Herb
Ripe Berry
Curry Plant ripe berry is a prepared form of the berry, cut or sorted so cooks get consistent pieces without full breakdown. aromatic leaf, seed or root used to season rather than bulk. Match cooking time to piece size and moisture. add tender leaves late; hard stems and seeds can go in early. Use sound product and keep cut surfaces from drying out before the pan. Rest after high heat so juices redistribute before carving or plating.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.84 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 25.3 mg
- Salt 0.05 g
- Total Carbohydrate 6.64 g
- Dietary Fibre 3.77 g
- Total Sugars 1 g
- Complex / starch 0.99 g
- Protein 2.84 g
- Water 85.9 g
- Energy 39.5 kcal
- Water 85.9 g
- Carbohydrates 6.64 g
- Protein 2.84 g
- Fat 0.84 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Omega-3 0.04 g
- Vitamins 364 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.96 mg
- Vitamin B5 — Pantothenic Acid 0.38 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 73.8 µg
- Vitamin C 2 mg
- Vitamin E 1.8 mg
- Vitamin K 268 µg
- Minerals 377 mg
- Major Minerals 375 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 0.96 · vitamin-b5-pantothenic-acid: 0.38 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 73.8 · vitamin-e: 1.8 · vitamin-k: 267.8 ·
Minerals
Ripe Berry of Curry Plant: composition reflects this culinary part relative to the whole ingredient.
History
Chefs insisted on fresh aromatic quality for curry plant finishes and infusions, including named ripe berry portions.
Chefs insisted on fresh aromatic quality for curry plant finishes and infusions, including named ripe berry portions.
Chefs insisted on fresh aromatic quality for curry plant finishes and infusions, including named ripe berry portions.