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Vitamin A<br />
Carrots<br />
Fresh Leaves<br />
1.8 mg<br />
6.8 mg<br />
Dried Leaves<br />
18.9 mg<br />
0 5 10 15 20<br />
Vitamin C<br />
Oranges<br />
Fresh Leaves<br />
30 mg<br />
220 mg<br />
Dried Leaves<br />
17.3 mg<br />
0 50 100 150 200 250<br />
Calcium<br />
Milk<br />
Fresh Leaves<br />
120 mg<br />
440 mg<br />
Dried Leaves<br />
2003 mg<br />
0 500 1000 1500 2000 2500<br />
Fresh leaves and common foods 1 , Dried leaves 2<br />
These graphs show the content of vitamin A, vitamin C and calcium in fresh Moringa leaves and dried leaves, compared to common foods. Except <strong>for</strong><br />
vitamin C, very little nutritional value is lost in the drying process. This is important because dried leaves can be stored <strong>for</strong> use much longer than fresh<br />
leaves, so that a supply is available year-round.<br />
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