The flowers are traditionally picked when young, and once harvested, they are incorporated fresh or cooked into a wide variety of culinary applications.
In the modern-day, moringa trees are also being extensively planted and studied as a source of nutrition for regions of the world struggling with poverty, malnutrition, and hunger.
Moringa flowers are a good source of vitamin A, a nutrient that can help boost the immune system and protect overall vision health.
The flowers also contain calcium to strengthen bones, vitamin C to reduce inflammation, and some potassium, iron, and amino acids. In traditional medicines worldwide, especially in Ayurveda, Moringa flowers are steeped into teas and used in tonics to reduce symptoms associated with colds and cleanse the body.
How to Eat.
Moringa flowers can be sprinkled into salads, blended into smoothies or juices, or pressed into oils. Moringa flowers can also be stir-fried into rice and noodle dishes, used as a garnish for curries, soups, and stews, fried and eaten as a snack, or incorporated into omelets, pasta, pizza, and seafood dishes
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