Herbs & Spices Fresh Herbs 🇬🇧 CoFID 2021 · 13-821
✦ Distinct from curry powder ✦ Vitamin A precursors ✦ Iron and calcium ✦ Aroma released by frying in oil

Fresh curry leaves (Murraya koenigii) are the aromatic leaves of a tropical tree used extensively in South Indian, Sri Lankan, and Malaysian cooking. They provide vitamin A precursors, vitamin C, iron, and calcium. Their distinctive aroma — quite unlike curry powder — comes from linalool, pinene, and other terpenes released when fried in hot oil.

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Preparation note

Add fresh curry leaves to hot oil at the start of cooking and let them splutter for 5-10 seconds to release their aroma; dried curry leaves are significantly inferior. Fresh leaves freeze well for 2-3 months.

Sources: CoFID 2021

Macronutrients per 100g

409
kJ
Energy
7.90
g
Protein
13.3
g
Carbs
1.30
g
Fat

Vitamins & Minerals

Nutrient Per 100g % Daily Value* Level
Calcium 820 mg 103%
Vitamin A (RAE) 565 µg 81%
Magnesium 220 mg 59%
Chloride 200 mg 25%
Folate 94.0 µg 47%
Phosphorus 57.0 mg 8%
Vitamin C 8.00 mg 10%
Iron 5.10 mg 36%
Niacin (B3) 2.30 mg 14%
Copper 0.210 mg 21%
Riboflavin (B2) 0.210 mg 15%
Thiamin (B1) 0.080 mg 7%
Vitamin D 0.000 µg 0%
Vitamin B12 0.000 µg 0%
Cholesterol 0.000 mg —
Beta-carotene 6,780 µg —
Retinol (vitamin A) 0.000 µg 0%

* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.

Primary data source for this entry: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID 2021), Public Health England. Source record tag: CoFID 2021. All values are per 100g fresh weight unless stated. % Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011. Nutriofia is a research and information resource — nothing on this page constitutes medical advice. Page generated from Nutriofia database · Argarth Collective Ltd · Company No. 16864945.