0.8% K 2O.