Organic Moringa: What It Is, What It Contains and How to Use It
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Moringa (Moringa oleifera) is a fast-growing tree native to the foothills of the Himalayas in northern India and Pakistan, and now cultivated across sub-Saharan Africa, Southeast Asia and Central America. Its dried leaves have been used as food and in traditional medicine across South Asia for centuries, and it has attracted significant research interest as a nutritionally dense whole food.
This post covers what moringa is, what it contains, and how to use it as a powder or in capsule form.
What does moringa contain?
Moringa leaves have an unusually broad nutritional profile for a green plant food. Per 100g of dried leaf powder:
- Protein — around 25–27%, containing all essential amino acids, which is high for a plant food
- Vitamin A (from beta-carotene) — present in significant concentrations in dried leaf powder
- Vitamin C — though substantially reduced by the drying process compared to fresh leaves
- Calcium and iron — both present in notable amounts relative to serving size
- B vitamins — including B2 (riboflavin) and B6
- Polyphenols — including quercetin and chlorogenic acid, moringa’s primary antioxidant compounds
- Chlorophyll — responsible for the vivid green colour of the powder
The nutritional density of the dried leaf means that a relatively small serving (3–5g) contributes meaningfully to daily micronutrient intake. It is often grouped alongside green whole food supplements such as spirulina and wheatgrass, though its flavour and protein profile differ from both.
Powder vs capsules
Moringa powder is the most versatile format. It has a mild, slightly grassy, green flavour that is less assertive than wheatgrass or spirulina. It blends well into smoothies, works in soups and sauces without dominating the flavour, and can be mixed into yoghurt or porridge. The green colour is vivid and will affect the appearance of anything it is added to.
Moringa capsules are the practical choice for anyone who wants a consistent daily amount without dealing with the flavour. Our capsules contain pure whole leaf powder with no fillers, binders or flowing agents, in a plant-based HPMC shell.
Both products are Soil Association certified organic and sit within our wider organic supplements range, made in-house at our SALSA-accredited facility in Leicestershire.
How to use moringa powder
Start with half a teaspoon (around 2–3g) and build up to a full teaspoon as you get used to the flavour. It works best mixed into something with a strong enough taste to complement it — mango or banana smoothies, green juices, or savoury dishes like soups, curries or dhal. Unlike spirulina, it does not have a strong sea-like taste, which many people find easier to work with.
Moringa powder can also be sprinkled on salads or mixed into hummus, where the flavour contribution is subtle and the green colour adds visual interest. For a comparison of green powders by flavour and nutritional character, our green superfoods guide covers spirulina and wheatgrass in detail.
