Finca Yguá - Pirareta - Piribebuy - Paraguay  | Temperatura 21.1 ºtemperatura ygua moringa


The antioxidant potential of food can be measured through ORAC analysis (Oxygen Radical Absorbance Capacity). The lower the food processing level, the higher its ORAC level. The herbs, essential oils, head the ORAC list and Yguá Moringa occupies one of the top places with a score of 131.120 μmol. it should be underlined that this indicator refers to its antioxidant capacity.

  • A hundred times higher than that of Green tea
  • 14 times above that of blueberries

Food like Yguá Moringa, either in drink form or used as a seasoning, contributes a large antioxidant and natural anti-inflammatory intaken as it contains different compounds integrated by nature in its leaves with no food processing needed.

Antioxidant Compounds:
Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B (Coline), Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), vitamin B3 (niacin), vitamin B6, Alanin, Alfa-Carotene, Arginine, Beta-Carotene , Beta-sitosterol, Acido Caffeoylquinic, Campesterol, Carotenoids, Chlorophyll, Cromium, Deltao-5-avenasterol, Delta-7-avenasterol, Glutathione, Hystidine, Indole acetic acid, Indole acetonitrile, Kaempferol, Leucine, Lutein, Methionine,- myristic acid, -palmitic acid, Prolamin, proline, Quercetin, Rutin, Selenium, Threonine, Tryptophane, Xanthine, Xanthophyll, Zeatin, Zeaxanthin, Zinc.

Anti-inflammatory compounds:
Vitamin A, Vitamin B1 (Thiamin), Vitamin C, Vitamina E, Arginin, Beta-sitosterol, Caffeoylquinic acid, Calcium, Chlorophyll, Copper, Cystine, Omega 3, Omega 6, Omega 9, Fibre, Glutathione, Hystidine, Indol acetic acid , Indole acetonitrile, Isoleucine, Kaempferol, Leucine, Magnesium, oleic-acid, Phenylalanine, Potassium, Quercetin, Rutin, Selenium, Stigmasterol, Sulphur, Triptophane, Tyrosine, Zeatin, Zinc.

The Moringa concentrates over 46 antioxidants and 36 anti-inflammatories, being one of the most complete functional foods known to man.