curry leaf
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, curry leaves are very healthy. They are rich in antioxidants, which protect cells from damage, and possess anti-inflammatory properties. They also support digestive health and may help manage blood sugar levels.
Per 100g, curry leaves contain approximately 108 calories, 6.1g protein, 18.7g carbohydrates, and 1.1g fat. They are also a good source of vitamins and minerals, contributing to overall well-being and promoting healthy hair growth.
Yes, studies suggest that compounds in curry leaves may help regulate blood sugar levels, making them potentially beneficial for individuals managing diabetes. They can improve insulin activity and reduce glucose absorption.
Yes, curry leaves are naturally vegan as they are a plant-based herb. They are also naturally gluten-free, making them suitable for individuals with celiac disease or gluten sensitivity.
While curry leaves contain carbohydrates (18.7g per 100g), they are typically used in small quantities as a flavoring agent, so the net carb contribution to a dish is usually minimal. In moderation, they can be part of a keto diet.
Curry leaves are commonly used in South Indian and Sri Lankan cuisine. They are usually tempered in hot oil or ghee with mustard seeds and other spices to release their aromatic flavor, then added to curries, dals, chutneys, and stir-fries.
Curry leaves have a unique, slightly nutty, citrusy, and pungent aroma with a mild, bitter undertone. When cooked, they impart a warm, earthy, and slightly spicy flavor that is distinct from curry powder.
curry leaf is a versatile ingredient found in cuisines around the world. With 108 calories per 100g and 6.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the herb category with complete nutrition information.
View all herb →To keep fresh curry leaves vibrant, store them in an airtight container or a zip-top bag lined with a paper towel in the refrigerator. They can also be frozen for longer storage by washing, drying thoroughly, and then freezing in a single layer before transferring to a bag.
While safe to eat raw, curry leaves are typically cooked to mellow their flavor and release their full aroma. Raw leaves have a stronger, more pungent taste and are sometimes chewed for medicinal purposes, such as aiding digestion.
Look for fresh curry leaves that are vibrant green, firm, and free from any yellowing, wilting, or black spots. They should have a strong, characteristic aroma when gently bruised. Avoid leaves that appear dry or brittle.
