Moringa oleifera seeds are a promising resource for food and non-food applications, due to their content of monounsaturated fatty acids with a high monounsaturated/saturated fatty acids ratio, sterols, as well as proteins rich in sulfated amino acids.


If anyone is wondering how they taste: it has a bitter-sweet taste with a horseradish undertone, not very strong though, if you'd drink water afterwards, the water will have a sweet aftertaste.


Moisture            8 %
Proteins    31
Fat    36
Ash    6