Gnyanam – A word to the wise,,,

Curry Leaves : Karivepaku : Karbehu : Kari Patta : Nutrition Facts

Posted in Curry Leaves, Food, Indian, Karbehu, Kari Patta, Karivepaku, Nutrition facts, Traditional by Satya Sarada Kandula on April 28, 2009

Murraya Koenigi.

This leaves are used in everyday seasoning in South Indian food. (Popu-Voggarane-Tadka…). My doctor friend insists that I chomp up my karivepaku and do not throw a single leaf away. (BTW what the English call “curry” is not this – that is a mix of some powders” )

Quoted From : http://www.fatfreekitchen.com/spices/curry.html

 “Curry leaves contain 2.5% oil, alpha-selinene, beta-bisabolene, beta-cadinene, beta-caryophyllene, beta-elemene, beta-gurjenene, beta-phellandrene, beta-thujene and beta-transocimene. These ingredients give curry leaves it typical aroma.” and are rich in calcium, carotene and plenty of minerals and vitamins.

Quoted From : http://www.nature.com/bdj/journal/v197/n9/full/4811838a.html

” The fresh curry leaves contain 2.6% volatile essential oils (containing sesquiterpenes and monoterpenes) and the essential oils in the curry leaves are sufficiently soluble in water. They contain 21000 micro g total carotene, 7100microg beta carotene, 93.9microg total folic acid, 0.21mg riboflavin, 0.93mg iron, 830mg calcium, 57mg phosphorus and 0.20mg zinc per 100g7. The cold extract of curry leaves (10g of cut fresh curry leaves in 200ml of distilled water) has a pH of 6.3 to 6.4. (unpublished personal observations). Chlorophyll has been proposed as an anticariogenic agent and it also helps to reduce halitosis. We have observed that holding curry leaves in the mouth for 5 to 7 minutes is helpful in reducing halitosis and that the terpenes have been found to reduce airborne chemicals and bacteria. In addition to the presence of EO, the curry leaves contain chlorophyll, beta carotene and folic acid, riboflavin, calcium and zinc and all these can act on the oral tissues and help in keeping up good oral health. Chewing 2 to 4 fresh curry leaves with 10 to 15mls water in the mouth, swishing for 5 to 7 minutes and rinsing the mouth out with water can be of help in keeping good oral hygiene and as the curry leaf is a green leafy vegetable it will be safe and cheap to use as mouthwash.”

Quoted From: http://www.hindu.com/mp/2006/06/24/stories/2006062400600300.htm

“In fact, the carotene content in curry leaf is so high that one State government in South India recently ordered the inclusion of curry leaf powder in the midday meal provided to children in anganwadis. Curry leaves are used in ayurvedic medicines as a digestive. They are also used to increase the appetite of convalescents. Curry leaf mixed with limejuice is a folk remedy for morning sickness.”

Pulihara seasoned with Karivepaku: Dish Courtesy : Kandula Vijayalakshmi

Pulihara seasoned with Karivepaku

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2 Responses

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  1. dilipnaidu said, on May 29, 2010 at 3:33 am

    Very useful information. Thank you.


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