Herb

Whole

Whole curry plant is the intact market form—best for storage, ripening and recipes that start from complete pieces. aromatic leaf, seed or root used to season rather than bulk. Select sound specimens, store correctly for the ingredient, and cut only when needed so surfaces stay fresh. 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.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 42.1

Amount per 100 g

Total Fat 0.79 g
Saturated Fat 0.21 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.38 g
Cholesterol 0 mg
Sodium 25.4 mg
Salt 0.05 g
Total Carbohydrate 7.03 g
Dietary Fibre 4.02 g
Total Sugars 1.06 g
Complex / starch 0.94 g
Protein 3.08 g
Water 81 g

Detailed nutrients

Energy 42.1 kcal
Water 81 g
Carbohydrates 7.03 g
- Sugars 1.06 g
- Starch 0.94 g
- Fibre 4.02 g
Protein 3.08 g
Fat 0.79 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
  - Omega-3 0.04 g
Vitamins 440 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 1.16 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 89.4 µg
- Vitamin C 2 mg
- Vitamin E 2.2 mg
- Vitamin K 327 µg
Minerals 437 mg
- Major Minerals 435 mg
  - Calcium 65 mg
  - Sodium 25.4 mg
  - Potassium 345 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 1.16 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 89.4 · vitamin-e: 2.2 · vitamin-k: 326.5 ·

Minerals

Sodium: 25.37 · Potassium: 345 · Calcium: 65 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

5000 BCE

Herb gardens and spice trades supplied curry plant for seasoning and medicine alike, including named whole portions.

1900

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

1950