Curry Leaves-Benefits And Nutritional Facts
The curry leaf tree (Murraya koenigii) tree is a tropical to subtropical tree in the family Rutaceae and is native to India. Curry leaves offer an abundance of health benefits and many nutritional facts. The leaves are commonly added to dishes to bring about a robust, rich flavor and popularly used in meat dishes, curries, and other traditional Indian recipes. They’re sold fresh in some specialty stores but more commonly found in dried form in the spice section of grocery stores. Curry leaves soften when cooked and are often sautéed in oil or butter before both the fat and cooked leaves are added to dishes.
Curry leaves may offer antibacterial, antidiabetic, pain-relieving, and anti-inflammatory effects, though research is needed. The abundance of health benefits is due to the presence of powerful plant compounds. The compounds function as antioxidants in your body. Antioxidants play an essential role in keeping your body healthy and free from disease.
- Helps in digestion
- Aids in weight loss
- Maintains cholesterol level
- Reduces the risk of cancer
- Treats upset stomach
- Improves eye sight
- Helps in treating dysentery, constipation and diarrhea
- Reduces the risk of heart diseases
- Relieves morning sickness and nausea
- Improves memory
- Destroys bacteria
- Controls blood sugar level
- Reduces stress
- Helps in maintaining skin and hair health
- Maintains liver health
- Helps in healing wounds
They can help in weight loss. Curry leaves are rich in protective plant substances, such as alkaloids, glycosides, and phenolic compounds, that give this fragrant herb potent health benefits. Curry leaf extract may help reduce high blood sugar levels and protect against symptoms related to diabetes, including nerve pain and kidney damage curry leaves may have powerful anticancer properties. Curry leaves contain a wide array of anti-inflammatory compounds, has shown that curry leaf extract can help reduce inflammation-related genes and proteins.
Carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper, and minerals. It also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides, and flavonoids are found in curry leaves.
|Nutrients||Amount per 2 g|
|Omega 3 fats||8.34 mg|
|Vitamin C||0.12 mg|
|Folate (vitamin B9)||2.34 mcg|
|Vitamin A||25.54 mcg|
|Beta carotene||153.26 mcg|
Curry leaves are mostly added to most of the food items. Curry leaves are very native to India. They can also be used as powdered form. Curry leaves are almost added in all curries, fries, chutneys and rices like coconut rice, lemon rice etc. They releases good aroma and flavour.