Curry leaves, fresh

13-821

Nutrition

g

Macronutrients

Energy
97kcal
409kj
Protein
7.9g
Fat
1.3g
Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Carbohydrate
13.3g
Total sugars
Fibre (AOAC)

Minerals

Salt
Sodium
Potassium
Calcium
820mg
Magnesium
220mg
Phosphorus
57mg
Iron
5.1mg
Copper
0.21mg
Zinc
Chloride
200mg
Manganese
Selenium
Iodine

Vitamins

Carotene
6780µg
Retinol equivalent
1130µg
Vitamin D
0µg
Vitamin E
Vitamin K1
Thiamin
0.08mg
Riboflavin
0.21mg
Niacin
2.3mg
Vitamin B6
Vitamin B12
0µg
Folate
94µg
Vitamin C
8mg

Description

Literature sources

References

Gopalan et al. (1980) Nutritive value of Indian foods, National Institute of Nutrition, and Wu Leung et al. (1972) Food composition table for use in East Asia