Curry leaf Nutrition facts
Curry leaf
Curry leaf is a peppery-flavored, aromatic leaf obtained from a small, tropical tree in the Rutaceae family, native to the Indian Subcontinent.
Curry leaves are used extensively as a spice to flavor dishes which makes food both healthy and tasty.
Scientific name: Murraya koenigii.
India is the largest producer and consumer of curry leaves. The Southern state of Tamil Nadu is the largest producer of curry leaves. The spice is also used extensively in Burma, Malaysia, and South Africa, where a large Indian Diaspora exists.
Similar Food
-
Allspice 263 Cal -
Anise seed 337 Cal -
-
Bay leaf 313 Cal -
Black pepper 255 Cal
Source of Calorie
97
Calories
-
Carbs13.30 g 55%
-
Protein7.90 g 33%
-
Fat1.30 g 12%
How long to burn off 97 Calories?
*Approximate base minutes for a 25-year-old, 65 kg adult at moderate intensity.
Swimming
15
min
Jogging
13
min
Cycling
13
min
Walking
24
min
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 97 Kcal | 5% |
| Carbohydrates | 13.3 g | 10% |
| Protein | 7.9 g | 14% |
| Total Fat | 1.3 g | 6.5% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Folates | 94 μg | 23.5% |
| Niacin | 2.3 mg | 14% |
| Riboflavin | 0.21 mg | 16% |
| Thiamin | 0.08 mg | 7% |
| Vitamin-A | 1130 μg Retinol eq | 125% |
| Vitamin C | 8 mg | 9% |
| Electrolytes | ||
| Sodium | - | - |
| Potassium | - | - |
| Minerals | ||
| Calcium | 820 mg | 82% |
| Copper | 0.21 mg | 23% |
| Iron | 5.10 mg | 64% |
| Magnesium | 220 mg | 55% |
| Manganese | - | - |
| Phosphorus | 57 mg | 8% |
| Selenium | - | - |
| Zinc | - | - |