Curry Leaves, Nutrition of Curry Leaves, Curry Patta

Curry Patta (Curry leaves)

Picture of Curry Leaf

Curry leaves (scientific name: Murraya Koenigi) are extensively used in Southern India (now also in North India) and Sri Lanka for giving typical flavor to many dishes, mainly vegetarian, like sambar, khaman dhokla, rice preparation, etc. It is also used now in many parts of the world.

Curry leaves are genarally used fresh. Because of their soft texture, they are never removed before serving, but can be eaten without any hazard.

In Sri Lanka, the delicious chicken and beef curries are flavoured with curry leaves; the leaves are furthermore used for kottu roti, vegetables and sliced bread which are quickly fried together.

All parts of the curry plant can be used, including its fruit, stalk and roots. Curry leaves may be kept in the refrigerator for some time, but are better kept frozen, do not remove them from the branches before usage! The dried curry leaves lose their aroma if dried.

Nutritional Values of Curry Patta

Curry leaves contain 2.5% oil, alpha-selinene, beta-bisabolene, beta-cadinene, beta-caryophyllene, beta-elemene, beta-gurjenene, beta-phellandrene, beta-thujene and beta-transocimene. These ingredients give curry leaves it typical aroma.

Parameters	Value per 100g
Moisture  Protein  Fat  Minerals  Fibre  Carbohydrates  Energy  Calcium  Phosphorus  Iron	63.800 gm    6.100 gm    1.000 gm    4.000 gm    6.400 gm    18.700 gm    108.000 K cal 830.000 mg    57.000 mg    0.930 mg
Vitamins
Carotene  Thiamine  Riboflavin  Niacin  Folic Acid (Free)  Folic Acid (Total)  Vitamin C	7560.000 µg     0.080 mg    0.210 mg    2.300 mg    23.500 µg     93.900 µg     4.000 mg
Minerals & Trace Elements
Magnesium  Copper  Manganese  Zinc  Chromium  S  Cl  Oxalic Acid  Phytin Phosphorus	44.000 mg    0.100 mg    0.150 mg    0.200 mg    0.006 mg    81.000 mg    198.000 mg    132.000 mg    35.000 mg

Health benefits of Curry Leaves

Curry leaves are beneficial in constipation, stomack problems, vomiting, nausea, snake bite, spots and rashes.

Some spices are good for preventing cance and lowering cholesterol. Most common spices that are used in indian cooking are red chili powder, turmeric, cumin, garam masala and asafetida or hing.

Also Read These Topics

Spices & Herbs
| Taste & Hotness of Spices | Spice Use | Amchur | Hing, Asafetida | Cardamom | Chat Masala Powder | Chili Pepper | Cinnamon | Coriander | Cumin Seeds | Curry Leaves | Fenugreek Seeds | Garam Masala Recipe | Garlic Health Benefits| Ginger Root| Mace Spice | Nutmeg | Mint | Mustard | Pepper | Poppy Seeds | Rasam Powder Recipe | Sambar Powder Recipe | Saffron | Tandoori Masala Powder Recipe | Tamarind, Imli | Turmeric |