Curry leaves have been around for thousands of years and are a popular ingredient in many Asian kitchens because of its amazing flavour and various health benefits. Curry leaves are rich in vitamin A, B, C and B2 and are also a good source of iron and calcium. They're also a popular ingredient to use for upset stomach as the leaves can help support bowel movement and stimulate digestive enzymes.
A rich source of: vitamin A , vitamin B, vitamin C, vitamin B2.
Curry leaves, fresh
| Energy (kcal) | 97 |
| Energy (kJ) | 409 |
| Water (g) | 68.4 |
| Starch (g) | N |
| Total sugars (g) | N |
| Glucose (g) | N |
| Galactose (g) | 0 |
| Fructose (g) | N |
| Sucrose (g) | N |
| Maltose (g) | 0 |
| Lactose (g) | 0 |
| Protein (g) | 7.9 |
| Protein (g)/100kcal | 8.1 |
| Protein % of calories | 32.6 |
| Carbohydrate (g) | 13.3 |
| Carbohydrate (g)/100kcal | 13.7 |
| Carb % of calories | 54.9 |
| Fat (g) | 1.3 |
| Fat (g)/100kcal | 1.3 |
| Fat % of calories | 12.1 |
| Satd FA /100g fd (g) | N |
| Mono FA /100g food (g) | N |
| Poly FA /100g food (g) | N |
| Sodium (mg) | 110 |
| Potassium (mg) | 170 |
| Calcium (mg) | 11 |
| Magnesium (mg) | 9 |
| Phosphorus (mg) | 320 |
| Iron (mg) | 1 |
| Copper (mg) | 0.2 |
| Zinc (mg) | 3.5 |
| Chloride (mg) | 220 |
| Manganese (mg) | 0.1 |
| Selenium (µg) | N |
| Iodine (µg) | N |
| Vitamin D (µg) | 18 |
| Vitamin E (mg) | 6.2 |
| Thiamin (mg) | 0.8 |
| Riboflavin (mg) | 0.5 |
| Niacin (mg) | 1 |
| Tryptophan/60 (mg) | 4.1 |
| Niacin equivalent (mg) | 5.2 |
| Vitamin B6 (mg) | 0.3 |
| Vitamin B12 (µg) | 10 |
| Folate (µg) | N |
| Pantothenate (mg) | 3 |
| Biotin (µg) | 13 |
| Vitamin C (mg) | 0 |
| NSP (g) Non-starch polysaccharide | N |
| Cholesterol (mg) | 0 |
| Retinol (µg) | 79 |
| Carotene (µg) | 0 |
| Retinol Equivalent (µg) | 79 |