Moringa oleifera is a multipurpose and exceptionally nutritious vegetable tree with a variety of potential uses. Every part of the Moringa tree is said to have beneficial properties that can serve humanity. Nutritional analysis indicate that Moringa leaves contain a wealth of essential, disease-preventing nutrients. They even contain all of the essential amino acids, which is unusual for a plant source. Since the dried leaves are concentrated, they contain higher amounts of many of these nutrients.

The leaves possess remarkable nutritional and medicinal qualities. They contain high amount of vitamin C, which fights a host of illnesses including colds and flu; vitamin A, which acts as a shield against eye disease, skin disease, heart ailments, diarrhea, and many other diseases; Calcium, which builds strong bones and teeth and helps prevent osteoporosis; Potassium, which is essential for the functioning of the brain and nerves, and Proteins, the basic building blocks of all our body cells. Another important point is that Moringa leaves contain all of the essential amino acids in a good proportion, which are the building blocks of proteins. These leaves could be a great boon to people who do not get protein from meat. Moringa even contains arginine and histidine two amino acids especially important for infants, who are unable to make enough protein for their growth requirement.

Isomalto-oligosaccharide is also named Bifidus growth factor because of its powerful growth stimulation of the main intestinal beneficial bacteria---Bifidobacteria. It is a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth of Bifido bacteria in the colon to improve host health.

Among other functions, Bifidus bacteria enhances digestion and absorption of nutrition, prevent constipation, regulates intestinal function disorders, strengthens liver functions, improves on hyperglycemia and enhances immunity, which will then result in anti-infection, anti-tumor and anti-ageing.

Spirulina are microscopic coiled blue-green algae that have been around for the past 3.6 billion years or so. Spirulina is sustainable food, offering more nutrition per acre than any other food. It is able to provide 20 times more complete protein per acre than soybeans, and 200 times more per acre than beef. It contains the eight essential amino acids as well as ten non-essential amino acids, making it an excellent choice for anyone not consuming animal protein. It is rich in enzymes, chlorophyll, magnesium, potassium, calcium, and phosphorous and B complex vitamins.

The health benefits of spirulina extend into many uses, most of which age medical in nature. Spirulina is largely used as an antioxidant, anti-viral agent, weight loss aid and even lipid and cholesterol lowering. Spirulina can help boost the immune system and help protect against harmful allergic reactions.