Moringa leaves could easily be added to such sauces as a potherb or as dried herbs. The leaves are outstanding as a source of vitamin A and, when raw, vitamin C. They are a good source of B vitamins and among the best plant sources of minerals. The calcium content is very high for a plant. Phosphorous is low, as it should be. The content of iron is very good (it is reportedly prescribed for anemia in the Philippines). 
They are an excellent source of protein and a very low source of fat and carbohydrates. Thus the leaves are one of the best plant foods that can be found. Researchers at the Asian Vegetable Research and Development Center (AVRDC) showed that leaves of four moringa species (oleifera, peregrina, stenopetala and drouhardii) all contained high levels of nutrients and antioxidants.

Moringa leaves could easily be added to such sauces as a potherb or as dried herbs. The leaves are outstanding as a source of vitamin A and, when raw, vitamin C. They are a good source of B vitamins and among the best plant sources of minerals. The calcium content is very high for a plant. Phosphorous is low, as it should be. The content of iron is very good (it is reportedly prescribed for anemia in the Philippines). 
They are an excellent source of protein and a very low source of fat and carbohydrates. Thus the leaves are one of the best plant foods that can be found. Researchers at the Asian Vegetable Research and Development Center (AVRDC) showed that leaves of four moringa species (oleifera, peregrina, stenopetala and drouhardii) all contained high levels of nutrients and antioxidants.