In the Philippines, malunggay is considered the “miracle vegetable.” “It is used as food, effective flocculant or water treatment, antibiotic, source of oil, and coagulant for turbid waters,” reports Dr. Lydia M. Marero, of the Food and Nutrition Research Institute (FNRI), which uses the vegetable’s image as its official logo.
Mounting scientific evidence shows what has been known for thousands of years: Malunggay is nature’s medicine cabinet. Oftentimes, it is used to cleanse wounds and ulcers. It helps alleviate scurvy, asthma, earache, and headaches. For its high calcium content, lactating mothers are advised to eat malunggay leaves to produce more milk
Other health benefits include: immune system strengthened, skin condition restored, blood pressure controlled, headaches and migraines handled, diabetes sugar level managed, inflammations and arthritis pains reduced, tumors restricted and ulcers healed.
The reason for its medicinal prowess: According to American studies, each ounce of malunggay contains seven times the Vitamin C found in oranges, four times the Vitamin A of carrots, three times the iron of spinach, four times as much calcium as milk and three times the potassium of bananas.
Malunggay is even an excellent source of protein, being higher than the amino acid pattern of Food and Agriculture Organization-reference protein, yet contains very low fat and carbohydrates. The leaves are incomparable as a source of the sulfur-containing amino acids methionine and cystine, often the natural minerals humans lack.
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