The New Yorker highlights our work with the Moringa tree

On June 27 2016, The New Yorker magazine published an article that discusses research we are doing with a collaborator in Mexico on the tropical Moringa tree:

Meet the Moringa Tree, An Overqualified, Underachieving Superfood

Moringa oleifera, the most commonly farmed species, produces edible leaves that are unusually rich in protein, iron, calcium, nine essential amino acids, and Vitamins A, B, and C. Its seedpods, which are as thick as the meaty part of a drumstick and about a foot long, are also high in protein and omega-3 fatty acids.

Advertisements