Moringa has an impressive range of medicinal uses with significant nutritional properties. The leaves are the most nutritious part of this plant, but seeds and roots can also be eaten, containing a significant amount of vitamin B, vitamin C, provitamin-A, vitamin K, manganese an various phenolics. Leaves are usually boiled, but can also be dried, crushed into a powder and used in the preparation of soups and sauces. Seeds are eaten like peas or roasted like nuts and can be processed for oil extraction. The sharp flavor of its roots it is appreciated in the preparation of various dishes.