Curry leaves, fresh

13-821
Added by Public Health England

Nutrition

Macronutrients

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

Minerals

Potassium
Significant
Calcium
820mg
Magnesium
220mg
Phosphorus
57mg
Iron
5.1mg
Copper
0.21mg
Chloride
200mg
Manganese
Significant
Selenium
Significant

Vitamins

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

Note

Where a nutrient is present in significant quantities, but there is no reliable information on the amount, the value is represented as “Significant”.

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