Edible parts
Spice as sold
Nutrition per 100 g
Food data (CoFID / USDA). Energy and macros show % RI; vitamins and minerals show % NRV (UK) where a reference exists. Curiosity about the plant — not a diary score.
Reference intake
Reference intake of an average adult (8 400 kJ / 2 000 kcal)
| Nutrient | Per 100 g | % RI |
|---|---|---|
| Energy | 406 kJ / 97 kcal | 5% |
| Protein | 7.9 g | 16% |
| Carbohydrate | 13.3 g | 5% |
| Fat | 1.3 g | 2% |
Vitamins & minerals
| Nutrient | Per 100 g | % NRV (UK) |
|---|---|---|
| Vitamin A | 1130 µg RE | 141% |
| Vitamin C | 8 mg | 10% |
| Folate | 94 µg | 47% |
| Thiamin (B1) | 0.08 mg | 7% |
| Riboflavin (B2) | 0.21 mg | 15% |
| Niacin (B3) | 2.3 mg | 14% |
| Calcium | 820 mg | 102% |
| Iron | 5.1 mg | 36% |
| Magnesium | 220 mg | 59% |
| Copper | 0.21 mg | 21% |
| Phosphorus | 57 mg | 8% |
µg is 1,000× smaller than mg — compare the % daily value, not the raw numbers. More
Vitamin D: plants have about none (the source rows say 0). UV-exposed mushrooms are the exception, and fortified packs vary, so check the pack.
Per 100 g · CoFID / USDA · % RI and % NRV UK · not medical advice
Figures: Curry leaves, fresh (CoFID 2021 13-821). Nutrients the row does not report are left blank.
Prep notes
The leaf that is not curry powder. Citrus-resin, fried in oil at the start of a South Indian tadka. Fresh is louder; dried still works.
Caution
Grocery / shop food data only. Not a wild forage guide. Thrive shows composition curiosity — not medical advice.
Answer-ready
Curry leaf (Murraya koenigii) 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.