Edible parts
Spice as sold
Nutrition per 100 g
Food data (CoFID / USDA). % NRV is UK where a reference exists. Curiosity about the plant — not a diary score.
| Nutrient | Per 100 g | % NRV (UK) |
|---|---|---|
| Energy | 452 kJ / 108 kcal | 5% |
| Protein | 6.1 g | 12% |
| Carbohydrate | 18.7 g | 7% |
| Fibre | 6.4 g | — |
| Fat | 1 g | 1% |
| Vitamin A | 756 µg RE | 95% |
| Vitamin C | 4 mg | 5% |
| Calcium | 830 mg | 104% |
| Iron | 7 mg | 50% |
| Magnesium | 60 mg | 16% |
| Potassium | 540 mg | 27% |
| Zinc | 0.2 mg | 2% |
| Sodium | 20 mg | — |
Per 100 g · CoFID / USDA · % NRV UK · not medical advice
Prep notes
The leaf that is not curry powder. Citrus-resin, fried in oil at the start of a South Indian tadka. Calcium in the dry leaf is real. Fresh is louder; dried still works.
Season
Year-round grocery when this catalogue row is listed as common / pantry.
Caution
Grocery / shop food data only. Not a wild forage guide. Thrive shows composition curiosity — not medical advice.
Answer-ready
Curry leaf (Murraya koenigii; SK Kari list) is listed in Thrive’s plant atlas under spice. Nutrition below is per 100 g with % NRV (UK) where a reference exists — food data for curiosity, not a diary score or medical claim. Edible part covered here: Spice as sold.