herb
Curry Leaves
Curry Leaves is a herb. It is plant-derived, so it rules out no diet on its own.
Fresh · per 100 g
Cited against dried bay leaf in the absence of any USDA curry leaf record. The quantity used per serving is small enough that this substitution has little practical effect on the dish's nutrition.
| Nutrient | Per 100 g |
|---|---|
| Energy | 313 kcal |
| Protein | 7.6 g |
| Carbohydrate | 75 g |
| Fibre | 26.3 g |
| Fat | 8.4 g |
| of which saturates | 2.3 g |
| Monounsaturated fat | 1.6 g |
| Polyunsaturated fat | 2.3 g |
| Cholesterol | 0 mg |
| Sodium | 23 mg |
| Potassium | 529 mg |
| Calcium | 834 mg |
| Iron | 43 mg |
| Magnesium | 120 mg |
| Phosphorus | 113 mg |
| Zinc | 3.7 mg |
| Copper | 0.4 mg |
| Manganese | 8.2 mg |
| Selenium | 2.8 µg |
| Vitamin A | 309 µg |
| Vitamin C | 46.5 mg |
| Vitamin D | 0 µg |
| Thiamin | 0 mg |
| Riboflavin | 0.4 mg |
| Niacin | 2 mg |
| Vitamin B6 | 1.7 mg |
| Folate | 180 µg |
| Vitamin B12 | 0 µg |
USDA FDC SR Legacy record 170917. USDA carries no record for curry leaf (Murraya koenigii). This is bay leaf, the closest whole aromatic leaf spice it publishes, used only to give a plausible order of magnitude. Curry leaves are used fresh, whole, and in trivial quantity per serving, so any error here has almost no effect on the dish's totals. Density measured.