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