Malunggay as Disinfectant
K PHILIPPINE SCHOOL DOHA
S.Y 2012-2013
Malunggay as Disinfectant
7-Jade
Members:
Wenna Mitchelle Manongsong
Greg Brian Garcia
Sofia Marrielle Jusay
Cristine Joy De los Santos
Anna Patricia Cabrera
John Vincent Maglay
Clarence Vistal
Louise Danielle Aurelia
Teacher:
Mrs. Rowena Elsa Sagayadoro
Chapter I.
Introduction
Malunggay, with its scientific name of Moringa oleifera, is called a miracle vegetable, being a food and, at the same time, a medicine, therefore, making it a functional food. Moringa oleifera is not only useful, but it is nutritious as well, with its leaves as the most nutrient-opulent part of the tree, making it one of the most essential as well. The leaves contains twice the amount of protein and quadruple the amount of calcium on milk, quadruple the amount of Vitamin A on carrots, seven times the amount of Vitamin C on oranges and quadruple the amount of potassium on bananas and other nutrients. In addition, the leaves are comprised of numerous distinguished amino acids (i.e. sitosterol and pectin esterase).
Moreover, the trees’ flowers, leaves, young pods and roots are being utilized. Thus, all parts of the Moringa oleifera are edible and have long been consumed by humans but the real thing lies on its leaves. All of its parts may be used for something beneficial. It is native to India but has spread to other tropical and subtropical areas; in the Philippines, it grows hastily and/or precipitously and with ease in nearly every backyard when desired.
Moringa oleifera is the most widely cultivated species of the monogenetic plant family of Moringaceae, which in turn, mainly grows and is, thus, native to the sub-Himalayan tracts of the western Asian countries of India, Pakistan, Bangladesh and Afghanistan. The plant is an imperative and principal crop as well in the East in the tropical areas in Asia, with the Philippines as the country with the most crops, and in the West, being cultivated in eastern and southern
S.Y 2012-2013
Malunggay as Disinfectant
7-Jade
Members:
Wenna Mitchelle Manongsong
Greg Brian Garcia
Sofia Marrielle Jusay
Cristine Joy De los Santos
Anna Patricia Cabrera
John Vincent Maglay
Clarence Vistal
Louise Danielle Aurelia
Teacher:
Mrs. Rowena Elsa Sagayadoro
Chapter I.
Introduction
Malunggay, with its scientific name of Moringa oleifera, is called a miracle vegetable, being a food and, at the same time, a medicine, therefore, making it a functional food. Moringa oleifera is not only useful, but it is nutritious as well, with its leaves as the most nutrient-opulent part of the tree, making it one of the most essential as well. The leaves contains twice the amount of protein and quadruple the amount of calcium on milk, quadruple the amount of Vitamin A on carrots, seven times the amount of Vitamin C on oranges and quadruple the amount of potassium on bananas and other nutrients. In addition, the leaves are comprised of numerous distinguished amino acids (i.e. sitosterol and pectin esterase).
Moreover, the trees’ flowers, leaves, young pods and roots are being utilized. Thus, all parts of the Moringa oleifera are edible and have long been consumed by humans but the real thing lies on its leaves. All of its parts may be used for something beneficial. It is native to India but has spread to other tropical and subtropical areas; in the Philippines, it grows hastily and/or precipitously and with ease in nearly every backyard when desired.
Moringa oleifera is the most widely cultivated species of the monogenetic plant family of Moringaceae, which in turn, mainly grows and is, thus, native to the sub-Himalayan tracts of the western Asian countries of India, Pakistan, Bangladesh and Afghanistan. The plant is an imperative and principal crop as well in the East in the tropical areas in Asia, with the Philippines as the country with the most crops, and in the West, being cultivated in eastern and southern