Herb

Sprig

Curry Plant sprig is a prepared form of the stem, 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. Taste a scrap if quality seems uncertain before committing a whole batch.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPreparedSautéedSlicedStock

Traits

AromaticCrunchyPortionPrep ReadySprig

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 41.1

Amount per 100 g

Total Fat 0.85 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.4 g
Cholesterol 0 mg
Sodium 25.7 mg
Salt 0.05 g
Total Carbohydrate 6.65 g
Dietary Fibre 4.2 g
Total Sugars 1 g
Complex / starch 1.02 g
Protein 2.89 g
Water 83.5 g

Detailed nutrients

Energy 41.1 kcal
Water 83.5 g
Carbohydrates 6.65 g
- Sugars 1 g
- Starch 1.02 g
- Fibre 4.2 g
Protein 2.89 g
Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
  - Omega-3 0.04 g
Vitamins 357 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.94 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 72.4 µg
- Vitamin C 2 mg
- Vitamin E 1.77 mg
- Vitamin K 263 µg
Minerals 309 mg
- Major Minerals 308 mg
  - Calcium 51 mg
  - Sodium 25.7 mg
  - Potassium 231 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: 0.14 · vitamin-b3-niacin: 0.94 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 72.4 · vitamin-e: 1.77 · vitamin-k: 262.7 ·

Minerals

Sodium: 25.69 · Potassium: 231 · Calcium: 51 · Iron: 1.5 ·

Sprig of Curry Plant: composition reflects this culinary part relative to the whole ingredient.

History

1200

Dried and fresh commercial packs of curry plant reached urban grocers, including named sprig portions.

1900

Chefs insisted on fresh aromatic quality for curry plant finishes and infusions, including named sprig portions.

1950