Herb
Leaf
Curry Plant leaf is edible foliage—peppery, aromatic or mineral depending on the plant. Young leaves are milder. Wash grit, use raw or wilt quickly. Add delicate leaves late in cooking. add tender leaves late; hard stems and seeds can go in early. Wipe pans of excess fat before deglazing if you want a bright sauce.
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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 0.83 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 24.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.65 g
- Dietary Fibre 5.44 g
- Total Sugars 0.98 g
- Complex / starch 1.05 g
- Protein 2.98 g
- Water 86.2 g
- Energy 37.5 kcal
- Water 86.2 g
- Carbohydrates 6.65 g
- Protein 2.98 g
- Fat 0.83 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
- Omega-3 0.04 g
- Vitamins 441 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.09 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 83.9 µg
- Vitamin C 30 mg
- Vitamin E 2.06 mg
- Vitamin K 306 µg
- Minerals 338 mg
- Major Minerals 336 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 1.09 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 83.9 · vitamin-e: 2.06 · vitamin-k: 305.8 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Chefs insisted on fresh aromatic quality for curry plant finishes and infusions, including named leaf portions.
Chefs insisted on fresh aromatic quality for curry plant finishes and infusions, including named leaf portions.
Dried and fresh commercial packs of curry plant reached urban grocers, including named leaf portions.